I found this recipe and tweaked it a bit.  I think I could make it a little healthier, but that will require a bit more experimenting.  For now, this will do for a sweet treat.  It had me doing the happy dance.

Ingredients

Muffin

  • 1 1/2 cups  all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cornstarch
  • 1 tsp cinnamon
  • 1/2 cup organic granulated sugar
  • 1/4 cup vegan butter, melted and cooled to room temperature
  • 2 tbsp dairy-free yogurt, room temperature
  • 3 tbsp aquafaba (egg substitute
  • 1 tsp vanilla extract
  • ¾ cup oat milk, room temperature
  • ¾ cup fresh or frozen raspberries

Crumble (optional)

  • 1/2 cup almond, oat, or all-purpose flour, or gluten-free
  • 1/4 cup organic granulated sugar
  • 1-1/2 tbsp vegan butter, room temperature
  1. Measure out all ingredients
  2. , Line a 12-tin mini-muffin pan with cupcake liners or a 6 large cup muffin tin with muffin liners.
  3. Whisk the dry ingredients:
  4. In a large bowl, whisk together the sugar, vegan butter, dairy-free yogurt, vanilla extract, and aquafaba.
  5. Add in the flour and dairy-free milk, and whisk again just until lightly mixed.
  6. Gently fold in the raspberries,  just until incorporated.
  7. Cover the bowl.  Refrigerate for at least 1 hour, or preferably overnight.
  8. Preheat the oven to 400F.

For the crumble:

  1. Mix flour, sugar, and vegan butter with a fork.
  2. Fill the muffin cups to the top of the muffin liners. Add 1-2 tsp of crumble.
  3. Bake for 12 minutes at 400F.
  4. Reduce the oven temperature WITHOUT opening the oven to 350F.
  5. Bake for 15-18 minutes, or until the toothpick comes out clean.
  6. Remove from the oven and let cool for 10 minutes before moving the muffins to a cooling rack to completely cool. Store in an airtight container for up to a week in the fridge, or 3 months in the freezer.