Updated: Feb 15
240ml soy milk vanilla
1 teaspoon apple-cider-vinegar
150g coconut-blossom sugar (or brown sugar)
2 teaspoons vanilla extract
80ml rapsseed oil or canola oil
220g whole-grain flour (I used spelt)
2 tablespoons corn starch
1teaspoon baking soda
1/2 teaspoon salt
130g raspberries (frozen ones work as well, but make sure to defrost them and get rid of the excess juice first)
Pre-heat the oven to 180°C and add paper molds to a muffin pan. Or prepare silicone molds instead if you want to prevent waste.
Mix the soy milk and apple-cider-vinegar in a bowl and let it sit for about 5 minutes.
Afterwards add in the vanilla extract, oil and sugar and mix well.
Mix all dry ingredients in a separate bowl and sift them into the soy milk-mix. Then stir until well combined. If the dough is a too thick, add a little bit more soy milk.
Add the raspberries and stir them in very carefully.
Fill the dough into the muffin molds and bake for 20-25 minutes. Afterwards stick in a toothpick to check if the muffins are done. If it comes out clean, they are ready.
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