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!
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!
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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!
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 & 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
- 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. Don't overmix.
- Roughly chop the raspberries. (This can be a bit messy, so don't use your best cutting board.)
- Add to the batter and fold to combine.
- 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.
- 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!
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:
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.
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
📖 Recipe
Vegan Raspberry Muffins (Whole Wheat + Oil-Free)
Equipment
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!
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
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Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!
Janice says
Hi Julianne, can I substitute the same amount of banana purée with the apple sauce? Replace the water with the soy milk? Thank you.
Julianne Lynch says
I haven't tested either of those, but they should work.
Janice says
Thank you Julianne. Another question is that if I leave out the baking soda and the vinegar by adding more the baking powder. Does it work and what is the adjustment? Thank you again.