Lemon Raspberry Muffins

I love fresh baked goodness. Especially when it’s sweet and tangy. I love that these muffins don’t require a lot of sugar and still taste delicious. Plus homemade always seems to taste better than the boxed mixes, maybe it’s because you get to put the labor of love into making them?

I found this recipe online some time ago, and I adapted it to be vegan. I will be on the hunt for the original recipe, because who ever made it deserves the street cred!

Lemon Raspberry Muffins

Ingredients:

• 1 Lemon
• 1/2 C Sugar
• 1 C Almond Milk (make sour by adding 1 tsp vinegar or 1 tbsp lemon juice)
• 1/3 C Coconut Oil (melted)
• Flax Egg, 1 tbsp ground flax seed mixed with 3 tbsp water
• 1 tsp Vanilla Extract
• 1 C Whole-Wheat Flour
• 1 C All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4 Tsp Salt
• 1 1/2 C Fresh or Frozen (not thawed) Raspberries

Directions:

1. Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners or coat muffin pan with cooking spray.
2.  Remove ALL the zest from the lemon and  combine with the sugar in a food processor or blender until the lemon and sugar are well blended. Add the milk, oil, flax egg, and vanilla, pulse until well blended.
3. In a large bowl combine the flours, baking powder, baking soda, and salt. Add in the wet mixture and stir until almost blended. Gently mix in raspberries and divide into muffin cups.
4. Bake the muffins until the tops are golden, approximately 20-25 minutes. Let cool for a few minutes before transferring them to a wire rack.
5. Enjoy them best warm!

One of my favorite things about muffins is you can freeze them, that way I don’t eat all of them in one sitting! Let them cool, stick them in a freezer bag and store them for up to a month. Wrap them in a paper towel and microwave them for around 30 seconds, just like fresh baked, even better with a little vegan butter!