The weekend is here and if there is one concept I love for brunch, it’s a good muffin!! It’s not like cake, it’s not like a bread, but its fluffy and just amazing with a little butter.
Let’s be honest, you shouldn’t eat an entire muffin for breakfast on the daily, but it’s a nice indulgence on a weekend and everything tastes so much better homemade!!
In the past few months I’ve been on a muffin binge! I found the perf recipe and from there created countless combos as the options are just endless. I’ve done Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple Muffins, Blueberry Almond, Green Machine and many more to come!
If you’ve struggled to find the perf balance with vegan muffins, I’ve been there. Many times they were too dense, soggy in the middle, and the list goes on. However, this recipe works!
I love this muffin recipe because it’s easy, has minimal ingredients, affordable, can easily be made in bulk, fluffy but firm, rich with chocolate and tangy raspberries, perf for any season, and will turn a drab brunch into a fab brunch!!
If you love all things chocolate or raspberries or just effortless brunch concepts, you have to try this recipe for vegan Dark Chocolate Raspberry Muffins!
Why this recipe is great:
Perf for any season
You can switch up the fruit and make endless combos
Can easily be made in bulk