With the holidays in full swing, I’ve been doing quite a bit of baking lately. Oh, who am I kidding? I’m just using the holidays as an excuse – I’d create my own holiday if it gave me a reason to bake! (National Eraser Day? Why, that’s a perfect occasion for some muffins, yes?)
I will admit though, my favorite go-to recipe during the months of November and December is still my no-fail low-fat, low sugar applesauce pumpkin bread recipe, which you can find here However, I have recently discovered a new recipe that I love just as much (dare I say, more?): Vegan Lemon Raspberry Muffins!
I first found out about this recipe through my friend Laurel. Although I am not a Vegan, I do love me a tried and true recipe and Laurel said this was super delicious and easy. She was right! This recipe has also been easy to modify: I’ve substituted blueberries instead of raspberries and I’ve even omitted berries altogether and used bananas for a super moist banana muffins. No matter what fruit I use, the muffins rise beautifully and have loads of flavor.
Why no photos, you ask? Well…..um – see, they were so delicious that they ended up going fairly quickly and I forgot to photograph them. True story. SO…..if anyone decides to make these fairly soon and wants to donate a snapshot of their loveliness, please do and I’ll give you full credit for your handiwork
Vegan Lemon Raspberry Muffins
- 2 1/4 cups of all purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1/2 cup of veggie oil -or- melted Earth Balance Spread
- 1/3 cup of Agave nectar
- 1/3 cup of maple syrup
- 2/3 cup of almond or soy milk
- 2 teaspoons of vanilla extract
- 1 teaspoon of lemon extract
- 1/2 lemon, zested
- 1 cup raspberries, fresh or frozen
Preheat oven to 325 degrees. Spray 12 muffin tin. While the oven is preheating mix together the dry ingredients. Add the oil, Agave, maple syrup, milk, vanilla & lemon extracts and lemon zest. Stir until there are no clumps remaining. Gently fold in raspberries and pour the batter evenly into each muffin cup. Bake on center rack for approximately 30 minutes or until the tops are a golden light brown.
In other news, it’s been a while since I’ve shared my latest painting with you so I’ll leave you with this sweet face right here: