Vegan Raspberry Muffins

Place the raspberries (cut into halves or fourths) into a small bowl. Coat them in about 1 tablespoon of flour. This will help absorb some of the liquid from the fruit and stop it from sinking. Set the bowl aside.

Whisk applesauce, almond milk, olive oil and maple syrup together in a large mixing bowl.

Add in the flour and baking soda. Mix until almost combined with a rubber spatula. Then, carefully fold in the flour coated raspberries. 

Be very gentle when folding in the raspberries. You don't want them to break and bleed. It's okay if a few do, but you don't want pink muffins. Mix until just combined. Also, overmixed muffin batter can result in dense/gummy muffins that won't rise.

Spray a muffin pan with oil spray or use silicone cupcake liners. Fill each muffin cup about ¾ of the way. I use a large ice cream scoop for this.

Bake the muffins for 20-25 minutes, or until a toothpick inserted comes out clean. Mine were perfect at 22 minutes.

Let the muffins cool in the muffin pan for 5 minutes. Then, remove them from the muffin pan and let them cool completely on a wire cooling rack.

Store muffins in an airtight container with a paper towel on top of them on the kitchen counter for 1-2 days. The paper towel helps absorb any excess moisture. You can also freeze the muffins for up to 3 months. This works great for meal prep. Pop a muffin into the microwave whenever you want!