These vegan muffins (*dairy substitutions available) are perfect for a lazy weekend breakfast treat to go with a morning coffee.
Ingredients (5-6 muffins):
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
pinch of salt
½ teaspoon ground cinnamon
½ cup almond milk*
¼ cup maple syrup
¼ cup unsweetened applesauce
3 tablespoons almond butter
1 teaspoon vanilla extract
½ cup vegan white chocolate chips*
½ cup frozen raspberries
Utensils: x6 muffin tin (x8 will do) | small bowl | sieve | large bowl | spatulas
*dairy versions can be used
Preheat oven to 350F.
Lightly grease a muffin tin with a very small amount of vegetable oil (or use muffin cases) then set aside — I usually only manage to make enough mixture for about 5 or 6 muffins, so keep that in mind!
In a small bowl, stir together the flour, baking soda, baking powder, salt and cinnamon. Then sift the dry mixture into a large bowl – set aside.
In a small bowl, briefly mix together the almond milk, maple syrup, applesauce, almond butter and vanilla extract. Pour this wet mixture into the large bowl with the dry ingredients and stir until combined.
Stir in the white chocolate chips and then gently fold in the frozen raspberries.
When all ingredients are combined, evenly spoon the batter into each muffin cup until ¾ full.
Bake for 18-23 minutes or until golden brown and a toothpick comes out clean when inserted into the centre of a muffin.
Let the muffins cool in the tin for 10 minutes then take them out and enjoy!
These are best eaten on the day they are made, but they will keep for up to 2 days in an airtight container.