Light and fluffy Vegan Raspberry Muffins are the perfect meal prep breakfast to enjoy throughout the week.  You’ll be absolutely adored if you make these for someone special on Valentine’s Day!  These muffins are significantly lower in sugar than traditional muffins, and the raspberry preserves help sweeten the muffin and add extra raspberry flavor.  The whole wheat pastry flour is my secret nutrition weapon when it comes to baking- it’s whole wheat (hello, health benefits of fiber and vitamin E for blood sugar control) but is light and fine like all purpose flour. 

Serves: 8

Prep time: 10 minutes

Cooking time: 20 minutes

What (your ingredients):

1 tablespoon flax meal

3 tablespoons water

1 ½ cups whole wheat pastry flour

2 tablespoons cane sugar

2 teaspoons baking powder

¼ teaspoon salt

¾ cup unsweetened almond milk

2 tablespoons melted vegan butter

2 tablespoons raspberry preserves

1 cup raspberries

How (your directions):

Preheat oven to 375°F.

Line a muffin tin with 8 liners, then set aside.

In a medium bowl, mix together flax meal and water.  Set aside while preparing dry ingredients.

To a large bowl, add flour, sugar, baking powder, and salt.  Whisk to combine.

Once the flax egg has thickened, add almond milk, melted butter, and raspberry preserves to the flax egg.  Stir to combine.

Add wet ingredients to dry ingredients and stir until flour is just moistened. 

Fold in raspberries evenly through batter.

Using an ice cream scoop, evenly distribute batter among the lined muffin tin.

Bake for 20 minutes.

Remove muffins from the oven and allow to cool in the tin for 3 minutes. 

Transfer muffins to a cooling rack.

Enjoy warm, room temperature, or toasted for breakfast throughout the week!

Why (the science):  Raspberries are rich in the antioxidant, ellagic acid, which reduces inflammation in the body and repairs DNA.