Vegan Raspberry Almond Muffins
Hello & Happy Friday!!
If you haven’t noticed, I’ve been on a muffin kick! For the longest time I never did muffins as they can just be a complete miss when trying to create vegan versions. Once I found the right balance with ingredients, I’ve been on a mission to explore countless varieties, as they are just so easy and so good!
For myself I find muffins to be nostalgic. I ate them all the time growing up. Although they were the terrible instant mix kind, taking a bite out of a hot muffin with butter is like taking a walk down memory lane.
One of my favorite combos of all times is raspberry and almond. The flavors just blend seamlessly together and it’s perfect for any season. That being said, these vegan Raspberry Almond Muffins were a no brainer!
What’s fab about these muffins, is everything! It’s my staple EDS muffin recipes, buttery soft, easy, contain minimal ingredients, have aesthetic appeal, affordable, and are just game changing!
If you love a good staple muffin recipe that you can mix up the fruit with or simply love all things raspberry and almond, you have to try my recipe for vegan Raspberry Almond Muffins!
Why this recipe rocks:
Quick
Easy
Affordable
No dairy or eggs
Perf for any season
Buttery soft
[tasty-recipe id=”57382″]
This is a great recipe! I have made it several times now, and a few different ways. As directed, with vanilla extract rather than almond extract, and with lemon extract and zest with blueberries. I’ve also topped the muffins with chia, flax, poppy, and pumpkin seeds depending on what compliments the recipe. 1.5x the proportions above fills a 12 cup muffin tin perfectly.