Raspberry Muffins with Almond Butter
These Vegan Raspberry Muffins are filled with juicy, sweet raspberries nestled within an almond infused moist muffin cake.
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Servings: 12
Calories: 213kcal
Ingredients
- 1½ cups / 225g all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoons / 10ml vanilla
- ½ +⅓ cups / 185ml dairy-free milk
- 1 flax egg combine 1 tablespoon ground flaxseed with 3 tablespoon water and sit for 3 minutes
- ½ cup / 110g raw sugar
- 1¼ cups / 155g raspberries fresh or frozen (weight is for fresh berries)
- ⅓ cup / 95g almond butter
- ¼ cup / 60ml almond or vegetable oil
- ¼ cup / 35g slivered almonds 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.
Notes
DIFFERENT COUNTRIES, different measures - This recipe will work with cup measures whether you are in Australia, US, Canada or anywhere else in the world (except Japan, use the weights provided).
Measuring cup sizes in the US and Canada are different to the rest of the world, including Australia. For most recipes, the difference is not enough to affect the outcome of the recipe. For baking recipes, however, it can mean the difference between success or an epic fail.
Please note - I use Australian cups for my recipes so the weights are based on Australian cups.
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Sodium: 81mg | Potassium: 195mg | Fiber: 2g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 4.5mg | Calcium: 90mg | Iron: 1.4mg
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