Vegan Raspberry Muffins

These vegan raspberry muffins are sweet, fluffy, and loaded with fresh raspberry flavor. These refined sugar-free muffins are easy to make and freeze well. They’re perfect for a nutritious, make-ahead breakfast or snack. If you’ve got an abundance of fresh raspberries then this recipe is a delicious way to use some of them.

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 muffins but any type of unsweetened plant milk will work.

A basket full of raspberry muffins.

How to make them

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).

Vegan muffin batter in a large glass mixing bowl.

Next you’ll gently stir in the raspberries.

Raspberry muffin batter in a glass mixing bowl.

Divide the batter evenly into a twelve cup muffin pan lined with paper baking cups.

Raw muffins in a metal pan.

Bake the muffins 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.

Freshly baked raspberry muffins in a metal pan.

Let the muffins cool off for at least 30 before removing from the pan and serving.

Raspberry muffins piled in a basket.

Storage and freezing

Store these vegan raspberry muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.

More vegan muffin recipes to try

Vegan Raspberry Muffins

These vegan raspberry muffins are sweet, fluffy, and delicious. They're easy to make and perfect for a nutritious breakfast or snack.
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 33 minutes
Total Time 45 minutes
Servings 12
Calories 176.1kcal

Equipment

  • Muffin Pan
  • Paper baking cups

Ingredients

  • 2 1/2 cups whole wheat flour
  • 2 cups fresh raspberries
  • 1 1/2 cups unsweetened plant milk
  • 1/2 cup maple syrup or agave
  • 1/4 cup coconut oil (melted)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • Pinch of salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the whole wheat flour, salt, and baking powder to a large mixing bowl, then mix well.
  • Add the unsweetened plant milk, maple syrup, and vanilla extract, then mix well.
  • Add the 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 the 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 vegan raspberry muffins in an airtight container in the fridge for up to three days or in the freezer for up to six months.

Nutrition

Serving: 1Muffin | Calories: 176.1kcal | Carbohydrates: 29.8g | Protein: 3.7g | Fat: 5.6g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Sodium: 113.3mg | Potassium: 152.3mg | Fiber: 4.1g | Sugar: 9.1g | Vitamin A: 8.8IU | Vitamin C: 5.2mg | Calcium: 104.9mg | Iron: 1.1mg