Easy, Healthy and Delicious Raspberry Muffins (Easily Vegan)

• 1 cup whole wheat flour
• 12 teaspoon salt
• 2 tablespoons stevia
• 1 tablespoon baking powder
• 12 cup applesauce (Used -- Lucky Leaf Natural Apple Sauce)
• 12 cup almond milk (Unsweetened)
• 14 cup butter (Used -- Smart Balance Light Buttery Spread with Flax)
• 2 teaspoons pure vanilla extract
• 2 teaspoons lemon juice
• 1 pint fresh raspberry

1. 1.
2. Heat your oven to 350 Degrees.
3. 2.
4. Combine dry and wet ingredients
5. 3.
6. Mix until moist and fully combined (Sometimes the butter is hard to mix in so make sure it's mixed in fully before baking).
7. 4.
8. Use a non stick cooking spray or line your pan with baking cups.
9. 5.
10. Fill each cup to about 3/4 full.
11. 6.
12. Put in oven for about 40 minutes (I know it might seem like a long time, but time varies for different ovens and mine is older so it took a little longer).
13. 7.
14. When muffins have cooked fully or have gotten a nice golden brown top, pull from the oven an let it sit on a cool surface for 5-10 minutes.
15. 8.
16. Enjoy!
17. A good tip is to top the muffins with a little sugar (regular or brown in the later stages of baking to add a nice crust) These also taste good with a little cream cheese.
18. Note: Don't be surprised if these don't rise too high.

whole wheat flour, salt, stevia, baking powder, applesauce, almond milk, butter, vanilla, lemon juice, fresh raspberry

Taken from www.food.com/recipe/easy-healthy-and-delicious-raspberry-muffins-easily-vegan-480753 (may not work)