This vegan raspberry muffins recipe will show you how to bake delicious muffins with raspberries in 30 mins. They’re so tasty & perfect for meal prepping your vegan breakfasts for grab & go during the week!
I actually use this vegan muffin recipe to make berry muffins at my vegan cafe called SaVeg Cafe in Calgary, Canada! I’ve been keeping this amazing muffin recipe a secret for a while now but excited to share with you how to make the best vegan muffins with raspberries!
Recipe for Vegan Raspberry Muffins
To make the best vegan raspberry muffins, use oat flour or mix rolled oats in a food processor, and mix it with regular flour, baking powder, baking soda, and salt (dry ingredients). In a separate bowl, mix together brown sugar, apple sauce, oil, vanilla and non-dairy milk! Next, add your dry ingredients mixture into your wet ingredients and mix to create your muffin mixture.
Then, add your raspberries! You can add any berries, as well as use frozen or fresh raspberries! I actually add frozen raspberries into the muffin mixture! Grease your muffin trays or use muffin liners, scoop your vegan raspberry muffin mixture into the muffin tray and optionally, you can choose to top each muffin mixture with additional raspberries and a sprinkle of rolled oats or pumpkin seeds!
I’ll leave exact measurements & baking instructions down below in the recipe card 😊
Related Recipe: Carrot Cake Overnight Oats
Ingredients
- Raspberries
- Oats or Oat Flour
- Flour
- Baking Powder
- Baking Soda
- Salt
- Brown Sugar
- Apple Sauce
- Vanilla
- Non-dairy milk
- Oil
These raspberry muffins are vegan, soy-free and nut-free!
How To Make Raspberry Muffins (Vegan)
1. Start making your vegan raspberry muffins by preheating the oven to 400 ℉.
2. If you plan to use oat flour, skip this step. To make oat flour, blend 1 cup of rolled oats in a food processor to make oat flour! Just make sure your food processor is dry.
3. Next, mix together the dry ingredients (except brown sugar) in a large mixing bowl: oat flour, all-purpose flour, baking powder, baking soda, and salt. Whisk well.
4. Then, in a separate smaller mixing bowl, mix together the brown sugar and the wet ingredients: apple sauce, vanilla extract, non-dairy milk and oil.
5. Afterwards, pour the wet ingredients into the dry ingredients. Mix well until the consistency becomes smooth. Add in the raspberries (frozen or fresh), leaving a few for optional topping and mix well.
6. Grease a muffin tray using oil or vegan butter (or cooking spray if you have one); or line the muffin tray with muffin liners.
7. Spoon the batter evenly onto your muffin tray. Top each batter with the leftover raspberries before placing it into the preheated oven. Allow it to bake at 400 degrees F for 30-35 minutes or until a fork comes out clean.
8. Let it cool for at least 15 minutes or longer before taking the muffins out of the tray.
9. Enjoy your vegan raspberry muffins right away or later! Keep them in a tightly sealed container (or wrap them in saran wrap) in room temperature for up to 1-2 days or freeze them to enjoy later or for meal prep.
Vegan Raspberry Muffins
Equipment
- 1 Muffin Baking Tray
- 1 Large Mixing Bowl
- 1 Medium Mixing bowl
- 1 Food Processor or blender (if making oat flour from rolled oats)
Ingredients
- 1.5 cups Raspberries frozen or fresh
- 3/4 cup Oat Flour or 1 cup rolled oats
- 1.5 cups All-purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Brown Sugar
- 1/4 cup Apple Sauce
- 1 tsp Vanilla Extract
- 1.25 cup Non-dairy milk
- 1/4 cup Oil use neutral-tasting vegetable oil
Instructions
- If you plan to use oat flour, skip this step. To make oat flour, blend 1 cup of rolled oats in a food processor to make oat flour! Just make sure your food processor is dry.
- Next, mix together the dry ingredients (except brown sugar) in a large mixing bowl: oat flour, all-purpose flour, baking powder, baking soda, and salt. Whisk well.
- Then, in a separate smaller mixing bowl, mix together the brown sugar and the wet ingredients: apple sauce, vanilla extract, non-dairy milk and oil.
- Afterwards, pour the wet ingredients into the dry ingredients. Mix well until the consistency becomes smooth. Add in the raspberries (frozen or fresh), leaving a few for optional topping and mix well.
- Grease a muffin tray using oil or vegan butter (or cooking spray if you have one); or line the muffin tray with muffin liners.
- Spoon the batter evenly onto your muffin tray. Top each batter with the leftover raspberries before placing it into the preheated oven. Allow it to bake at 400 degrees F for 30-35 minutes or until a fork comes out clean.
- Let it cool for at least 15 minutes or longer before taking the muffins out of the tray.
- Enjoy your vegan raspberry muffins right away or later! Keep them in a tightly sealed container (or wrap them in saran wrap) in room temperature for up to 1-2 days or freeze them to enjoy later or for meal prep.
Nutrition
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