Vegan Raspberry Muffins

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These simple vegan raspberry muffins are moist, and sweet, without refined sugar, or added oil. An excellent breakfast, or quick snack!

Close up of vegan Raspberry muffins on white plate.

It’s berry season! Fresh strawberries, blackberries, blueberries, and who can forget luscious plump raspberries!

My husband brought home a large container of raspberries from the store. While I love fresh raspberries fresh they go bad quickly. So my kids and I decided to make some raspberry muffins before the raspberries turned.

I used my favorite vegan muffin recipe as a basis for this recipe. If you enjoy this vegan raspberry muffin recipe, you must try my blackberry muffins. I also have some other delicious summer-inspired recipes like zucchini muffins and vegan chocolate muffins for something a bit more decadent.

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💗 Why You’ll Love This Recipe
🥣 Ingredients and Notes
📋 Instructions
❓ Recipe FAQS
👩🏻‍🍳 How to Serve
❄️ How to Store and Keep
💭 Expert Tips
😋 More Vegan Muffin Recipes!
Vegan Raspberry Muffins

💗 Why You’ll Love This Recipe

Vegan
Refined Sugar-Free
No Oil
High in Fiber
Tart Raspberry Flavor
Easy to Make
Light and Fluffy

🥣 Ingredients and Notes

White Whole Wheat Flour: Whole wheat flour is higher in fiber than all-purpose flour, but it also can create a denser muffin. Using white whole wheat flour gives you the benefit of higher fiber without creating the density of whole wheat flour.

Baking Powder, Baking Soda, and Salt: These power three are essential for leavening the muffins.

Organic Cane Sugar: I use organic cane sugar rather than coconut sugar because coconut sugar turns the muffins a darker shade of brown. You could, however, use coconut sugar, maple syrup, or agave.

Bananas: Mashed bananas serve as a substitute for oil in this recipe. It does give the muffins a hint of banana flavor, but it also adds natural sweetness. Use ripe brown bananas for best results. You could also use unsweetened applesauce if you don’t have bananas.

Dairy-Free Milk: For added moisture. You can use any dairy-free milk of your choice. I usually use unsweetened almond milk.

Vanilla Extract: Helps to bring out the flavor of the raspberries. You could also use raspberry extract if you have it.

Fresh or Frozen Raspberries: Depending on the season use fresh or frozen raspberries. Both will work well in this recipe.

📋 Instructions

Step 1: Preheat the oven to 350 F. In a large bowl, whisk together the dry ingredients including the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 2: In a medium bowl, mash two ripe bananas until they are pureed.

Step 3: Add in the sugar, almond milk, and vanilla extract. Whisk together until combined.

Almond milk and bananas folded together in bowl.

Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Fold together until just combined. Be careful not to overmix.

Adding wet ingredients to dry ingredients.

Step 5: Fold in the raspberries gently until evenly combined.

Step 6: Line your muffin pan with muffin liners or spray with cooking spray. Fill each cup ⅔ of the way full. Bake for 25-30 minutes or until a toothpick comes out of the center clean.

Filling muffin tin with raspberry muffin batter.

Step 7: Remove the muffins from the tin immediately, and place them on a cooling rack to cool completely.

❓ Recipe FAQS

How do I make these muffins gluten-free?

If you’d like to make these muffins gluten-free, I suggest using a 1:1 gluten-free flour blend like the one made by Bob’s Red Mill.

Are muffins vegan or vegetarian?

Regular muffins are not vegan, although they are generally vegetarian-friendly. Muffins are made with eggs and regular milk. Vegans do not eat any animal products, so this means that the muffin at your local bakery unless labeled as vegan, is not.

Are vegan muffins healthy?

Most muffins are not healthy. They contain refined flour that turns to sugar in the body, as refined sugar and fat from vegetable oil or butter making muffins more of a dessert than a healthy breakfast. However, these vegan raspberry muffins are made with white whole wheat flour which increases the fiber, reduced sugar which decreases the amount of sugar in each muffin, and no oil or butter which reduces the fat. One raspberry muffin is 126 calories, with 1 gram of fat, 3 grams of fiber, and 3 grams of protein, making them a healthy alternative to regular muffins.

👩🏻‍🍳 How to Serve

Muffins are delicious served warm. You can break them open and slather some strawberry chia jam on top or for a bright and refreshing spread try, vegan lemon curd. Or simply add vegan butter. These can be served as a quick grab-and-go breakfast or a hearty mid-day snack.

❄️ How to Store and Keep

Place the muffins in an airtight container on the countertop. I don’t recommend placing them in the refrigerator or they will become dry. They will keep at room temperature for 3-4 days.

You can also freeze these muffins if you choose. Wrap each muffin in plastic wrap, then place it in a freezer-safe and airtight bag. Freeze for up to 1 month. When ready to eat, place on the countertop at room temperature to defrost.

💭 Expert Tips

Don’t overmix the batter or the muffins will become dense.
You can mash the raspberries before adding them to the batter for a swirl effect and to ensure that all the raspberry flavor is evenly distributed.
Baking time will vary depending on the oven you own and your altitude. Watch your muffins around the 20-minute mark to check for doneness.

😋 More Vegan Muffin Recipes!

If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!