Vegan Raspberry Muffins

Pre-Heat Oven: 180 Degrees
Makes: 12 Muffins
Cooking Time: 30 Minutes

Wet Ingredients:

• 300ml Almond Milk with 1 tbsp apple cider vinegar 

• 2 Tablespoons coconut nectar 

• 3 tbsp aquafaba 

• 80ml vegetable oil

• 1 tsp vanilla essence

• 1 cup of our frozen raspberries

Dry Ingredients:

• 300g plain wholemeal flour

• 3 teaspoons baking powder

• 90g coconut sugar

• 1 teaspoon cinnamon 

Method:

1. Combine the almond milk and apple cider vinegar together, let is sit for 5 minutes.

2. Then add the almond milk, aquafaba, vegetable oil and vanilla essence into the bowl of an electric mixer. Mix on a medium speed until well combined.

3. Add in the wholemeal flour, baking powder, coconut sugar and cinnamon to the wet mix. Mix on a medium speed until well combined.

4. Remove the bowl from the electric mixer and fold through the frozen raspberries.

5. Spoon the mixture into muffin papers and place into the oven to bake for 30 minutes or until golden brown.