Vegan Raspberry Strawberry Muffins

Raspberries and strawberries are both rich in antioxidants and vitamin C, making these muffins a nutritious and delicious treat!

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Vegan Raspberry Strawberry Muffins

Cooking Method: Baking Cuisine: American, Plant-based Courses: Baked Goods, Breakfast Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 12 Calories: 2160

Best Season: Summer

Ingredients

Servings

• 2 cup All-purpose flour
• ¹⁄₄ cup Almond flour
• 2 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Cane sugar
• ¹⁄₄ cup Coconut oil
• ¹⁄₂ cup Almond milk
• 1 teaspoon Vanilla extract
• 1 cup Raspberries
• 1 cup Strawberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cane sugar.
3. In a separate bowl, mix together the coconut oil, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the raspberries and strawberries.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 27g9%

Sugars 12g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.