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🍰 Vegan Raspberry Muffins with Peanut Butter

423 kcal · 30 min · 4 servings

Ingredients

• raspberries, fresh 200 g
• wheat flour, Type 405 250 g
• cornstarch 2 tbsp
• almonds, ground 50 g
• cocoa powder 2 tsp
• sugar 200 g
• vanilla sugar 2 tsp
• baking powder 3 tsp
• soy milk 200 ml
• rapeseed oil 50 ml
• sparkling water 50 ml
• peanut butter 100 g

Instructions

1. 1. Preheat the oven to 180 °C (convection). Wash the raspberries and let them drain.
2. 2. Mix the flour with cornstarch, ground almonds, cocoa powder, sugar, vanilla sugar, and baking powder in a bowl. Then gradually add the soy milk, rapeseed oil, and water, and stir everything with a hand mixer and whisk until you have a smooth batter.
3. 3. Grease a muffin tin or line it with paper liners. Gently fold the raspberries into the batter and fill each muffin cup three-quarters full with batter. Bake the muffins in the oven for about 25 minutes.
4. 4. Take the muffins out of the oven and let them cool. Spread the peanut butter with a spoon over the muffins. Garnish with raspberries, mint, or chopped peanuts if desired. Chill them until serving.

Nutrition per serving

• kcal: 423
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 54 g