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Close up of vegan raspberry muffins on white plate.
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5 from 10 votes

Vegan Raspberry Muffins

These simple vegan raspberry muffins are moist, and sweet, without refined sugar, or added oil. An excellent breakfast, or quick snack!
Prep Time10 minutes
Cook Time25 minutes
Cool10 minutes
Total Time45 minutes
Course: muffins
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12
Calories: 126kcal
Author: Alison Corey

Ingredients

Dry Ingredients

  • 2 cups white whole wheat flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Wet Ingredients

  • ½ cup organic cane sugar or coconut sugar
  • 2 medium bananas mashed
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract or raspberry extract
  • 1 teaspoon lemon zest
  • 1 cup raspberries fresh or frozen

Instructions

  • 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.
  • In a medium bowl, mash two ripe bananas until they are pureed.
  • Add sugar, almond milk, lemon zest, and vanilla extract. Whisk together until combined.
  • Pour the wet ingredients into the bowl with the dry ingredients. Fold together until just combined. Be careful not to overmix.
  • Fold in the raspberries gently until evenly combined.
  • 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.
  • Remove the muffins from the tin immediately, and place on a cooling rack to cool completely.

Video

Notes

Tips for Making Vegan Raspberry Muffins
  • 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.
  • Place the muffins in an airtight container on the countertop.
  • Don't refrigerate or they will dry out.
  • They will keep at room temperature for 3-4 days.
  • To freeze, 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.

Nutrition

Calories: 126kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 169mg | Potassium: 109mg | Fiber: 3g | Sugar: 11g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg