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Home » Recipes

Vegan Raspberry Muffins (Whole Wheat + Oil-Free!)

Published: 6 May 2022 · Updated: 1 Sep 2022 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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Vegan raspberry muffin pin.
Vegan raspberry muffin pin.

These Vegan Raspberry Muffins are fluffy, tart, and lightly sweetened. Made in just 1 bowl, they're whole wheat, oil-free, and perfect for a healthy breakfast, snack, or even dessert. Throw in optional ad-ins like chocolate chips or walnuts for an even more delicious treat!

Vegan raspberry muffins in a tray.
These Vegan Raspberry Muffins make a delicious breakfast, snack, or even dessert!

If you like healthy vegan muffins, then I have a treat for you! These delicious Vegan Raspberry Muffins are tart, lightly sweetened, and flavorful! But unlike most muffin recipes, this one is oil-free, egg-free, and refined-sugar-free, so you can feel great about serving them.

I'm a big fan of muffins as part of a quick breakfast or a snack, and they make a great addition to any lunchbox. Kids love these muffins and you will too because they're healthy, super simple, and need just 1 bowl!

I also love how versatile this recipe is! You can add in chocolate chips or walnuts, or even give the muffins a streusel topping. Enjoy!

Jump to:
  • Can this be gluten-free?
  • Can I use frozen raspberries?
  • Can I make mini muffins?
  • Ingredients & Substitutions
  • Variations
  • Instructions
  • Troubleshooting
  • How to serve
  • Can I make it ahead?
  • How to store
  • Related recipes
  • 📖 Recipe

You'll love this Vegan Raspberry Muffin recipe because it's:

  • Quick & Easy
  • Vegan / Vegetarian
  • Eggless
  • Kid-friendly
  • Easy to make Gluten-Free
  • WFPB & Oil-Free
  • Low in fat and calories
  • Made with Whole Wheat Flour
  • Refined-sugar-free
  • Absolutely Delicious!

Raspberry vegan muffins in a tray.
These delicious 1-Bowl vegan muffins come together in minutes!

Can this be gluten-free?

Sure! To make gluten-free raspberry muffins just substitute your favorite all-purpose gluten-free flour. For more tips, check out this guide to substituting gluten-free flour.

Can I use frozen raspberries?

Definitely! Just be sure to defrost them and quick them a quick pat down with a paper towel to remove any excess moisture.

Can I make mini muffins?

To make mini muffins you just need to use a mini-muffin tin. Reduce the cooking time to 10 to 15 minutes. Check out these additional tips for converting a regular muffin recipe to a mini-muffin recipe.


Ingredients for vegan raspberry muffins.
Here's what you need to make these vegan raspberry muffins.

Ingredients & Substitutions

Dry Ingredients

  • whole wheat flour: You could also use white whole wheat flour or spelt flour.
  • salt: A little salt always enhances the taste of baked goods. You could skip this if needed.
  • baking powder
  • baking soda

Wet Ingredients

  • unsweetened soy milk: Any type of unsweetened plant milk (almond milk, oat milk, etc) should work.
  • maple syrup: For sweetness.
  • unsweetened apple sauce: For an egg and oil substitute, although this also adds a little extra sweetness.
  • vanilla extract: Just a little bump in flavor.
  • apple cider vinegar: Lemon juice also works. You just need an acid to activate the baking soda.

Add-in

  • fresh raspberries: Frozen raspberries will also work. Just defrost to room temperature and pat dry to remove excess moisture.

*See recipe card for quantities.


Variations

  • Optional ad-ins include vegan chocolate chips (as shown in photos), vegan white chocolate chips, walnuts, almonds, sunflower seeds, etc. Just don't go overboard.
  • A sprinkle of freeze-dried raspberry flakes will also enhance the flavor, but don't add them before baking because they will burn.
  • If you want to add a streusel topping, just follow the streusel instructions for my vegan apple muffins or vegan blackberry muffins.
  • Looking for more muffin flavors and ideas? Try these healthy vegan pumpkin muffins or these vegan zucchini muffins.

Instructions

  1. Preheat the oven to 375F or 190C.
  2. Add all of the dry ingredients to a bowl and whisk to combine.
  3. Add all of the wet ingredients and mix with a rubber spatula until fully combined, making sure to scrape the bottom of the bowl. Don't overmix.
Dry ingredients for vegan muffins.
Wet ingredients for vegan raspberry muffins.
  1. Roughly chop the raspberries. (This can be a bit messy, so don't use your best cutting board.)
  2. Add to the batter and fold to combine.
Hand chopping raspberries on a cutting board.
Vegan raspberry muffin batter.
  1. Use an ice cream scooper or spoon to transfer the batter to a lined muffin tray. If you have leftover raspberries or another add-in (like the chocolate chips seen below), you can dot a few on top.
  2. Bake for 23 to 25 minutes, or until a toothpick can be inserted into the center of the muffin and come away clean.
  3. Transfer to a wire rack and cool completely before serving. Enjoy!
Uncooked vegan raspberry (and raspberry chocolate chip) muffins in a tin.
Cooked vegan raspberry muffins in a tin.

Troubleshooting

  • Why did my muffins stick to the liners? Make sure to cool the muffins completely before serving. I find that silicon liners work best. If you're using paper liners, consider cooling for a few hours in the refrigerator before serving.
  • Why are my muffins so dense? These muffins should come out relatively fluffy (for a baked good made with whole wheat flour). However, if you find them too dense, there's a good chance you used too much flour. For best results, always weigh ingredients when baking. if you don't have a kitchen scale, then be sure not to pack the flour in the measuring cup.

How to serve

Serve these delicious vegan muffins as part of a healthy breakfast, snack, or even as a dessert. They taste great alone, or you can pair the muffins with your favorite condiments and spreads, like:

  • almond butter
  • cashew butter
  • chia berry jam
  • vegan chocolate sauce

Vegan muffins also make a great addition to any brunch table. They'd be especially perfect for Mother's Day, Valentine's Day, or Easter.


Raspberry muffins on a drying rack with a bowl of raspberries.
Choose your favorite ad-ins like chocolate chips or keep it simple!

Can I make it ahead?

Definitely! Vegan muffins make a perfect grab-and-go breakfast or snack. Or add them to a packed lunch as a healthy homemade dessert!

How to store

  • Store leftovers in an airtight container or the refrigerator for up to a week or in the freezer for up to 3 months (defrost in the refrigerator overnight). Add a paper towel to the container to help collect any extra moisture and keep the muffins from getting soggy.

Related recipes

  • Easy vegan meals pin.
    Lazy Vegan Recipes
  • Fall recipes vegan.
    Vegan Fall Recipes
  • Vegan pumpkin pancake recipe.
    Vegan Pumpkin Pancakes (Oil-free + WFPB)
  • Vegan apple muffin recipe.
    Vegan Apple Muffins (Oil-Free!)

📖 Recipe

Best vegan raspberry muffin recipe.

Vegan Raspberry Muffins (Whole Wheat + Oil-Free)

These Vegan Raspberry Muffins are fluffy, tart, and lightly sweetened. Made in just 1 bowl, they're whole wheat, oil-free, and perfect for a healthy breakfast, snack, or even dessert. Throw in optional ad-ins like chocolate chips or walnuts for an even more delicious treat!
5 from 4 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 25 mins
Cooling time 10 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 135 kcal

Equipment

mixing bowl
Cutting Board
knife
muffin pan
silicone muffin forms or paper muffin forms

Ingredients
 
 

Dry Ingredients

  • 2 cups whole wheat flour (255g)
  • 1 teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • ⅔ cups unsweetened soy milk (160ml)
  • ⅔ cups maple syrup (190ml)
  • ½ cup unsweetened apple sauce (130ml)
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar (or lemon juice)

Add-in

  • 1 ½ cups raspberries (200g)

Instructions
 

  • Preheat the oven to 375F or 190C.
  • Add all of the dry ingredients to a bowl and whisk to combine.
  • Add all of the wet ingredients and mix with a rubber spatula until fully combined, making sure to scrape the bottom of the bowl.
  • Roughly chop the raspberries and add them to the batter. Fold to combine.
  • Use an ice cream scooper or spoon to transfer the batter to a lined muffin tray.
  • Bake for 23 to 25 minutes, or until a toothpick can be inserted into the center of the muffin and come away clean.
  • Transfer to a wire rack and cool completely before serving. Enjoy!
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Notes

  • If you have a kitchen scale, I highly recommend weighing the larger ingredients. This will give you more accurate measurements. If you don't have a scale, be sure *not* to pack the flour when measuring.
  • Feel free to use an additional add-in like vegan chocolate chips or walnuts, just don't go overboard.
  • Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months (defrost in the refrigerator overnight). Add a paper towel to the container to help collect any extra moisture and keep the muffins from getting soggy.

Nutrition

Serving: 1muffinCalories: 135kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 161mgFiber: 3gSugar: 13gVitamin A: 38IUVitamin C: 4mgCalcium: 77mgIron: 1mg
Keyword healthy vegan muffins, vegan muffins, vegan raspberry muffins
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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

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