Who doesn't love a muffin to wake up to? These yummy Vegan Raspberry Muffins are the perfect cake-for-breakfast treat (or anytime treat really!) A simple vanilla scented batter combines with juicy, fragrant raspberries. What more could you want from a muffin?
These muffins are perfect for making pretty much any time of year. They're full of juicy raspberries and gently fragrant with vanilla. The basic batter is the same as my favourite Simple Vegan Lemon Blueberry Muffins, it's very forgiving. I've added chocolate to these, both white and dark chocolate and it turns out so yummy.
If you're totally into the raspberry theme, (I know I am) and want to make something else baked with raspberries, why not try these Raspberry White Chocolate Cookies or Raspberry and White Chocolate Blondies.
- Juicy Raspberries You can use frozen or fresh raspberries in this yummy vegan muffin recipe, making it perfect for all-year-round muffin making! I have a lovely raspberry patch that just keeps giving, so I freeze what I can't eat on the spot and use those for baking treats just like these!
- Linseed 'Egg' these light and fluffy muffins are held together with a simple linseed (aka flaxseed) egg replacement. I find this the simplest wholefood egg replacer (and the cheapest!). All you do is use ground linseed mixed with water and use that in place of eggs.(if you want the full low-down on the best egg replacments for different recipes, head over to our handy guide! Vegan Egg: The Best Plant Based Egg Substitutes)
- Lots of vanilla extract I like to buy a good quality vanilla paste or extract. Don't bother with the artificial flavoured ones. The flavour really comes through in these muffins, so it needs to be delicious!
For the full recipe and detailed instructions please head to the recipe card below. These little tips are here to help you visualize how to go about making this Vegan Raspberry Muffin recipe!
- Make up the linseed 'egg' by mixing 2 tablespoons of linseed with 6 of water. It takes 5-10 minutes to activate and be ready to use. In the meantime, get on with everything else!
2. Add flour, sugar, vegetable oil, baking powder along with the vanilla.
3. Add the linseed egg to the bowl then add the plant milk bit by bit and mix up the muffin batter. Don't overmix.
4. Gently fold the raspberries into the muffin batter. If you want to add in chocolate chips, add them here too.
5. Measure out the muffin batter into muffin cases.
Add an extra raspberry on top of the vegan muffins if you like! Then all you need to do is bake for around 15-20 minutes (until risen and golden, and a skewer comes out clean)
🍓Substitutions and Variations
The basic vegan muffin batter recipe for these raspberry muffins is very easy and can be used with loads of other flavour variations:
- Strawberries, blueberries or any other berry.
- Chocolate Chips, whether white or dark chocolate are both delicious.
- Nuts or Seeds- up to 50g of chopped nuts can be added.
- Gluten Free- use your favourite gluten free flour. This recipe might need a little extra moisture if using GF flour.
You can keep up to 2 days in a cool place, up to a week in the fridge or freeze for up to 3 months.
Absolutely! Strawberries, blueberries or any other berry will be delicious in these. You could even mix them up.
Add up to 50g (half a cup) of chocolate chips. You could choose any type you like best.
Yes, just beware they might be a little more crumbly.
The muffin mixture needs to be only just stirred together, if you overstir it, the muffins will come out tough.
Make sure your oven is the correct temperature. You might need to cook the muffins a little longer to be sure they are totally cooked through. They are ready when a skewer or long toothpick comes out clean.
If you like this muffin recipe, you might like these too!
- Chocolate Vegan Zucchini Muffins
- Easy Vegan Savoury Spinach Muffins
- Raspberry, White Chocolate and Pecan Vegan Blondies
- Vegan Apple & Blackberry Cake
- Simple Vegan Lemon Blueberry Muffins
Vegan Raspberry Muffins
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 1 cup (1 cups) fresh or frozen raspberries
- 100 ml (0.42 cups) vegetable oil (sunflower or rapeseed work well)
- 250 g (1¼ cups) sugar
- 2 tablespoon milled linseed/flaxseed (mixed with 6 tablespoon water)
- 400 g (3 cups) plain (all purpose) flour (can also use spelt or wholemeal flour)
- 2 teaspoon baking powder
- 2 teaspoon (½ cup) vanilla
- 250 ml (1 ⅛ cups) vegan milk
- Preheat oven to 180°C / 350°F / Gas Mark 4, and place muffin cases in the muffin tin.
- Mix the sugar and oil together. Then add the milled linseed mixed with water. Add the vanilla and Combine well.100 ml vegetable oil, 250 g sugar, 2 tablespoon milled linseed/flaxseed, 2 teaspoon vanilla
- In a separate bowl, sift the flour, and baking powder.400 g plain (all purpose) flour, 2 teaspoon baking powder
- Bit by bit, add the vegan milk, and the flour mix, into the sugar, oil and linseed. Mixing as you go.250 ml vegan milk
- Add the raspberries1 cup fresh or frozen raspberries
- Bake for 20 mins or until a skewer comes out clean.
- Leave the muffins to cool for around 20 minutes in the tins, then transfer to a cooling rack.
- Keep the muffins in the fridge if they won’t be eaten within a couple of days.