Jump To Recipeby Liz Thomson
September 13, 2022This post may contain affiliate links.
These vegan raspberry muffins are soft and fluffy with a sweet crumble topping! They’re perfect for a quick breakfast on busy days. No one will guess these muffins are vegan!
I love making muffins because it makes the rest of the week easier! Both Alex and our toddler enjoy muffins for breakfast so making a batch of these on Sunday helps me feel prepared for the week ahead! These soft and fluffy muffins are so tasty, studded with plenty of juicy raspberries. If you want to make them extra sweet, add the crumble topping! If you like these, try my vegan blackberry muffins, next!
Ingredients & Substuttions
Milk– I used almond milk but you can use soy milk, oat milk or dairy milk.
Coconut oil– I used coconut oil but this recipe has also been tested with canola oil, so you can use that in the muffins if you prefer. For the crumble, use butter or vegan butter in place of coconut oil.
Raspberries– You can use fresh or frozen raspberries.
How to Make Vegan Raspberry Muffins
originally posted September 13, 2022 (updated March 19, 2024)by Liz Thomson categories:Breakfast, Vegan32 comments
Delicious flavor, good crumb, and very easy to make.
Delicious! Made with 1 cup of fresh blackberries. We’re adding these to the regular rotation!