These Vegan Raspberry Muffins are fluffy, tart, and lightly sweetened. Made in just 1 bowl, they're whole wheat, oil-free, and perfect for a healthy breakfast, snack, or even dessert. Throw in optional ad-ins like chocolate chips or walnuts for an even more delicious treat!
If you have a kitchen scale, I highly recommend weighing the larger ingredients. This will give you more accurate measurements. If you don't have a scale, be sure *not* to pack the flour when measuring.
Feel free to use an additional add-in like vegan chocolate chips or walnuts, just don't go overboard.
Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months (defrost in the refrigerator overnight). Add a paper towel to the container to help collect any extra moisture and keep the muffins from getting soggy.