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+ servings
Raspberry muffins piled in a basket.
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5 from 1 vote

Vegan Raspberry Muffins

These vegan raspberry muffins are sweet, fluffy, and delicious. These whole wheat raspberry muffins are easy to make and perfect for a nutritious breakfast or snack.
Prep Time12 mins
Cook Time33 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 176.1kcal


  • Muffin Pan
  • Paper baking cups


  • 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


  • 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.


  • 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.


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