These vegan raspberry muffins are sweet, fluffy, and loaded with fresh raspberry flavor. These refined sugar-free, whole wheat raspberry muffins are easy to make and freeze well. They’re perfect for a nutritious, make-ahead breakfast or snack.
Main ingredients and substitutions
Fresh raspberries work best in this recipe but alternatively you can use frozen raspberries. If using frozen, don’t thaw the berries before adding them to the muffin batter.

I like to use whole wheat flour in these muffins but you can substitute all purpose flour if you prefer.
These muffins are sweetened with maple syrup. You can substitute other liquid sweeteners such as agave.
Melted coconut oil gives these muffins a satisfying texture. You can substitute other liquid oils such as olive oil or avocado oil if you prefer. To melt the coconut oil, microwave it on high power for 20 seconds. Alternatively you can heat it in a pot on the stovetop on low heat for a minute or two until melted.
Vanilla extract complements the flavor of the fresh raspberries in this recipe. Be sure to use pure vanilla extract as opposed to artificial vanilla flavor if possible.
I used unsweetened almond milk in these whole wheat raspberry muffins but any type of unsweetened plant milk will work.
How to make vegan raspberry muffins
Start by preheating the oven to 350 degrees Fahrenheit. Add the whole wheat flour, baking powder, and salt to a large mixing bowl, then mix well.
Add the plant milk, maple syrup, and vanilla extract, then mix well. Next you’ll add the melted coconut oil and immediately mix again (if you wait too long to mix after adding the coconut oil then it might solidify which makes it harder to incorporate into the muffin batter).
Next you’ll gently stir in the raspberries.
Divide the batter evenly into a twelve cup muffin pan lined with paper baking cups.
Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the middle of a muffin comes out looking clean with no batter sticking to it.
Let the muffins cool off for at least 30 before removing from the pan and serving.
Storage and freezing
Store these muffins in an airtight container in the fridge for up to three days or freeze them for up to three months.
More vegan muffin recipes to try
- These nutrient-dense vegan spelt flour muffins are a tasty make-ahead breakfast or snack.
- These kale muffins are subtly sweet and delicious.
Vegan Raspberry Muffins Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 2 1/2 cups whole wheat flour
- pinch of salt
- 2 teaspoons baking powder
- 1 1/2 cups unsweetened plant milk
- 1/2 cup maple syrup or agave
- 2 teaspoons pure vanilla extract
- 1/4 cup melted coconut oil
- 2 cups fresh raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 2 1/2 cups whole wheat flour, a pinch of salt, and 2 teaspoons baking powder to a large mixing bowl, then mix well.
- Add 1 1/2 cups unsweetened plant milk, 1/2 cup maple syrup or agave, and 2 teaspoons pure vanilla extract, then mix well.
- Add 1/4 cup melted coconut oil and immediately mix well (if you wait too long to mix once you’ve added the coconut oil it can solidify which makes it harder to incorporate).
- Add 2 cups fresh raspberries, then gently mix.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the middle of a muffin comes out looking clean with no batter sticking to it.
- Let the muffins cool off for at least 30 minutes before removing from the pan and serving.
Notes
- Store these muffins in an airtight container in the fridge for up to three days or in the freezer for up to three months.
Nutrition
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- These vegan whole wheat flour pancakes are fluffy and delicious.