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:
- Vanilla Scented
- Easy to make
- Full of raspberries
- And very very yummy!
- 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 our 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. Measure out all the other batter ingredients and mix together.
Now gently add in the raspberries and plonk the mixture into muffin cases and bake!
Then all you need to do is bake for around 15-20 minutes (until risen and golden, and a skewer comes out clean)
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.
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.
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
We hope you love this recipe as much as we love to make (and eat!) it!
If you like it, please be sure to leave us a rating and send it to all your friends!
Love & Muffins
Louise & Vanessa
Vegan Raspberry Muffins
- 1 cup fresh or frozen raspberries
- 100 ml vegetable oil (sunflower or rapeseed work well)
- 250 g sugar
- 2 tablespoon milled linseed/flaxseed (mixed with 6 tablespoon water)
- 400 g plain (all purpose) flour (can also use spelt or wholemeal flour)
- 4 teaspoon baking powder
- 2 teaspoon vanilla
- 300 ml vegan milk
- 100 g vegan chocolate chips (plus extra to sprinkle on top)
- 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. Combine well.
- In a separate bowl, sift the flour, and baking powder.
- Bit by bit, add the vegan milk, and the flour mix, into the sugar, oil and linseed. Mixing as you go.
- Add the 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.