Healthy raspberry muffins recipe

Hi everyone! Today I'm sharing with you healthy muffins recipe. They are light, fluffy, tangy, and taste amazing. They are also super easy to make! Ingredients are vegan.

Ingredients

• 1 cup coconut milk (or any other non-dairy milk)
• 1 teaspoon lemon juice
• 2 cups whole wheat flour
• 2.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut sugar + 2 tablespoons (or brown sugar)
• 1/4 cup melted coconut oil + 2 tablespoons
• 1 teaspoon vanilla extract
• 1 Large lemon, zested
• 2 cups raspberries

Instructions

1. Preheat oven to 180C/375F. Line your muffin tin with papers, if using.
2. In a small bowl, add lemon juice to milk and stir. Let sit for a few minutes.
3. In a large bowl combine flour, baking powder, baking soda, and salt.
4. Add sugar, coconut oil, lemon zest and vanilla to the the milk.
5. Add the liquid to the dry mixture and stir gently to combine – don’t overmix or you’ll make your muffins tough. Gently fold through raspberries.
6. Spoon mixture into muffin tins – either 12 large ones or a tray of mini muffin holes. I like to fill to the top so they rise and get a crisp top. Otherwise I feel a bit ripped off. Bake 15-20 mins for mini, or 20-25 for normal size. They are done when a skewer inserted into the centre comes out clean.

Enjoy! 😊