Raspberry Muffins (gluten-free, vegan, whole wheat, all-purpose flour options)

Raspberry Muffins (gluten-free, vegan, whole wheat, all-purpose flour options)

June 13, 2017 · Print Recipe

Raspberry Muffins (gluten-free, vegan, whole wheat, all-purpose flour options)

Raspberry muffins with a nice lemon flavor! Super moist, naturally vegan and can be made gluten-free, whole wheat or with all-purpose flour. Thanks to Silk for making today’s post possible!

Like I mentioned in my blueberry coffee cake recipe, I’m partnering with Silk for some posts this summer for their #TastesLikeBetter campaign.

Their Unsweetened Almondmilk was perfect in these raspberry muffins! I first made an almond version and while we loved them, my blueberry coffee cake was almond flavored so I thought I’d go with lemon this time.

Raspberries, or any berries + lemon is such a happy combination. I love it year-round and with raspberries on sale for 99 cents, it seemed like the right thing to do.

Like the coffee cake, you can make these raspberry muffins with gluten-free 1-to-1 flour, white whole wheat or all-purpose flour. And they’re vegan!

For all my paleo friends, there’s no way to make these grain-free. To make it up to you, I have the richest and creamiest paleo vegan chocolate ice cream recipe coming up soon. And no ice cream maker is needed! Woohoo.

But back to these muffins. The texture is just perfect. They’re not at all light and fluffy like cupcakes but nice and dense – but not a bad dense! They’re filling. And very, very satisfying.

Especially with the streusel on top! The streusel isn’t necessary but I figured… why not. :)

One thing I don’t recommend doing is adding more raspberries. I’ve tried them with more raspberries and the muffins came out too moist and kind of gummy in the areas surrounding the raspberries. They were still insanely delicious, and I actually liked the gooey parts, but I’m guessing most people wouldn’t be wild about that.

For this reason, I also don’t recommend frozen raspberries. But who knows, they could work! Fresh blueberries would also be awesome in these muffins.

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Raspberry Muffins (gluten-free, whole wheat, all-purpose flour options)Print

Prep Time: 20 min

Cook Time: 18 min

Ready in: 38 min

Ingredients

  • 1/4 cup (50 grams) brown sugar
  • 1/8 teaspoon salt
  • 2/3 cup (166 grams) granulated sugar or raw sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 1 cup (230 grams) applesauce
  • 1/2 cup (118 milliliters) Silk Original Unsweetened Almondmilk
  • 1/2 cup (112 grams) refined coconut oil (another neutral-tasting vegetable oil would also work)
  • 2 tablespoons maple syrup
  • 1 1/2 cups (180 grams) fresh raspberries, rinsed and patted dry
Read the whole recipe on Texanerin Baking