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
Great recipe! We made this vegan raspberry muffins at the weekend and they turned out light, fluffy and well risen. I used soy milk instead of almond milk. Can’t wait to make them again!
If you look at our feed you will see we love ❤️ muffins! So easy to make. And a grwat thing to have on hand for breakfast or snack. Especially for thise little beeboos!
Love the color and they must be so moist! 😋
I am slowly transitioning to a completely vegan diet and have a hard time satisfying my sweet tooth. I am a muffin lover and this is a great recipe. I love the flavors and love baking with coconut oil.
Can I use grape seed oil instead of coconut
You had me at crumble! Any muffin with a crumble is my fave. The fresh raspberries added such a great pop of fresh flavor too.
These muffins were absolutely bursting with sweet but tart raspberry flavor!
Great recipe! We made this vegan raspberry muffins at the weekend and they turned out light, fluffy and well risen. I used soy milk instead of almond milk. Can’t wait to make them again!
So many yummy flavors in these muffins! They were perfect for our brunch today. Thanks for the fantastic recipe!
If you look at our feed you will see we love ❤️ muffins! So easy to make. And a grwat thing to have on hand for breakfast or snack. Especially for thise little beeboos!
Love the color and they must be so moist! 😋
These muffins were so delightful! Perfect for these almost spring days. So much flavor, too!
Such wonderful muffins! There’s a burst of berry in every bite, and I love how moist and fluffy they turned out.
I am slowly transitioning to a completely vegan diet and have a hard time satisfying my sweet tooth. I am a muffin lover and this is a great recipe. I love the flavors and love baking with coconut oil.
Freshly baked muffins are the best. Prefect with my morning coffee. Great for snacks and lunch boxes too.