Raspberry and Blueberry Vegan Muffins

Yummmmm… One of my favorite comfort foods is the muffin. I could eat them all day… especially now that I am pregnant. Unfortunately, Europe and the UK haven’t really figured out how to make a good muffins so I have taken on the task of making a really good vegan muffin. I think I have succeeded. Corey thinks so too–as well as our weekend guest, Elise. We devoured the first batch in minutes (yes, that is 12 muffins between 3 people). So basically you have to try them. The key to making a good muffin is to barely mix together the wet and dry ingredients. I pour the wet into the dry and do a few quick hand turns. That is it. This makes them fluffy and less dense. Perfect consistency for a muffin. images Raspberry and Blueberry Vegan Muffins Dry Ingredients:

  • 2 1/2 cups flour (I use one cup spelt and 1 1/2 cup regular)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground dry ginger
  • 1 cup raspberries (I use frozen since they are so much cheaper)
  • 1 cup blueberries (again… frozen)

Wet Ingredients:

  • 2 ripe bananas, mashed
  • 1/2 cup coconut yogurt (or any kind of yogurt)
  • 1/2 cup maple syrup
  • 1/3 cup melted butter (I use vegan butter)
  • 1 1/2 teaspoon vanilla
  • 2 teaspoons apple butter or apple sauce
  1. Turn the oven on to 375 degrees F or about 180 degrees C.
  2. Mix together all of the dry ingredients in one bowl.
  3. Mix together all of the wet ingredients in another bowl.
  4. Butter the muffin tin or place cupcake wrappers in them.
  5. Pour the wet batter into the dry batter and combine in 3-4 swift hand strokes (the batter may not be fully mixed and this is fine).
  6. Scoop the batter into the muffin tin with a 1/3 cup scoop (or thereabouts).
  7. Bake for 25-30 minutes or until golden brown on top and baked through. (I take the muffins out of the tin and bake for another five minutes flipped over to give the bottoms a bit of a crust.
  8. Remove from oven and let cool before eating.

NOTE: Try other fruits or ingredients in the muffins such as chopped bananas and chocolate, or raisins/currants and cashews.

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