Vanilla Raspberry Muffins! Now that’s a combination you could get used too, yes?! Ohh yes!!
Using my go-to and most favourite muffin recipe, I created a vanilla flavoured muffin (well sort of) with raspberries folded through the batter and a few added to the top of each muffin! These muffins are darker in colour compared to your usual vanilla muffin and that’s because I used coconut sugar instead of white sugar, so the muffin batter is darker as the coconut sugar is dark. I don’t mind this at all because I’ve been avoiding processed and refined sugar for a while now. So if you would rather your muffins to appear lighter in colour, like the traditional vanilla batter, you are more than welcome to use white regular or even raw caster sugar.
Let’s get onto these delicious muffins my friends!
With just over 10 ingredients, you’ll be able to whip these muffins up in no time. I love this particular recipe because the muffins turn out super soft and fluffy. They’re best enjoyed fresh and the next day and even the day after that but they don’t last long. Not a week so be sure to gobble them up when you can! That’s what you get when you make a batch of super fresh, healthier, muffins!
So go on and make and bake a round of these wholesome vanilla raspberry muffins! Enjoy!
- 1¾ cups gluten free all purpose flour, I use Bobs Red Mill 1-to-1 Baking Flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp Himalayan pink salt
- ½ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 2 large eggs, room temperature
- ½ cup coconut yoghurt or regular yoghurt
- 1 Tbsp vanilla extract
- ¾ cup almond milk or any thin dairy free milk of choice
- 1 cup fresh or frozen raspberries + extra for the tops
- Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with regular sized muffin or cupcake liners. Set aside.
- In a small mixing bowl, combine flour, baking powder, baking soda and salt and mix well. Set aside.
- In a large mixing bowl, add coconut oil. Using a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the coconut oil until just soft. Add coconut sugar and beat on high for 1 minute.
- Add eggs, yoghurt and vanilla. Beat on medium speed for 10-15 seconds or until light and fluffy, scraping down the sides when needed whilst beating.
- Add dry flour mixture into creamed mixture. Beat again until just combined. Do not over-mix.
- Pour in milk, beat until well combined and mixture forms a soft muffin batter.
- Fold through raspberries.
- Spoon batter evenly amongst liners, filling each one ⅔ of the way up.
- Add 2-3 extra raspberries to the top of each muffin, pushing them in slightly.
- Bake for 15-18 minutes or until a skewer inserted into the middle comes out clean and the tops of the muffins spring back when touched.
- Cool in pan for 5 minutes.
- Remove and transfer to a wire rack to cool completely.
- Serve and Enjoy.