Vegan Raspberry Muffins Recipe

Hello friends! Already the last few days of August, I can hardly believe it! I hope everyone is having an amazing bank holiday weekend!

This summer I’ve really enjoyed eating aaaaall the fruit, peaches, melon, apricots, and particularly raspberries. And so a vegan raspberry recipe had to be done, and I landed on muffins! This vegan raspberry muffins recipe has been a big hit at home, and it’s such a good one to make to enjoy the last of raspberry season in September.

Ingredients in these Vegan Raspberry Muffins

Without going into too much detail, let’s have a quick overview of the ingredients. The batter is a basic muffin batter, which means that you could substitute the raspberries for whatever filling you wanted! Chocolate chips, another fruit, add some white chocolate to turn these into raspberry and white chocolate muffins, which is a delicious combination in my opinion.

To substitute the eggs, I chose some plain soya yogurt as it’s the easiest option for me, and it keeps the muffins light and moist and binds the mixture together. That’s definitely a key to making delicious vegan raspberry muffins. You could also use some apple compote, or silken tofu, but I find these really hard to come by in the UK for some reason!

For the sugar, I used golden caster sugar as it’s vegan, but any sugar will do. I watch my sugar intake so these muffins don’t have that much sugar in them when you take into account how many muffins the batter yields, so if you like a sugary bake, I would say that you can add another 100g of sugar or so to the yogurt during the first step. Sugar also helps to get a nice rise in the muffins!

And finally, as these muffins are vegan, you want to create a rise in the muffins that they wouldn’t otherwise get by combining two leaveners together: baking powder and bicarbonate of soda. They combine to give the muffins a good rise, and coupled with filling each muffin cup to the brim with batter, you’ll get a muffin with a great rise! They will be so light and fluffy, the best.

related post: Vegan Chocolate Orange Cookie Recipe

How to make these Vegan Raspberry Muffins

First, I mix the sugar and yogurt together. Then, I add all my other ingredients, leaving the raspberries out, to combine into a smooth batter.

I then use a flat silicone spatula to fold the raspberries in the batter a few at a times to avoid them bleeding into the batter and turning a vivid pink colour! Once it’s all folded in, fill in a 12 cup muffin tray almost to the top.

You will need to bake the muffins on the lower shelf of the oven and for longer than typical muffins. The level of moisture brought in by the yogurt means that they’ll take longer to be fully done, and you might end up with a burnt top and raw batter inside if you pop them on your top shelf. 25 minutes is usually ideal, but every oven is different, so you can check whether they are cooked by using a blade that will come out clean once they are done.

Should I let my muffin batter rest? That is a tough question. You can rest the batter while you pre-heat your oven, or a little longer. This allows the flour to really absorb into the yogurt and will give a nice rise and lightness to the muffins.

Vegan Raspberry Muffins

Yield: 24

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A delicious raspberry muffin recipe, without eggs, to enjoy the last few days of summer!

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Ingredients

• 300g plain flour
• 200g sugar
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 100ml vegetable oil
• 500g of plant-based yogurt
• 300g raspberries

Instructions

1. Pre-heat the oven at 180°C.
2. In a large mixing bowl, mix together the sugar and the yogurt until combined, with a whisk.
3. Add the rest of ingredients, minus the raspberries - the flour, baking powder, bicarbonate of soda, and vegetable oil to the sugar and yogurt batter. Mix vigorously until all combined into a smooth batter.
4. Using a flat spatula, gently fold in the raspberries into the batter. Be careful not to do it too quickly, so they can stay whole for as long and possible and not bleed into the batter!
5. Fill in a 12 cup muffin tray, either a silicone tray or a tray that has been lightly greased with vegan butter (I used Flora) or filled with paper muffins cases, with the batter - be generous!
6. Bake for 25 to 30 minutes, on the bottom shelf of the oven until the blade of a knife comes out clean (minus the raspberry stains!).

Notes

Freezing: you can freeze the muffins for up to 3 months. Thaw in the refrigerator overnight to eat the next morning.

Why you’ll love this Vegan Raspberry Muffins recipe

There are a few reasons why you’ll absolutely love these muffins: first off, they are super light and fluffy! Secondly, they take next to no time to make, as the longest part is the oven time and you can go pot around the house while they bake. And finally, the brown sugar gives them a nice caramelised taste that’s just divine!

I hope you’ve enjoyed this super easy vegan raspberry muffins recipe. For more pictures, a reel of the muffins is on my instagram!

Em ♥