Lemon Raspberry Muffins
- Taelynn & Taryn
- Apr 30, 2020
- 2 min read
It has been 4 years since we started our vegan instagram account and posted our first video to Youtube. Crazy how time flies! Although we have not been 100% committed to Just Simply Sisters with our busy lives, we still love to post and share our love of vegan food and lifestyle when we can. To celebrate, I decided to make another muffin recipe inspired by our Blueberry Muffin Recipe that started it all.
These lemon raspberry muffins are perfectly fluffy, moist and tart from the pop of raspberries and lemon. I chose to make these muffins lightly-sweetened, so they will not taste like a sugary dessert, but you can add more sugar to it if you would like them sweeter. They are perfect for a quick morning breakfast, afternoon snack or evening dessert, or all of the above! We hope you try out these muffins and make them part of your new quarantine baking staples!
Here is the YouTube video with the full recipe in it as well!
Vegan Lemon Raspberry Muffins (makes 12 muffins)
Ingredients:
-1 cup unbleached all-purpose flour
-1 cup whole wheat flour
-2/3 cup white or cane sugar
-2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-3/4 cup non-dairy milk
-1/2 cup lemon juice (can make it 2/3-3/4 cup if you want a stronger lemon flavour)
-1/3 cup vegetable oil (melted coconut oil could work as well)
-1/2 cup unsweetened applesauce
-1 & 1/2 tsp lemon zest (can add more if desired)
-1 & 1/4-1/2 cup frozen raspberries (could also use fresh)
Directions:
1. Preheat the oven to 350 F.
2. Grease the muffin tins with coconut oil or pam spray.
3. Combine the flours, sugar, baking powder, baking soda and salt in a large bowl. Whisk together to combine.
4. In a separate bowl, add the non-dairy milk and lemon juice and whisk it together. Let the mixture "curdle" for 2 minutes.
5. Add the oil, applesauce, and lemon zest to the milk mixture. Whisk it all together.
6. Add the wet mixture to the dry, whisk it together gently until it is a thicker batter. Do not over-mix. 7. Add the raspberries and fold them gently into the batter.
8. Pour the batter evenly between the muffin tins, about 3/4 full in each.
9. Place them in the oven for 23-25 minutes, until a toothpick comes out clean and the sides are golden brown.
10. When cooked, allow the muffins to cool in the tray for 5 to 10 minutes. Trace a knife along the muffins to remove them easily from the pan. Serve them warm or let them cool on a cooling rack for another 10 minutes.
*Store in a sealed container, they keep best in the fridge. These are best when eaten within 3 days of baking.*