Vegan raspberry muffins with crumbles

Ingredients for 1 servings:

• 300 g whole wheat flour
• 150 g sugar or xylitol
• 15 g baking powder
• 1 tsp cinnamon powder
• 250 ml plant milk (plant drink)
• 135 ml rapeseed oil
• 1 shot of vinegar
• 150 g raspberries, frozen
• 50 g sugar or xylitol
• 50 ml rapeseed oil
• 100 g whole wheat flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simply

Preheat the oven to 200°C (top/bottom heat). Line a muffin tin with paper baking cups. For the batter: Combine flour, sugar or xylitol, baking powder, and cinnamon powder. Combine plant-based milk, rapeseed oil, and vinegar, then add to the dry ingredients and stir to combine. Pour the batter into the paper baking cups, filling them about 2/3 full. Lightly press the frozen raspberries into the batter. For the crumble: Combine the sugar or xylitol with the rapeseed oil. Then knead the mixture with flour to form crumbles and sprinkle them on top of the raspberries. Bake the muffins at 200°C (400°F) for about 25 minutes.