Overflowing with raspberries in every bite, these vegan raspberry muffins strike a perfect balance of sweetness and tartness, boasting incredible moisture, texture and irresistible flavour!
This recipe was originally published in August 2020. It has been updated for content and photos.
These vegan raspberry muffins are dairy-free, egg-free and nut-free, making them school safe.
If you enjoyed my lemon blueberry muffins, you will love these vegan raspberry muffins!
With berries bursting from the seams, there is a ton of flavour to enjoy.
Jump to:
Why you’ll love them
- They’re moist, fluffy, and perfectly textured.
- Low-fat goodness! With no added oil or fats, these muffins boast a leaner profile than your typical treat.
- If you’re avoiding refined sugar, these raspberry muffins offer a delightful alternative with unrefined coconut sugar.
- They’re sweet enough, but not overly sweet, which is exactly how I like my muffin. (Add the optional glaze for extra sweet muffins.)
- Slightly tart – adding a touch of zest that complements the raspberry flavour.
- And they’re SO simple to make!
Ingredients
Here’s everything you’ll need for this fantastic vegan raspberry muffin recipe.
- Soy milk + lemon juice: This makes vegan buttermilk as the acid reacts to the milk and thickens and curdles it, resulting in a fluffier dairy-tasting muffin.
- Applesauce: Unsweetened applesauce is used to help bind the ingredients and replace the need for eggs and oil in this recipe.
- Coconut sugar: To sweeten the muffins using an unrefined sugar option.
- Oat flour: Finely ground oats with a sweet and nutty flavour. It’s rich in fiber, vitamins and minerals, with the added benefit of being gluten-free. (A more wholesome choice compared to all-purpose flour.
- Baking powder + soda: Use active baking powder and soda for maximum lift as they may start to lose effectiveness 6+ months after opening.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Combine the lemon juice and soy milk and set aside to curdle. (photo 1)
Then add the remaining wet ingredients and stir. (photo 2)
Then add the dry ingredients. (photo 3)
Mix until combined. (photo 4)
Fold in the fresh raspberries. (photo 5)
Then divide the mixture between 12 muffin tins and bake. (photo 6)
Allow your vegan raspberry muffins at least 20 minutes to cool in the muffin tray before gently transferring them to a wire rack.
Once cooled, you may glaze them if using the optional glaze.
These muffins are delicious with or without the glaze. For those avoiding refined sugar or seeking a healthier option, skipping the glaze is a great choice. They’re still absolutely incredible either way!
Substitutions + Variations
- For soy free use almond milk (or another non-dairy milk) with similar results. However, soy produces the best results so use it if possible.
- No lemon juice? Use apple cider vinegar with soy milk to make the vegan buttermilk.
- For less tart, skip the lemon zest, although it does give a nice zing.
- No coconut sugar? Use brown sugar, maple sugar, or date sugar.
- Oat flour is a gluten-free flour, however, choose certified gluten-free oat flour if needed. (You can also make your own by grinding gluten-free oats in a blender.)
- No raspberries on hand or want to switch up the fruit? Try this muffin recipe with blueberries, blackberries, or cranberries.
- You can also make these muffins with vegan white chocolate chips, dark chocolate chips, chopped pecans or walnuts, or other fill-ins you enjoy.
Storage
Store your vegan raspberry muffins in a container at room temperature to consume within 2-3 days.
They taste best on days 1-2 but will keep at room temperature for up to 3 days.
For longer storage refrigerate the muffins for up to 1 week. Or freeze them in an airtight container or zip-top bag for up to 3 months. Make sure they’re completely cooled to room temperature before freezing.
Expert Tips
- Weigh your flour using a kitchen scale for the most accurate results! Scooping flour from a bag will compact the flour, and could mean too much flour is being used which could result in a denser muffin.
- Use FRESH + ACTIVE baking powder. Baking powder that has been open in the pantry for 6+ months may lose its effectiveness.
- Let your muffins cool in their pan for at least 20 minutes before transferring to a cooling rack. These muffins are delicate when warm so give them time to cool to prevent breaking them.
- If using the optional glaze, ensure the muffins are completely cooled first and glaze them just before serving. Storing glazed muffins in a sealed container will cause the glaze to melt.
More vegan muffin recipes you’ll love
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup soy milk
- 2 teaspoons lemon juice or apple cider vinegar
- 1 tablespoon lemon zest from approx. 1 large lemon
- ⅓ cup unsweetened applesauce
- 270 grams oat flour approx. 3 cups spooned + leveled
- ½ cup unrefined coconut sugar or brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 cups fresh raspberries
Optional Glaze
- ½ cup icing sugar
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 375℉/190℃ and grab a muffin tray to fit 12 muffins. If you don't have a nonstick pan use paper liners or grease the tins.
- Combine the soy milk and lemon juice in a large bowl and set it aside for 5 minutes to thicken and curdle. (This makes vegan buttermilk.)
- Then add the lemon zest and applesauce to the bowl of curdled milk and mix.
- Next, add the flour, sugar, baking powder and soda. Mix until combined without overmixing. Then gently fold in the raspberries.
- Divide the batter between your 12 muffin cups and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for at least 20 minutes before carefully transferring to a cooling rack. The muffins are delicate, so let them cool before transferring.
- If using the optional glaze, mix the sugar and lemon juice in a small bowl Once the muffins are completely cooled, drizzle them with the glaze and let them sit for a few minutes so the sugar hardens, and enjoy.
Notes
- Weigh your flour using a kitchen scale for the most accurate results! Scooping flour from a bag will compact the flour, and could mean too much flour is being used which could result in a denser muffin.
- Use FRESH + ACTIVE baking powder. Baking powder that has been open in the pantry for 6+ months may lose its effectiveness.
- Let your muffins cool in their pan for at least 20 minutes before transferring to a cooling rack. These muffins are delicate when warm so give them time to cool to prevent breaking them.
- If using the optional glaze, ensure the muffins are completely cooled first and glaze them just before serving. Storing glazed muffins in a sealed container will cause the glaze to melt.
Ginger says
Just wondering if I can use gluten free cup for cup flour instead of oat flour? These look delicious!
Rosa says
Hi Ginger, I haven’t specifically tried that so I can’t say for sure. Let us know if you give it a go. 🙂
Jennifer says
Hi. These look amazing and I can’t wait to make them. I live overseas where unsweetened apple sauce isn’t easy to come by. Any suggestions on a good substitute?
Rosa says
I haven’t tried these without the apple sauce, but I believe the same amount of mashed banana or sweet potato puree would do the trick. Let me know if you give it a try.
Kristi says
These were great, and so easy! Have made them twice now. Recipe is a keeper.
Rosa says
Thrilled to hear that Kristi!
Debbie Lewis says
Love this recipe! It’s my go-to muffin recipe now. A few modifications I made was to use oat milk, which turns out wonderfully and I added a little lemon extract to up that lemony flavor, and lastly subbed the coconut sugar with pure maple syrup. Today I modified to make it with blueberries and I can’t wait to see how they turn out! Thanks for this fabulous recipe!
Rosa says
Thanks for sharing your process with us Debbie. Thrilled you’re enjoying this recipe! 🙂