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    Home » Recipes » Desserts

    Vegan Raspberry Muffins [Oil Free]

    Published: Aug 8, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Vegan Raspberry Muffins PIN

    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)

    bowl of curdled soy milk

    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

    1. 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.
    2. 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.
    3. Use a non stick muffin pan, OR use liners or grease or spray the tins if you don’t have a non stick option.
    4. 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.

    Buon appetito

    Rosa

    📖 Recipe

    vegan raspberry muffins with white glaze on cooling rack

    Vegan Raspberry Muffins [Oil Free]

    Bursting with raspberries in every single bite, these vegan raspberry muffins are a little sweet with a little tart, incredibly moist and crazy delicious!
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 12 Muffins
    Calories: 126kcal
    Author: Rosa

    Equipment

    Empty 12 muffin pan on white background.
    Muffin Pan

    Ingredients

    • 1 cup soy milk
    • 1 teaspoon lemon juice or apple cider vinegar
    • ⅓ cup unsweetened applesauce
    • 1 lemon zested
    • 2 cups oat flour gluten free if preferred
    • ½ cup unrefined coconut sugar or brown sugar
    • 2.5 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 cups fresh raspberries

    Optional Glaze

    • 1 cup icing sugar
    • 1-2 tablespoon lemon juice
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    Instructions

    • 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.

    Notes

    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.
    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.
    For less tart, skip the lemon zest, although it does give a nice zing.
    Muffins keep in a sealed container at room temperature for 2-3 days, refrigerated for up to 1 week or frozen for up to 2 months.
    Inspired by my Lemon Blueberry Muffins.

    Nutrition

    Calories: 126kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Sodium: 159mg | Potassium: 147mg | Fiber: 3g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    300 shares

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    Comments

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    1. Jennifer

      April 14, 2022 at 11:49 am

      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?

      Reply
      • Rosa

        April 16, 2022 at 8:36 am

        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.

        Reply
    2. Kristi

      March 04, 2022 at 11:13 pm

      5 stars
      These were great, and so easy! Have made them twice now. Recipe is a keeper.

      Reply
      • Rosa

        March 05, 2022 at 8:50 am

        Thrilled to hear that Kristi!

        Reply
    3. Debbie Lewis

      July 02, 2021 at 3:33 pm

      5 stars
      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!

      Reply
      • Rosa

        July 03, 2021 at 9:08 am

        Thanks for sharing your process with us Debbie. Thrilled you’re enjoying this recipe! 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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