Vegan Raspberry Muffins

When we were younger, my mom would sometimes buy my brother and I muffins from the bakery. They were so delicious and moist and it was a breakfast we really looked forward too. Until one time someone ate Sean’s muffin and upon discovering this, he was heartbroken. He said when he woke up, he was planning on sleeping in a bit longer but when he thought about the muffin that was waiting for him in the kitchen, he rolled out of bed to claim it. Yes, he got out of bed that morning specifically for the muffin. And sadly…that didn’t really work out for him. So when we were home for Easter weekend, my mom asked me to make some muffins…maybe to make up for Sean’s stolen muffin back in the day. These are very moist because of the use of applesauce, and they are actually pretty healthy. The muffins are vegan and low in fat which is something I can’t really say about those bakery muffins. Plus the raspberries’ tartness mellows out the  sweetness of the batter. However…Sean still didn’t get the chance to eat one of these muffins that weekend….better luck next time?

Ingredients: 10 muffins

  • 1 cup flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup canola oil
  • 1/4 cup almond milk
  • 1/3 cup fresh raspberries
  • 2 tablespoons cinnamon flavored instant oatmeal
  1. In a large bowl, sift together flour, baking powder & cinnamon
  2. In a separate bowl, mix applesauce, sugar, vanilla, oil & almond milk until well incorporated
  3. Slowly add wet ingredients into dry ingredients until just incorporated
  4. Stir in raspberries
  5. Divide batter into 10 muffin liners, and sprinkle oatmeal on top
  6. Bake at 350 for 20 minutes

One thought on “Vegan Raspberry Muffins

  1. Pingback: Mother’s Day Recipe Round Up | Miss Petite Sweets

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