Dairy-Free Raspberry Muffins
Bursting with vibrant fruitiness, these Dairy-Free Raspberry Muffins are a delightful treat for breakfast, brunch, or a light snack. Made with fresh raspberries, creamy coconut milk, and applesauce for natural moisture, these muffins are a perfect combination of tender and fluffy texture. Designed to be enjoyed by those with dietary restrictions, this recipe skips the dairy without sacrificing flavor or richness. Ready in just 35 minutes, they are quick and easy to prepare, requiring simple pantry staples like flour, sugar, and baking powder. Each muffin is packed with juicy raspberries and a hint of vanilla, making them both wholesome and naturally sweet. Whether you're catering to a dairy-free diet or just looking for a berry-packed baked good, these muffins are sure to impress. Serve them warm or at room temperature for a satisfying, guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 cup Coconut milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Applesauce
- 1.5 cups Fresh raspberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl, combine the coconut milk, vegetable oil, vanilla extract, and applesauce. Stir until the mixture is smooth and well incorporated.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
Carefully fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy your dairy-free raspberry muffins!
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2164 mg | 94% | |
| Total Carbohydrate | 394.9 g | 144% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 187.5 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
