Raspberry Chocolate Chip Vegan Muffins
Juicy, tart raspberries and melty chocolate chips make these Vegan Raspberry Chocolate Chip Muffins the perfect sweet treat!
Servings: 12 muffins
Calories: 185kcal
Ingredients
- 2 cups flour
- ¾ cup dry sugar coconut palm sugar, organic cane sugar, etc.
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg 3 tablespoons water + 1 tablespoon ground flaxseed
- 1 cup non-dairy milk
- ¼ cup unsweetened applesauce
- 1 cup fresh raspberries
- ½ cup non-dairy chocolate chips
Instructions
- Preheat your oven to 400 °F and spray a muffin tray with non-stick cooking spray. Set aside.
- In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water. Set aside to gel while you prepare the rest of the batter.
- In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).
- Add in the wet ingredients and mix until just combined.
- Fold in the raspberries and chocolate chips. Evenly divide the batter among the 12 muffin tins and bake for about 20 minutes until a toothpick inserted into the middle comes out clean. Allow the muffins to cool slightly before removing from the pan.
Notes
Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week. Best when warmed slightly before serving.
Nutrition
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 214mg | Potassium: 80mg | Fiber: 2g | Sugar: 17g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg