This raspberry and almond vegan muffin recipe is pretty similar to the raspberry and almond cupcake recipe that I shared a few weeks ago, only they are a bit healthier due to the lack of buttercream on top. They also have a few extra ingredients such as ground almonds and a mashed banana. I like to think that they are healthy enough to eat for breakfast, but don’t get me wrong, they do still have a fair bit of sugar in so I definitely don’t think they could be classed as healthy! Although I do love eating cake in the morning and these can definitely pass for being put on the table for breakfast, unlike cupcakes!
I used white spelt flour but you could easily switch it for normal flour. This almond and raspberry vegan muffin recipe is dairy free, egg free and of course, completely vegan. I personally love the taste of almond essence but if you don’t like it then you can just switch it for vanilla essence.
ALMOND AND RASPBERRY MUFFINS
- 260 g Spelt Flour I used white
- 120 g Sugar
- 1/2 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 50 g Ground Almonds
- 1 Banana Mashed
- 140 g Frozen Raspberries or 1 punnet of fresh
- 100 ml Oil I used rice bran
- 200 ml Dairy Free Milk
- 1/4 cup Maple Syrup
- 1.5 tbsp Almond Essence or vanilla
- 1 tsp Apple Cider Vinegar
Preheat the oven to 170 degrees.
Add the flour, sugar, bicarbonate of soda, baking powder and ground almonds to a large mixing bowl.
Add the oil, dairy free milk, almond essence, apple cider vinegar and maple syrup to a jug then slowly pour into the dry mix. Stir well.
Stir in the mashed banana and the raspberries.
Spoon into 12 muffin cases then bake for around 15-20 mins.
Leave to cool down then enjoy!