Vegan Raspberry Muffins
Serves: 10 Time: 40 mins
- 1 cup coconut milk
- 1 tsp lemon juice
- 2 cups buckwheat flour
- 2 tsps baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- 1 tbsp Beauty Berries
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ¼ cup apple juice
- 2 cups fresh raspberries
Preheat oven to 180C/375F. Place muffin liners into your muffin tray.
In a medium sized bowl, add the lemon juice and milk and stir.
In a large bowl, combine the flour, baking powder, baking soda, Beauty Berries and salt.
Add the coconut sugar, coconut oil, vanilla and apple juice to the milk bowl and mix.
Pour the liquid ingredients in with the dry ingredients and carefully combine, making sure to not over-mix. Fold in raspberries.
Spoon the mixture evenly into your muffin liners – they will rise.
Place into the oven for 20-25 minutes. You will know they are ready when you insert a skewer and it comes out clean.