Whole Wheat Raspberry Muffins (Vegan) by @itsallgoodvegan
❗ Correction: 1/3 cup of agave syrup is missing in the ingredient list. I accidentally removed it while editing the recipe.❗
𝗥𝗘𝗖𝗜𝗣𝗘
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 2 cups whole wheat flour
• 1/2 tbsp baking powder
• 1 tsp salt
• 1/2 cup plant milk (I used almond)
• 1 cup applesauce
• 1/4 cup oil (I used refined canola)
• 1/3 cup agave syrup
• 1 tbsp vanilla
• 1 scoop unflavored protein powder
• 2 cups raspberries (I used frozen)
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
1. Preheat your oven to 400 °F (205 °C). Grease muffin cups or line with paper liners.
2. In a bowl combine the agave syrup, milk, apple sauce, oil, and vanilla and mix together. Add the baking powder, salt, protein powder and whisk together. Slowly add the whole wheat flour and whisk again. The batter should be thick.
3. Transfer the raspberries to the bowl and fold into batter. Divide mixture evenly into your muffin pans (they should be filled almost to the top). Top off each muffin with a couple of raspberries.
4. Bake for 20 minutes or until cooked all the way through. I like to check to see if my muffins are cooked all the way by testing it with a toothpick. Let cool and enjoy!
