These yummy Vegan Raspberry Muffins are the perfect way to start the day for breakfast, or as a delicious snack at any time. A simple vanilla-scented batter combines with juicy, fragrant raspberries for the perfect mouthful. What more could you want from a muffin?
These muffins are perfect for making pretty much any time of year. They're full of sweet 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. (see the variations section below for lots of other ideas)
- Juicy Raspberries You can use either frozen raspberries 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 flaxseed 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 my 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!
- All Purpose Flour/ Plain Flour: You can choose to use all purpose or whole wheat flour, or even your favourite gluten free flour.
- Neutral Vegetable Oil: I tend to use sunflower oil, but you can choose to use any non-strong tasting oil. Coconut oil also works, but needs to be pre-melted.
- Baking Powder: for lift and fluffiness!
- White or Soft Brown Sugar: Either work. If you're in the USA, be sure to choose an vegan organic cane sugar as some are refined using animal bone char (ewww). Most other countries sugar is OK for vegans.
- Plant Milk: I prefer oat milk or soy milk in these muffins, but almond milk and other plant milks also work well.
For the full recipe and quantities please head to the recipe card below. These step-by-step instructions are here to help you visualize how to go about making this delicious 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 into a large mixing bowl.
3. Add the linseed egg to the large 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 in a muffin pan.
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 brown, 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, blackberries or any other berry!
- Chocolate Chips, whether vegan white chocolate chips or dark chocolate are both delicious.
- Nuts or Seeds- up to 50g of chopped nuts can be added.
- Gluten-Free Raspberry Muffins- use your favourite gluten-free flour. This recipe might need a little extra plant milk if using GF flour. You can also use spelt flour or oat flour to replace the regular all purpose flour.
- Lemon Raspberry Muffins- Make these into Vegan Lemon Raspberry Muffins by adding the zest of a lemon and some lemon juice to the batter.
- Coconut oil- replace the oil with melted coconut oil.
- Coconut sugar- reduce the cane sugar content by using coconut sugar or maple syrup as the sweetener.
- Crumble Topping: Add a crunchy crumble topping by scrunching some flour, sugar and vegan butter together and sprinkle on top before baking.
To successfully make these sweet muffins, apart from the simple ingredients, you will need a large mixing bowl and a 12 hole muffin tin. I also like to use paper liners for the tin, however if you're clever you can use parchment paper that has been fashioned into muffin liners.
These vegan raspberry muffins will last 2-3 days in an airtight container. You can also freeze these muffins for up to 3 months. (and have them on hand for a quick breakfast treat) - just pop them in the microwave to warm through before eating.
One of my favorite top tips for making these vegan muffins is to use a cookie or ice-cream scoop when portioning out the muffin batter. It's faster and less messy than using two spoons.
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 over stir it, the muffins will come out tough.
Make sure your oven is at 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 vegan muffin recipes too!
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.