Vegan Raspberry Muffins

2 cups white whole wheat flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup soy milk ( I subbed coconut milk)
1 tablespoon apple cider vinegar
1 cup frozen raspberries

Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the soy milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce, vanilla extract, and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user VEGFAERY.