Step 1

Preheat the oven to 350° F. Line a standard muffin tin with 12 liners and spray them lightly with non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together the melted vegan butter, cane sugar, and vanilla extract until thoroughly combined.

Step 3

Then, add the applesauce and almond milk. Whisk again until the mixture is smooth and well combined.

Step 4

Add the flour, baking powder, baking soda, and salt to the bowl. Use a spoon or rubber spatula to gently fold the dry ingredients into the wet ingredients until almost combined. Do not mix all the way yet.

Step 5

Add the halved raspberries to the bowl and use a rubber spatula to gently fold them into the muffin batter. Be careful not to crush them! Mix until just combined. It is okay if a few specks of flour remain.

Step 6

Transfer the muffin batter evenly to the prepared muffin liners. The liners should be nearly full, but not overflowing.

Step 7

Bake the muffins for 22-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack. Enjoy!