Go Back
–+ servings
A closeup of vegan raspberry muffins in a stack. The top one has a bite taken out. It sits beside fresh raspberries and muffins.
Print

Vegan Raspberry Muffins

Satisfy your sweet tooth with these delightful Vegan Raspberry Muffins. They are easy to make, delicious and colorful! Try them now and taste the difference!
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 4 minutes
Cook Time 22 minutes
Resting time 4 minutes
Total Time 30 minutes
Servings 12
Calories 175kcal
Author Marly McMillen

Equipment

Ingredients

  • 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)
Cups - Metric

Instructions

  • 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.
    Looking down on a bowl with wet ingredients combined for muffin batter.
  • 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.
    A hand holds a bowl pouring flour into another bowl with wet ingredients.
  • Add the raspberries to the batter and gently stir to combine.
    Looking down on a bowl of muffin batter with raspberries in the center. There is a spoon for stirring in the batter too.
  • 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.
    A spoon hovers over a muffin, preparing to drizzle it with glaze. There are more muffins in the background.
  • 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.

Notes

Vanilla Glaze

Combine 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.

Nutrition

Calories: 175kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 129mg | Potassium: 179mg | Fiber: 2g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 1mg