Vegan Raspberry Muffins are easy to make, light and fluffy. They are made with just 7 super simple ingredients!
This post contains affiliate links. Please read our Privacy Policy HERE.
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 this recipe
- unsweetened applesauce
- unsweetened almond milk
- olive oil
- pure maple syrup
- white whole wheat flour
- baking soda
- chopped fresh raspberries
A complete list of ingredients, amounts and instructions is located on the recipe card below.
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.
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!
After you make these muffins, try out some of these awesome vegan recipes!
- 1 Minute Vegan Mug Cookie
- Vegan Stuffed Pepper Casserole
- Vegan Creamy Mushroom Pasta
- 5 Ingredient Vegan Banana Bread
- Vegan Double Chocolate Chip Cookies
- Vegan Tofu Summer Rolls
DID YOU TRY THIS RECIPE? LET ME KNOW BELOW WITH A COMMENT AND RATING! 🙂
YOUR 5 STAR RATINGS AND WONDERFUL COMMENTS REALLY SUPPORT MY BUSINESS AND HELP OTHER READERS AS WELL.
I CAN’T WAIT TO SEE YOUR RE-CREATIONS ON IG!
DON’T FORGET TO TAG ME ON INSTAGRAM SO I CAN REPOST YOU ON MY STORY!
Vegan Raspberry Muffins
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!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Helen
I’m not vegan but I had no eggs in the house so I tried these muffins. A KEEPER. So fluffy. Make make make!
Thank you so much, Helen! 🙂