Bursting with raspberries in every single bite, these vegan raspberry muffins are a little sweet with a little tart, incredibly moist and crazy delicious!
If you love my lemon blueberry muffins, you’re going to love these vegan raspberry muffins too!
Just look at all those raspberry bursts of deliciousness!
What makes these so great?
- They’re moist and fluffy, and perfectly textured.
- Low in fat! That’s right, no oil here makes these muffins lower in fat than your average muffin.
- If you’re avoiding refined sugar, these raspberry muffins are a great option using unrefined coconut sugar.
- They’re sweet enough, without being overly sweet, which is just how I like my muffin. (But feel free to add the optional glaze if you like extra sweet muffins!)
- Slightly tart – just enough to give them a little zing, without overpowering the raspberry flavour.
- And they’re SO simple to make!
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, here’s what you’ll need.
Combine the lemon juice and soy milk in a small bowl and set aside to let it curdle. It will thicken and small chunks will form. This is your vegan buttermilk that will make your raspberry muffins extra fluffy. (photos 1-2)
Meanwhile, zest your lemon into a large mixing bowl. (photo 3)
Then add the apple sauce and vegan buttermilk to the same bowl and mix well. (photo 4)
Now add the dry ingredients and mix until combined, without over mixing. (photos 5-6)
NOTE: Never over mix muffin batter. Some lumps are perfectly fine and you’ll have fluffier muffins that way.
Finally, add your fresh raspberries to the bowl and gently fold them in. (photos 7-8)
Divide your vegan raspberry muffin mixture among your 12 muffin tins and bake for 20-22 minutes, until a toothpick inserted in the middle, comes out clean. (photo 9)
Let them cool at least 20 minutes before gently transferring them to a cooling rack to continue cooling. (photo 10)
OPTIONAL: Mix the icing sugar and lemon juice in a small bowl to make your glaze, and then glaze some or all of your vegan raspberry muffins. (photos 11-12)
These incredibly moist and delicious vegan raspberry muffins taste great with or without the glaze.
So if you’re avoiding refined sugar, or just want a healthier muffin, skip the glaze. I promise, they’re still incredible!
Store your vegan raspberry muffins in an air tight container at room temperature if you’ll be consuming them within a few days.
They taste best on days 1-2 but they’ll keep at room temperature for up to 3 days.
Store in the refrigerator to keep them up to 1 week or you may freeze them in an air tight container or zip top bag for up to 2 months. Make sure they’re completely cooled to room temperature before freezing.
These vegan raspberry muffins are already dairy free and egg free. Plus, they’re nut free, making them school safe. For other substitutions, see below.
- For soy free, you may sub the soy milk with almond milk and still make vegan buttermilk. Although soy gives the best results, almond milk will work too.
- If you don’t have lemon juice, you may use apple cider vinegar with the soy milk to make vegan buttermilk.
- For less tart, skip the lemon zest, although it does give a nice zing.
- If you don’t have unrefined coconut sugar, you may use brown sugar or date sugar instead.
- Oat flour makes these gluten free, but if you’re avoiding gluten, make sure to use certified gluten free oat flour, or make your own by blending gluten free oats in your blender.
- Do NOT over mix your batter. Over mixing may cause a gummy texture, so just mix until combined, and a few lumps are perfectly okay.
- Make sure to let your muffins cool in the muffin pan for at least 20 minutes before transferring to a cooling rack. These muffins are a little delicate when warm and you don’t want to break them, so give them time to cool before fussing with them.
- Use a non stick muffin pan, OR use liners or grease or spray the tins if you don’t have a non stick option.
- If using the optional glaze, make sure the muffins are completely cooled to room temperature before glazing.
More vegan muffin recipes you’ll love
- Healthy Banana Pumpkin Muffins
- Vegan Zucchini Muffins
- Spinach Banana Muffins
- Healthy Banana Carrot Muffins
- Mini Quinoa Sweet Potato Muffins
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 cup icing sugar
- 1-2 tablespoon lemon juice
- Preheat the oven to 375 degrees F and grab a nonstick muffin pan to fit 12 muffins. If you don't have non stick, use muffin liners or grease or spray the muffin tins.
- In a small bowl, add the soy milk and the lemon juice and set aside for 5 minutes to let it curdle.
- Meanwhile, zest your lemon into a large mixing bowl, and then add the apple sauce and the now curdled milk and mix well.
- To the same bowl, add all the dry ingredients, and mix until combined, without over mixing. Then gently fold in the raspberries.
- Divide among 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 make sure to let them cool before transferring. Enjoy straight away, or proceed with the optional glaze.
- If you're using the optional glaze, mix the sugar and lemon juice in a bowl, starting with 1 tablespoon of lemon juice, adding more, if needed. Don't add too much or the glaze will get too thin. Once the muffins are completely cooled, drizzle as many as you'd like with the glaze and let them sit a few minutes to harden and enjoy.