{"id":32942,"date":"2020-05-14T13:55:46","date_gmt":"2020-05-14T19:55:46","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=32942"},"modified":"2021-04-27T09:35:53","modified_gmt":"2021-04-27T15:35:53","slug":"vegan-raspberry-lemon-muffins","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-raspberry-lemon-muffins\/","title":{"rendered":"Vegan Raspberry Lemon Muffins"},"content":{"rendered":"

These vegan raspberry lemon muffins are soft, tender, and fluffy. Their moisture comes predominantly from applesauce and their sweetness from\u00a0coconut sugar and pure maple syrup.\u00a0<\/i><\/strong><\/p>\n

\"Vegan<\/p>\n

Sloane loves muffins.<\/p>\n

Something about peeling back the parchment liner and tearing off little bits of fluffy muffin satisfies her independence and entices her tastebuds.<\/p>\n

Constantly reminding me,\u00a0\"I do it myself, momma\"<\/em> in moments when I've clearly forgotten the particulars of her muffin enjoying experience and attempted to assist beyond the handoff.<\/p>\n

As I sit here typing this now, she's over my shoulder saying, \"All these pictures making me hungry for a muffin...\"<\/em> Both a casual declaration and her cute way of nudging me to take her downstairs so that we can grab one of these raspberry lemon beauties off the counter.<\/p>\n

\"We'll get one very soon,\"<\/em> I assure her.<\/p>\n

And we will. \ud83d\udc97<\/p>\n

\"Vegan<\/p>\n

How to Make Vegan Raspberry Lemon Muffins<\/h2>\n

If you've made my cranberry orange muffins<\/a> or blueberry muffins<\/a>, you'll notice this recipe follows a similar theme to those two.<\/p>\n

You'll start by preparing a flax egg.<\/p>\n

Whisk together a tablespoon of ground flaxseed with two tablespoons filtered water and let it stand for five minutes, or until thickened. This takes the place of an egg and helps bind together the muffins.<\/p>\n

\"Flax<\/p>\n

To the flax egg, you'll add:<\/p>\n

Unsweetened applesauce
\nCoconut sugar
\nCoconut oil or expeller-pressed grapeseed oil
\nMaple syrup
\nLemon zest
\nLemon juice
\nVanilla<\/p>\n

Give it all a good whisk and set aside.<\/p>\n

\"Vegan<\/p>\n

In a larger bowl, you'll whisk together the dry ingredients, including spelt flour, almond flour, baking soda, baking powder, and sea salt.<\/p>\n

Give that a good whisk, too.<\/p>\n

\"Vegan<\/p>\n

Then, add the wet to the dry and stir until no flour patches remain.<\/p>\n

\"Vegan
\n\"Vegan<\/p>\n

Add a heap of fresh raspberries (thawed frozen will work in a pinch, too), and gently fold them into the batter.<\/p>\n

\"Vegan<\/p>\n

The finished batter is quite thick and fluffy, and so I find it's easiest to use an ice cream scooper to scoop the batter into the muffin pan.<\/p>\n

I also like to top the muffins with a couple more raspberries before baking, but this is totally optional. Slivered almonds would be pretty, too.<\/p>\n

\"Vegan<\/p>\n

Pop the pan in the oven and bake for 22ish minutes, or until a toothpick inserted into one of the muffins comes out clean.<\/p>\n

Let the muffins cools in the pan for a handful of minutes and then carefully transfer them to a wire cooling rack to cool completely.<\/p>\n

Now, you have a choice. You can either enjoy the muffins as is in all their bare, raspberry dotted glory.<\/p>\n

Or you can up the ante with a drizzle of lemon icing.<\/p>\n

The lemon icing is super,\u00a0super<\/em> simple to make and adds that extra something special, so that would be my vote.<\/p>\n

But if you're looking for a less sugary treat, go on and skip it.<\/p>\n

This is one instance where Sloane actually prefers the muffin to the icing, so you have her vote of muffin-loving confidence to encourage you forward should you choose the latter.<\/p>\n

How to Make Lemon Icing<\/h2>\n

If you opt to make the lemon icing, you'll simply whisk together a cup or two of powdered sugar with a tablespoon or two of fresh lemon juice.<\/p>\n

If you have Meyer lemons on hand, they make a particularly tasty icing.<\/p>\n

Once you have a thick but drizzle-able glaze and the muffins are cool, generously drizzle the top of each.<\/p>\n

\"Vegan<\/p>\n

Give the glaze a good 10 to 15 minutes to set, more or less depending on how much liquid you used.<\/p>\n

\"Vegan<\/p>\n

Finally, enjoy.<\/p>\n

I hope you enjoy these vegan raspberry lemon muffins as much as Sloane and I do.<\/p>\n

They're:<\/p>\n

Sweet.
\nCitrusy.
\nNutty.
\nMoist.
\nWholesome.
\nSweet.
\nJammy.
\nDelightful.<\/p>\n

\"Vegan<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Vegan<\/div>\n\t
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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Raspberry Lemon Muffins<\/h2>\n
<\/div>\n
These vegan raspberry lemon muffins are soft, tender, and fluffy. Their moisture comes predominantly from applesauce and their sweetness from\u00a0coconut sugar and pure maple syrup.\u00a0<\/span><\/div>\n
<\/div>\n\n
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<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>12<\/span> muffins<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley Melillo | Blissful Basil<\/span><\/div>\n\n\n

Ingredients<\/h3>

Raspberry Lemon Muffins<\/h4>