Vegan Cornmeal Raspberry Muffins

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Vegan Cornmeal Raspberry Muffins
37 min.
11
158kcal

Suggestions


Looking for a delightful and healthy start to your day? These Vegan Cornmeal Raspberry Muffins are the perfect solution! Not only are they bursting with fresh flavors, but they also cater to a variety of dietary needs, making them a wholesome option for everyone. With their beautiful golden crust and the sweet-tart burst of ripe raspberries, these muffins are sure to become a favorite morning treat.

What makes these muffins stand out is their unique combination of cornmeal and orange zest. The cornmeal gives them a delightful texture, while the bright notes of orange zest elevate the flavor profile, making each bite an experience to savor. Plus, they are gluten-free and dairy-free, so you can enjoy them guilt-free!

The best part? These muffins are not only easy to whip up, but they also require minimal ingredients that you likely already have in your pantry. Perfect for brunch with friends or a quick breakfast on the go, they're deliciously satisfying and surprisingly light, at just 158 calories per muffin. Whether you choose to indulge in them on a sunny morning or enjoy them as an afternoon snack, these Vegan Cornmeal Raspberry Muffins will leave you feeling nourished and delighted.

So, roll up your sleeves and get ready to impress your family and friends with this popular recipe that's as easy to make as it is enjoyable to eat!

Ingredients

  • Tablespoon apple cider vinegar 
  • Teaspoons double-acting baking powder 
  • Teaspoon baking soda 
  • 0.8 cup cornmeal 
  • 0.3 cup oil 
  • 11 servings orange zest 
  • cup raspberries fresh frozen (Can Use Too)
  • 0.3 Teaspoon salt 
  • 0.8 cup sugar 
  • Teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • toothpicks
  • muffin tray

Directions

  1. Preheat oven to 400F/200C for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
  2. Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture andcombine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.In another bowl whisk together the curdled milk mixture, oil and vanilla extract.Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
  3. Sprinkle some sugar on top of the muffins.
  4. Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  5. Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.

Nutrition Facts

Calories158kcal
Protein3.39%
Fat32.42%
Carbs64.19%

Properties

Glycemic Index
26.96
Glycemic Load
14.67
Inflammation Score
-2
Nutrition Score
4.4065217608991%

Flavonoids

Cyanidin
4.99mg
Petunidin
0.03mg
Delphinidin
0.14mg
Malvidin
0.01mg
Pelargonidin
0.11mg
Peonidin
0.01mg
Catechin
0.14mg
Epigallocatechin
0.05mg
Epicatechin
0.38mg
Epigallocatechin 3-gallate
0.06mg
Kaempferol
0.01mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:158.36kcal
7.92%
Fat:5.87g
9.03%
Saturated Fat:0.49g
3.08%
Carbohydrates:26.14g
8.71%
Net Carbohydrates:23.14g
8.42%
Sugar:14.31g
15.9%
Cholesterol:0mg
0%
Sodium:269.12mg
11.7%
Alcohol:0.13g
100%
Alcohol %:0.28%
100%
Protein:1.38g
2.76%
Vitamin C:19.18mg
23.25%
Fiber:3g
12.01%
Calcium:87.1mg
8.71%
Manganese:0.15mg
7.38%
Vitamin E:1.06mg
7.04%
Phosphorus:54.11mg
5.41%
Vitamin B6:0.09mg
4.56%
Vitamin K:4.5µg
4.29%
Magnesium:17.05mg
4.26%
Iron:0.63mg
3.48%
Vitamin B1:0.05mg
3.36%
Zinc:0.41mg
2.76%
Copper:0.05mg
2.43%
Folate:9.58µg
2.39%
Potassium:78.86mg
2.25%
Vitamin B3:0.44mg
2.21%
Vitamin B2:0.03mg
1.64%
Vitamin B5:0.16mg
1.59%
Selenium:0.88µg
1.25%
Vitamin A:54IU
1.08%