Okay so these muffins are butter/oil-free and are absolutely heavenly! They were quick to whip up and came out sweet, moist and tasting like summer! The muffins can be easily made vegan if you use the egg substitutes, coconut yogurt and if you can get a hold of some vegan white chocolate!
1 Cup coconut yogurt (Or greek yogurt if you’re not vegan)
1 cup sugar
2 tablespoons of corn starch or 2 flax eggs (2 eggs if not vegan)
1 tsp vanilla extract
1 1/2 cups all-purpose flour (I used oat, barely, rye)
2 tsp baking powder
1/2 tsp salt
1 cup fresh raspberries
1/2 cup vanilla or white chips
1. Preheat oven to 375 F. In a large bowl, yogurt and sugar together until smooth. Add eggs, beating well after each addition. Stir in the vanilla.
2. Combine the flour, baking powder and salt in a separate bowl; add to yogurt mixture just until blended. carefully Fold in raspberries and chips.
3. Fill greased or lined muffin cups two-thirds full. bake at 375 for 20-25 minutes or until a toothpick comes out clean (20 minutes worked perfectly for me). Let cool for 5 minutes before removing from trays to a wire rack.