Name: Vegan Raspberry Muffins [Oil Free]
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup soy milk; 1 teaspoon lemon juice (or apple cider vinegar); 1/3 cup unsweetened applesauce; 1 lemon (zested); 2 cups oat flour (gluten free if preferred); 1/2 cup unrefined coconut sugar (or brown sugar); 2.5 teaspoon baking powder; 1/2 teaspoon baking soda; 2 cups fresh raspberries; 1 cup icing sugar; 1-2 tbsp lemon juice

JUMP TO RECIPE

Bursting with raspberries in every single bite, these vegan raspberry muffins are a little sweet with a little tart, incredibly moist and crazy delicious!

raspberry muffins on cooling rack with white glaze on top

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!

raspberry muffin cut in half on cooling rack with other muffins

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!

hand holding up a muffin above tray of other muffins.

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.

ingredients to make raspberry muffins on brown deck

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.

mixing bowl with lemon zest and muffin batter inside

Finally, add your fresh raspberries to the bowl and gently fold them in. (photos 7-8)

muffin batter in large mixing bowl with raspberries on top

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)

raspberry muffins in muffin pan before baking and then on cooling rack after baking

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)

bowl of icing sugar and bowl of lemon juice to make glaze and muffins on rack after glazing

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!

raspberry muffins stacked in a brown plate

Storage

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.

muffins on cooling rack with white glaze on top

Substitutions

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.

Expert Tips

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

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.

Buon appetito