These vegan raspberry muffins are wonderfully fluffy, fruity and moist! They are made with simple ingredients you most likely store in your pantry!
I love making these raspberry muffins for smoko (morning tea) or for when I have friends coming over for afternoon tea. They’re such a crowd-pleaser!
You can make these muffins gluten-free too (the ones in the pictures are gluten-free), and you can adapt the amount of sugar in this recipe. I like mine low-sugar and maple-sweetened, but feel free to add more or to use processed sugar (I’ll give you some options).
Ingredients
- plain flour
- baking powder & bicarb soda
- salt
- maple syrup (or sugar)
- plant milk
- oil
- raspberries
Flour: You can use self-raising flour too and leave out the baking powder. I normally use Kamut or wholemeal spelt flour and it works with both. So, I reckon regular, wheat flour’s fine as well. (For gluten-free, see “substitutions”.)
Sugar: I prefer sweetening my baked goods with maple syrup, or sometimes, I use coconut sugar. You can use white or raw sugar as well if you prefer.
Plant Milk: Use any plant milk you like. I used coconut milk, thinned with a bit of water.
Oil: I just use virgin olive oil because I don’t mind the taste of it (I don’t think you can taste much of it once the muffins are baked). But you can use any mild-tasting oil like sunflower, canola or mild olive oil.
Coconut oil is probably fine too, but in my experience, it’s just a bit heavier than other oils so it may weigh down the muffins.
Raspberries: You can either use fresh or frozen raspberries in these vegan raspberry muffins. I normally just use frozen ones because fresh raspberries are harder to get where I live.
Equipment
This recipe is created for 12 muffins (or rather 10, if making them the way I prefer them)—your regular muffin tin/pan. If you prefer big muffins (like I do, yay!!), you can make these in a bigger tin (like this one) as well (the recipe makes about 6-8 large muffins).
For the muffins in the photo, I borrowed my friend’s silicone muffin tray (get yours here) which is great because you don’t need patty pans (muffin liners or baking cups). But, if you grease your tin beforehand, these muffins come out easier.
I recommend not to use patty pans because they’re so wasteful—we actually don’t need them, #zerowaste, my dear friends!
However, if you really want to use them, the brand “If You Care” offers unbleached, compostable baking cups. Another idea is to simply make them yourself with baking paper (here again, “If You Care” also offers unbleached baking paper).
Instructions
Step One. Grease your muffin tin with a bit of oil so it’s easier to get your muffins out after baking. Or you can line them with patty pans if you prefer.
Preheat your oven to 180°C/350°F.
Step Two. In a large bowl, combine all dry ingredients (flour, baking powder, bicarb soda, salt and sugar, if using). Add wet ingredients (plant milk, oil and maple syrup (if using)).
Step Three. Mix dry and wet ingredients just until combined. Don’t overmix the dough because that will lead to tougher and not so nice and fluffy muffins!
Step Four. How you add the raspberries is totally up to you. You can add them to the dough and then fill up the muffin tin, or you add them in this way:
Fill the bottom of each muffin with a spoonful of dough. Add some raspberries on top. Drop another spoonful or so on top and add another few raspberries. Proceed until no more dough is left.
Step Five. Bake the muffins in the centre of your oven for about 20-25 minutes (rather 30 minutes, if making large muffins), depending on your oven. The top should be firm but still springy when cooked.
Step Six. Let your vegan raspberry muffins cool down for about 15 minutes before removing them from the tin. Enjoy warm & freshly baked!
Substitutions
Gluten-free: These raspberry muffins can also be made gluten-free. You can probably use any gluten-free flour blend. I prefer making my own mix, using equal amounts of buckwheat, quinoa, sorghum and tapioca flour.
The ones in the pictures are made with ½ cup each of buckwheat flour, almond flour, plain, gluten-free flour and tapioca. I find almond flour makes these muffins a bit moister—especially when I make them gluten-free, this comes in handy!
Maple syrup: Instead of maple syrup, you can also use agave syrup or rice malt syrup. You may need to adjust the amount a bit though because maple syrup is much sweeter than rice malt syrup for example.
Sugar: I recommend ½-¾ cup / 50-75g of sugar for this recipe. Leave out the maple syrup and add ¼ cup / 60ml of milk.
Variations
White Chocolate Raspberry: Is there any better combo than white chocolate and raspberries??? If you like, add some chopped vegan white chocolate or vegan white chocolate chips to the dough (step 3).
I like using my homemade white chocolate (I’ll add the recipe soon), however, as it’s homemade, it melts into the dough (I don’t mind it though).
Lemon Raspberry: Another great combo is lemon and raspberry! You can replace ¼ cup / 60ml of plant milk with freshly squeezed lemon juice in this recipe.
Storage
These vegan raspberry muffins taste best when freshly made—just like any other muffins too. But you can keep them in an airtight container for about 3-5 days.
Maybe even up to a week in the fridge (that’s where I keep mine because it’s too hot here and they’d go mouldy quickly in the pantry).
You can freeze them as well. They keep in the freezer for up to 3 months.
My Top Tip
Replace ½ cup / 70g of flour with ½ cup / 50g of almond flour to make these muffins! Almond flour makes them moister and adds a nice, nutty flavour!
📖 Recipe
Equipment
- 1 muffin tin (for 12 muffins)
Ingredients
- 280g / 2 cups plain flour see notes for gluten-free
- 2 teaspoon baking powder or replace ½ teaspoon with baking soda
- ½ teaspoon salt
- 80ml / ⅓ cup maple syrup see notes & adjustments for using granulated sugar!
- 180ml / ¾ cup plant milk
- 60ml / ¼ cup olive oil or any other vegetable oil
- raspberries (fresh or frozen) see notes
Instructions
- Grease your muffin tin with a bit of oil or line them with patty pans, if you prefer. Preheat your oven to 180°C/350°F.
- In a large bowl, combine all dry ingredients (flour, baking powder and salt). Add wet ingredients (plant milk, oil and maple syrup).
- Mix dry and wet ingredients just until combined. Don’t overmix the dough because that will lead to tougher and not so nice and fluffy muffins!
- Add the raspberries to the dough and then fill up the muffin tin.OR: Fill the bottom of each muffin with a spoonful of dough. Add some raspberries on top. Drop another spoonful or so on top and add another few raspberries. Proceed until no more dough is left.
- Bake the muffins in the centre of your oven for about 20-25minutes (30minutes, if making large muffins), depending on your oven. The top should be firm but still springy when cooked.
- Let your raspberry muffins cool down for about 15 minutes before removing them from the tin. Enjoy warm & freshly baked!
Notes
- Gluten-free: These raspberry muffins can also be made gluten-free. You can probably use any gluten-free flour blend. I prefer making my own mix, using equal amounts of buckwheat, quinoa, sorghum and tapioca flour. The ones in the pictures are made with ½ cup each of buckwheat flour, almond flour, plain, gluten-free flour and tapioca.
- Sugar: I recommend ½-¾ cup / 50-75g of sugar for this recipe. Leave out the maple syrup and add ¼ cup / 60ml of milk.
- Raspberries: I generally don't weigh the raspberries and just take as much as I need (maybe around 3-4 handfuls?). Just have enough there so you can add more if you want to.
