Satisfy your sweet tooth with this delicious vegan raspberry muffin recipe! In just a few simple steps, you can enjoy these moist and flavorful treats in no time. Try this easy recipe today and let us know what you think!
Are you a fan of moist, delicious muffins that burst with raspberry flavor? What if we told you that you could enjoy these treats guilt-free as a vegan?
Look no further than our perfect vegan raspberry muffin recipe that will satisfy all your cravings. We’ll provide you with a step-by-step guide to creating the perfect muffin, from ingredients to serving suggestions, as well as some tips and tricks to ensure your muffins turn out just right.
Whether you’re a vegan or not, get ready to be blown away by the irresistible taste of these yummy raspberry muffins!
To create the perfect vegan raspberry muffins, you’ll need to use the right ingredients. Here’s what you’ll need:
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Vegetable oil — Use canola oil, melted coconut oil, avocado oil, or olive oil.
- Sugar — Brown sugar (light, dark, or homemade brown sugar) adds extra moisture to these muffins.
- Applesauce — Use unsweetened applesauce for these muffins.
- Plant-Based Milk — Any plant-based milk will work, such as almond milk.
- Ground flaxseed — We’ll use ground flax as an egg replacer, but you can substitute ground chia seeds.
- Cornstarch — Adding cornstarch to flour can improve baked good’s texture.
- Vinegar — Apple cider vinegar works, or substitute white vinegar or lemon juice.
- Flour — I experiment with flours all the time. All-purpose flour creates light muffins. Use gluten-free baking flour blend to make gluten-free raspberry muffins. Use half whole wheat flour or use 100% Whole Wheat Pastry Flour to make healthy raspberry muffins.
- Berries — Use fresh or frozen raspberries.
All of these ingredients are readily available in most grocery stores, and they’re all vegan-friendly. With the right ingredients and this recipe, you’ll be on your way to creating the perfect vegan raspberry muffins!
Feeling adventurous? Try adding some unconventional ingredients like a teaspoon of matcha powder or pumpkin pie spice. Remember to always use vegan substitutes for traditional baking ingredients like eggs and milk.
How to Make Vegan Raspberry Muffins
- Stir together the wet ingredients from the oil to the vinegar.
- Stir together the flour, baking powder, and salt.
- Combine the flour and applesauce mixtures, stirring until most flour lumps are gone.
- Add the raspberries to the batter and gently stir to combine.
- Spoon the batter into prepared muffin tins and bake.
- Allow baked muffins to cool slightly.
- Serve them as is, or add optional vanilla icing drizzles.
Elevate your vegan raspberry muffins to the next level with these tips:
- Make vegan lemon raspberry muffins by adding a teaspoon of lemon zest to the batter.
- Substitute half whole wheat flour to make these muffins healthier.
- Want to make vegan chocolate raspberry muffins? Add ½ cup of chocolate chips to the batter.
- How about vegan banana raspberry muffins? Substitute mashed banana for the applesauce, and enjoy!
- Finally, create a crunchy topping by sprinkling a small amount of coarse sugar on top before baking.
Why This Recipe is a Winner
- MOIST — Adding applesauce to the batter makes these muffins soft and moist.
- COLORFUL — Lots of raspberries in the batter make each bite so colorful and delicious!
- EASY — Made with only a few ingredients, these muffins are easy to make!
Store muffins in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.
To complement the deliciousness of these vegan raspberry muffins, you can serve them up with a dollop of coconut whipped cream or a drizzle of vegan cream cheese frosting.
Get really adventurous and add some vegan raspberry frosting on top!
Alternatively, you can crumble up the baked muffins and use them as a base for a berry trifle or vegan vanilla parfait. These muffins also make for a great on-the-go breakfast or snack.
More Vegan Muffins
To expand your vegan muffin options beyond raspberry, there are many delicious recipes to try. For a classic flavor, try making classic vegan blueberry muffins or these vegan cinnamon muffins with a streusel topping. You can also experiment with unique flavors like vegan pumpkin chocolate chip muffins.
Here are more delicious muffin recipes to try:
In summary, creating perfect vegan raspberry muffins is easier than you might think. With the right ingredients and a few helpful tips, you can impress everyone with this moist and delicious treat.
Remember to experiment with different serving suggestions and try out more vegan muffin recipes to expand your culinary horizons.
As you share your freshly baked muffins with your friends and family, let them know that vegan treats can be just as scrumptious as their non-vegan counterparts.
Go ahead, give it a try, and indulge in the sweet taste of success. After all, as Oscar Wilde once said, “I can resist everything except temptation.”
Vegan Raspberry Muffins
- ¼ cup vegetable oil
- ½ cup brown sugar
- ½ cup applesauce , unsweetened
- 1 cup almond milk , unsweetened
- 1 tablespoon ground flaxseed
- 1 tablespoon cornstarch
- 2 teaspoons apple cider vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups raspberries (fresh or frozen)
- optional vanilla glaze (see notes)
- Preheat oven to 350°F/175°C. Line a standard muffin pan with papers or spray compartments with a light coating of vegetable cooking spray.
- In a medium bowl, stir together the oil, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar.
- In a large bowl, combine the flour, baking powder, and salt. Stir to combine. Stir together the flour and oil mixtures until most flour lumps are gone.
- Add the raspberries to the batter and gently stir to combine.
- Spoon the batter into prepared muffin tins. Bake 20–22 minutes until the tops are golden brown and a toothpick inserted in the middle comes out clean.
- When done, remove from the oven and allow to cool slightly before serving warm. Serve them as is or add optional vanilla icing. See note below.
- Muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.
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Vanilla GlazeCombine 1/2 cup powdered sugar with 1–2 tablespoons vegan vanilla creamer (like Silk creamer, etc). Stir these together until you achieve a spreadable consistency. Drizzle over muffins after they’ve cooled.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.