Vegan Raspberry Muffin Recipe

These vegan raspberry muffins are soft and fluffy with a sweet crumble topping! They’re perfect for a quick breakfast on busy days. No one will guess these muffins are vegan!

You'll need: almond milk, lemon juice, sugar, coconut oil, lemon zest, vanilla extract, all-purpose flour, baking powder, salt, frozen raspberries, and shredded coconut.

Mix the almond milk, lemon juice, sugar, melted coconut oil, vanilla extract, and lemon zest in a large bowl.

In a different bowl, mix all-purpose flour with baking powder and salt. Then combine it with the wet mixture. Do not overmix.

Fold in the raspberries. Gently stir to combine. Divide the muffin batter into the prepared muffin liners.

Mix crumble ingredients in a medium-sized bowl. The mixture should have a grainy texture.

Spread the crumble on top of each muffin. Bake the muffins for 25 to 30 minutes, or until the crumble is golden brown.

Get the full recipe at iheartvegetables.com