A simple and wonderful start to the day, these Vegan Almond Butter Raspberry Muffins are filled with juicy, sweet raspberries nestled within an almond infused moist muffin cake.
Hello, Sunshine. After six months of grey skies and rain, the sun has appeared in Melbourne. I don’t mind the cold, actually I prefer it, but the Hills are WET in the Winter. It is muddy, muddy, muddy so this, our first day of sunshine, is a lovely bit of bliss. I feel like the funk that has been hovering over our house with flus and whatnot is disappearing along with all those clouds.
And what does one do to celebrate the first real days of Spring? Well, if you’re anything like me, you stick your head out the door like a meerkat to inspect said sunshine before retreating in to the kitchen to make these berry beautiful Vegan Almond Butter Raspberry Muffins. I am so sorry, I did just say that. I don’t usually pun; I can only blame the residual funk.
Moving on.
How about them berries? We are blessed in Australia in that while the southern states (us) experience true Winter, our northern states are super mild making certain produce available all year round. Already, our stores are brimming with an abundance of berries and I couldn’t resist these gorgeous ruby raspberries. Their slightly tart sweetness works beautifully with the nutty and creamy almond butter. While the berries pop in all the best ways, the almond butter helps to create a more complex flavoured muffin than traditional raspberry varieties.
What’s more, and this is great if like me baking is your second language, the nut butter helps to keep the cake moist. Additionally, it’s protein making these vegan almond butter raspberry muffins perfect for breakfast. And who doesn’t love cake for breakfast? Muffins are nothing if not a socially acceptable way to eat cake in the morning, but at least these little guys have fruit and protein. That covers some of the food groups, doesn’t it?
Regardless of your motives, these vegan almond butter raspberry muffins are stupidly simple to make and easier to devour. Enjoy.
Vegan Almond Butter Raspberry Muffins
Ingredients
- 1.5 cups all-purpose flour 215 grams
- 1.5 tsp baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoon 10ml vanilla
- 190 ml dairy-free milk
- 1 flax egg combine 1 tablespoon ground flaxseed with 3 tablespoon water and sit for 3 minutes
- ½ cup raw sugar
- 1.25 cups raspberries fresh or frozen
- 1/3 cup 80 ml almond butter
- ¼ cup 60ml almond or vegetable oil
- ¼ cup almond slivers or chopped almonds
- 2 tablespoon brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 210 degrees C (410 F) and lightly grease a muffin pan.
- In a small bowl, combine the almond slivers, brown sugar and cinnamon and set aside. This is the streusel.
- In a large mixing bowl, combine the flour, raw sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the dairy-free milk, almond butter, vanilla, flax egg and oil.
- Add the wet mix to the dry and fold through until just combined. Add the raspberries and fold again being careful not to over mix the batter.
- Place a spoon of batter in a muffin mould and follow with a sprinkle of the streusel. Fill the muffin mould to three-quarters before adding more streusel to the top of the muffin.
- Continue with the remaining moulds.
- Place the tray in the oven and cook for five minutes before turning the oven down to 170 degrees C (335 F) and cooking for another 15 minutes or until a skewer comes out clean from the centre of the muffin.
- Remove from the oven and allow the muffins to sit for 10 minutes before removing from the pan to serve.
Nutrition
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-ort2-1.cdninstagram.com/vp/9b62eb225aa88c73717b1f85ec8d6d6a/5D81B1E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-ort2-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
These were amazing
You’re awesome Laura. Thank you. x
These are SOOOOOO unbelievably yummy!! I Didn’t have a muffin pan, so I just baked the batter up in a loaf pan for coffee cake, and it’s indescribably good. The fruitiness and tang of the raspberries, with that creamy sweetness from the almond butter, and the little crunch of chopped almonds throughout- it’s a wining combo!! And if I could get my hands on some vegan white chocolate chips, well then…. that would also be an AWESOME addition to this recipe! My only concern/complaint is that I’m not sure how this was supposed to make 24 muffins? Having never been… Read more »
Oh, Morgan, that’s awesome! I am so glad you love these. I do too. Making them in to loaf is brilliant and I agree white chocolate would be a fabulous addition. When isn’t it? I am so sorry I wrote that it makes 24 muffins. I don’t know why i did that…is that in the recipe section? It definitely only makes 12 standard muffins. I will go in adjust it. I must have been having a brain freeze. Thank you so much for your feedback. You’ve made my day. x
Muffins are complete love!! Amanda can these muffins be stored for about a week, so that they can be served for unplanned little evening coffee munches with unexpected arrivals of friends and family.
Hi Celine! I have stored mine for up to three days – we ate them all so I didn’t test any longer. You should be able to freeze them although I haven’t tried as yet.
Good luck and thanks for the note. I hope everyone loves them.
I will try to store about a week and I’ll let you know 😀
Do! I’d love to know.
This looks amazing! Yum. Thanks
Oh, cheers. Thanks so much! I love these too.
These sound like my kind of muffins! I love almond butter and raspberries together, and in a scrumptious muffin even better :)!
I love these muffins, Amy. I am a big fan of the almond butter/berry combo too.
How many raspberries should go in? I’m sorry if I’m missing where in the recipe it says this.
No, you’re not missing it – I am a goose, is all. It is 1 and 1/4 cups of raspberries or around 310 grams. So, sorry Jodi – thanks for letting me know.
Having said that Jodi, I have also made these with 1 cup (250 grams), which is one of the standard punnets you get in the supermarket and they worked great. Just not as much fruit, is all.
First of all, I completely support the muffins AKA cake for breakfast, wish I had some every morning 🙂 better yet, wish it was one of these! This combo sounds absolutely dreamy, I love love love almond butter and can imagine the tart raspberries only enhance the great flavors even more. Yum!
Hahahhaa…a woman after my own heart. Thanks Sara!
gosh these do sound good – and easy! My raspberry season in my garden has just finished so they’ll have to wait for next year – but I might try with a different berry – the blackberries are ripening nicely 🙂
Blackberries sound wonderful. I also thought strawberries would be lovely in these. Thanks for the lovely note, Christine.