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Home » Desserts » Muffins

Vegan Raspberry Muffins

May 26, 2022 · Modified: Oct 4, 2022 · This post may contain affiliate links · 2 Comments

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Vegan Raspberry Muffins are easy to make, light and fluffy. They are made with just 7 super simple ingredients!

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vegan raspberry muffins on parchment paper with fresh raspberries

I'm not sure why raspberry muffins aren't more popular. The raspberries add a wonderful tart flavor!

These muffins make the perfect breakfast or snack. If you wanted to make them more "dessert-like," toss some vegan chocolate chips into the batter. I bet that combination would be heavenly!

ingredients in vegan raspberry muffins

Ingredients in this recipe

  1. unsweetened applesauce
  2. unsweetened almond milk
  3. olive oil
  4. pure maple syrup
  5. white whole wheat flour
  6. baking soda
  7. chopped fresh raspberries

A complete list of ingredients, amounts and instructions is located on the recipe card below.

vegan raspberry muffin batter

Substitutions

If you love banana, swap out unsweetened applesauce for equal parts mashed bananas. If you use bananas, be sure they're super ripe! This will create a sweeter muffin.

Use any dairy free milk of choice.

You can use melted coconut oil or avocado oil in place of olive oil.

All-purpose flour should work well in this recipe, but I haven't tried it to guarantee the same results.

I don't recommend using gluten free all purpose flour, oat flour, almond flour or coconut flour in this recipe.

Can I use frozen raspberries?

I don't recommend using frozen raspberries because they will bleed into the batter. The muffins could turn out pink. Also, the muffins can potentially be soggy due to the excess water.

vegan raspberry muffin batter in muffin tin

Expert Tips

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Be very gentle when folding in the raspberries. You don't want them to break and bleed. It's okay if a few do, but you don't want pink muffins. Mix until just combined. Also, overmixed muffin batter can result in dense/gummy muffins that won't rise.

Coat the raspberries in a bit of flour to absorb some of the excess liquid and stop them from sinking.

Storage Instructions

Store muffins in an airtight container with a paper towel on top of them on the kitchen counter for 1-2 days. The paper towel helps absorb any excess moisture.

You can also freeze the muffins for up to 3 months. This works great for meal prep. Pop a muffin into the microwave whenever you want!

stacked raspberry muffins

After you make these muffins, try out some of my other awesome vegan recipes!

  1. 1 Minute Vegan Mug Cookie
  2. Vegan Creamy Mushroom Pasta
  3. 5 Ingredient Vegan Banana Bread
  4. Vegan Double Chocolate Chip Cookies
  5. Vegan Tofu Summer Rolls

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vegan raspberry muffins on parchment paper with fresh raspberries

Vegan Raspberry Muffins

Vegan Raspberry Muffins are easy to make, light and fluffy. They are made with just 7 super simple ingredients!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 25 mins
Course Breakfast, Snack
Cuisine American
Servings 9 muffins
Calories 189 kcal

Ingredients
  

  • ⅔ cup unsweetened applesauce
  • ¼ cup unsweetened almond milk
  • ⅓ cup olive oil
  • ⅓ cup pure maple syrup
  • 1 ⅔ cups white whole wheat flour (+ 1 tablespoon extra for coating berries)
  • 1 teaspoon baking soda
  • ¾ cup chopped fresh raspberries (cut into halves or fourths)

Instructions
 

  • First, preheat the oven to 350 degrees F.
  • Place the raspberries (cut into halves or fourths) into a small bowl. Coat them in about 1 tablespoon of flour. This will help absorb some of the liquid from the fruit and stop it from sinking. Set the bowl aside.
  • Whisk applesauce, almond milk, olive oil and maple syrup together in a large mixing bowl.
  • Add in the flour and baking soda. Mix until almost combined with a rubber spatula. Then, carefully fold in the flour coated raspberries.
  • Be very gentle when folding in the raspberries. You don't want them to break and bleed. It's okay if a few do, but you don't want pink muffins. Mix until just combined. Also, overmixed muffin batter can result in dense/gummy muffins that won't rise.
  • Spray a muffin pan with oil spray or use silicone cupcake liners. Fill each muffin cup about ¾ of the way. I use a large ice cream scoop for this.
  • Bake the muffins for 20-25 minutes, or until a toothpick inserted comes out clean. Mine were perfect at 22 minutes.
  • Let the muffins cool in the muffin pan for 5 minutes. Then, remove them from the muffin pan and let them cool completely on a wire cooling rack.
  • Store muffins in an airtight container with a paper towel on top of them on the kitchen counter for 1-2 days. The paper towel helps absorb any excess moisture. You can also freeze the muffins for up to 3 months. This works great for meal prep. Pop a muffin into the microwave whenever you want!
Nutrition Facts
Vegan Raspberry Muffins
Amount Per Serving
Calories 189 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 137mg6%
Potassium 80mg2%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 9IU0%
Vitamin C 3mg4%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. Helen

    June 03, 2022 at 5:17 pm

    5 stars
    I’m not vegan but I had no eggs in the house so I tried these muffins. A KEEPER. So fluffy. Make make make!

    Reply
    • krista

      June 03, 2022 at 5:31 pm

      Thank you so much, Helen! 🙂

      Reply

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