Vegan Raspberry Chia Muffins
If you remember those gorgeous local raspberries from this morning, I’m sorry to say that they are no more. I’m NOT sorry to say that they are now encased in muffiny goodness and ready to be consumed by my coworkers tomorrow morning.
These muffins are what you bake for your non-vegan friends to prove that vegan food is tasty. I am so proud of myself; this is the first vegan baking recipe I’ve come up with that I’m totally happy with! The apple-cherry muffins from yesterday were good, but they tasted too “healthy”. So with these, I went half-and-half on the wheat and white flours and added some healthy oil. Between the oil and the banana, they came out nice and moist!
These are going to be amazing breakfast muffins, paired with a hot cup of coffee. Enjoy.
.75 cups all purpose flour
.75 cups whole wheat pastry flour
1 TB baking powder
1 tsp salt
2 tsp cinnamon
.5 cups almond milk mixed with 2 tsp apple cider vinegar
2 TB chia seeds mixed with 3 TB water, left to sit 10 minutes
1 TB ground flax mixed with 2 TB water, left to sit 10 minutes
1 mashed ripe banana
.25 cup pure maple syrup
.25 cup safflower oil or canola oil
1 cup fresh small raspberries
Preheat oven to 375. Line a muffin tin with paper muffin liners or spray with non-stick-spray.
Mix all dry ingredients together in a large bowl.
Mix all wet ingredients together in a separate bowl.
Create a well in the flour, pour in wet ingredients, and stir until just combined.
Fold in raspberries.
Drop batter in muffin tin; bake about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Makes 12 muffins.