Raspberry Muffins (Vegan)

Fluffy Vegan Raspberry Muffins make for the most delicious breakfast or snack! They freeze well and and easy to bake. 


Make the vegan buttermilk by mixing the plant-based milk and apple cider vinegar together.

Make the crumble by mixing the flour and brown sugar. Cut the vegan butter cubes into the mixture with a fork until it’s crumbly.

Sift the flour into a large bowl and stir in the remaining dry ingredients.

Pour the wet ingredients, including the buttermilk, into the mixing bowl

Mix everything just until it’s mostly combined. 

Gently fold the raspberries into the batter.

Divide the batter evenly across the muffin liners. Each liner will be mostly full. Then top them with crumble.

Bake the muffins for 25-30 minutes or until they are light golden brown and a toothpick comes out clean. 

Enjoy! Click the link below for the full recipe and other helpful tips!

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