Vegan Raspberry Muffins Made Easy
Ingredients
- 100g whole-wheat flour
- 150g all-purpose flour
- pinch of salt
- 2 heaping tsp baking powder
- 150g date sugar or brown sugar
- 100ml coconut oil
- 300 ml water
- 1 tsp apple cider vinegar
- 200 g fresh raspberries + a few raspberries for decorating
Preparation
Preheat the oven to 400 F / 200 C.
Mix flours with salt and baking powder.
In another bowl, heavily whisk the sugar with oil.
Add water and vinegar to the sugar and oil mixture and whisk well.
Fill the muffin tins with muffin papers.
When the oven is hot, mix the dry ingredients with wet ingredients.
Fold in the raspberries.
Fill the muffin papers with muffin batter.
Put a raspberry onto each muffin.
Bake for around 25 minutes.
