¼cup oiluse applesauce and omit the oat topping for oil-free
1 ½cupsraspberriesfresh or frozen. If you use frozen, make sure that they aren't frozen in syrup. The syrup will mess up the moisture level of the batter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients. Add the flax meal, water, tablespoon of lime zest, vanilla, vegan milk, lime juice, and oil to bowl, and mix until well combined. Then, fold in the rasberries.
Spoon the batter a into lined muffin tin, filling each cup about ¾ full.
Make the oat topping. In a small bowl, combine the oats, brown sugar, teaspoon of lime zest, and ¼ teaspoon of salt. Mix well, then add 2 tablespoons of the oil. Mix well, until all of the sugar is nice and moist and the mixture is a little bit clumpy. You can add more oil by the teaspoon, if needed. Scoop 1 tablespoon of this mixture on top of each unbaked muffin, patting it down into the batter, so it will stick.
Bake on the middle oven rack for 20 to 22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for 10 to 15 minutes before eating.
Video
Notes
2 to 3 limes will give you the zest and juice you need.When you add the wet ingredients to the dry, you do want to work quickly. It's helpful to have all of the ingredients gathered, including zesting and juicing your lemons, before you start.Let the muffins cool completely before storing. Leftover muffins will keep for 2 to 3 days in a lidded container at room temperature or for 4 to 5 days in the fridge.You can also freeze these. Transfer cooled muffins to freezer bags and gently squeeze out excess air. They'll be good for around three months. You can wrap them in foil and reheat at 300° F for 15 minutes to thaw when you're ready.