Vegan raspberry muffins

Vegan raspberry muffins

vegan raspberry muffins top down

Berry season is here, despite unseasonally cold weather again, and because I am a sucker for raspberries I made a tray of bakewell tart inspired little vegan raspberry muffins. It’s been months since I baked something – these date sweetened muffins aside – as I went off sugar in January and while I am still very much off sugar for the most part, I now allow myself a treat every now and again – as long as it doesn’t get out of control again.

These vegan raspberry muffins feature sweet and juicy pops of raspberries, have a delicious, light crumb thanks to the combination of almond flour and plain flour and are gorgeously moist thanks to vegan yoghurt and a tiny bit of oil. If you enjoy cardamom in your desserts, I recommend adding a touch but as it’s a divisive spice, I recommend you skip it if you aren’t too sure. Also be aware that cardamom has the propensity to overpower so don’t go too crazy – half a teaspoon is plenty – unless you are a die hard fan.

These vegan raspberry muffins are easy to make too. They come together in a single bowl including the raspberries if you don’t mind them being squashed a little. Since ripe raspberries are rather delicate, I actually prefer to layer them in between spoonfuls of batter directly in my muffin tin for a neater look and bigger pops of fruity surprise. However, if that’s too much faff, don’t worry – just chuck them all (apart from a few you may want to save for the decoration) right into the batter. Just be extra gentle when folding and when spooning the batter into the muffin tin, that’s it. We’ve really enjoyed these after a long break from sugary treats and I hope you will too.


vegan raspberry muffins ingredients

VEGAN YOGHURT – I used vegan yoghurt to keep these muffins moist. They are not completely oil-free as I also used a small amount of oil, but you can make them oil-free by replacing oil with extra yoghurt. I recommend using thick (rather than pourable) yoghurt here for best results. I used plain coconut yoghurt by The Coconut Collaborative.

OIL – a small amount of neutral oil (grapeseed, sunflower, mild olive oil) helps to keep these muffins beautifully moist, but you can make these muffins OIL-FREE by replacing the oil with extra yoghurt.

SUGAR – I used caster (superfine) sugar, but coconut sugar will work just as well if you prefer to use that – the colour of the muffins will be a little darker though.

RASPBERRIES – I used fresh raspberries, but frozen will work just as well. Both types benefit from a little dusting of flour before being added to the batter. Be aware that if using frozen raspberries, they will bring batter temperature down a bit so your muffins may need a couple of minutes more baking.

PLANT MILK – any plant milk will work well here although I like using soy milk in baked goods.

CARDAMOM – I like a light touch of cardamom here, but if you are not a fan, feel free to skip it and perhaps add a zest of another lemon instead.

LEMON – lemon juice helps these muffins rise as it comes into a reaction with baking soda so don’t skip it although you could use lime juice instead. As for the zest, it’s optional, but I like its fragrance against white chocolate.

FLOUR – I used white all purpose flour here, but if you want to make these muffins gluten-free, use a well balanced gluten-free flour mix. One that contains plenty of starch and ideally some xanthan gum too.

GROUND ALMONDS – ground almonds give these muffins a beautiful, moist crumb. I love using almonds in baking but you could replace them with extra flour. My guess is that 90 g of flour (¾ cup) would yield a perfect result.

WHITE CHOCOLATE – I added chopped white vegan (based on oat milk) chocolate to the batter, but you can skip it if you wish. It provides little sweet pops of flavour, which contrast really nicely against tart raspberry pockets.

vegan raspberry muffins wet ingredients

Combine yoghurt, oil and sugar in a large mixing bowl, stir it around until lump-free, then add lemon zest, lemon juice and plant milk. Mix well before adding dry ingredients.

vegan raspberry muffins adding flours

While pouring in almond flour, use a spoon or a spatula to make small circles in the centre of the bowl gradually incorporating more almond flour as you go along – I find that this method minimises lumps. Place a sieve over the bowl, sift in flour, salt, both baking agents and cardamom (if using). Fold them into the wet ingredients gently, again use small circles technique I described above.

vegan raspberry muffins adding chocolate

Finally fold in chopped white chocolate (if using) and you could also fold in raspberries at this point. Since they are quite fragile and fall apart rather easily, I prefer placing them in between spoonfuls of batter when building my muffins. Both approaches work. Save a few clean raspberries to decorate as they look lovely peeking from underneath risen batter.

vegan raspberry muffins before after

vegan raspberry muffins tray

vegan raspberry muffins plate

vegan raspberry muffins cross section

vegan raspberry muffins baked

15 min
25 min
15 min
25 min

  • 115 g / ½ cup thick vegan yoghurt
  • 30 ml / 2 tbsp neutral oil (I used grapeseed oil)*
  • 175 g / ¾ cup + 2 tbsp sugar (coconut sugar for refined sugar-free version)
  • 15 ml / 1 tbsp lemon juice + zest of 1 lemon
  • 1½ tsp quality vanilla extract (optional)
  • 120 ml / ½ cup plant milk


  • 100 g / 1 cup ground almonds
  • 180 g / 1½ cups all purpose white flour or GF flour mix, sifted
  • ¼ tsp fine sea salt
  • ¾ tsp baking soda
  • 1¼ tsp baking powder
  • ½ tsp ground cardamom (optional)
  • 150 g / 1 heaped cup raspberries
  • 50 g / 1.75 oz chopped vegan white chocolate (optional)


  • flaked almonds
  1. Pre-heat the oven to 180° C / 355° F (or 160° C / 320° F with fan on). Line a standard muffin tray with paper muffin liners.
  2. Keep 10 raspberries aside and coat the rest in 1-2 tsp of flour.
  3. Combine yoghurt, oil and sugar together in a large mixing bowl until homogenous and lump-free, then stir in vanilla, lemon zest, juice and plant milk.
  4. Gradually add in almond flour. Using a spoon or a spatula make small circles in the centre of the bowl gradually incorporating more almond flour as you go along – I find that this method minimises lumps.
  5. Place a sieve over the bowl, sift in flour, salt, both baking agents and cardamom (if using). Fold them into the wet ingredients gently, again use small circles technique I described above.
  6. Stir through chopped white chocolate. You could also fold in raspberries at this point, but as they are very fragile, I prefer placing them in between the layers of the batter in the muffin tin.
  7. Divide the batter between 10 muffins holes. Top each muffin with an extra (uncoated in flour) raspberry or two and sprinkle with flaked almonds.
  8. Bake for about 23-25 min, until a toothpick comes out clean and the top is nicely browned.
  9. Cool completely before removing from paper liners.

*OIL-FREE: to make these muffins oil-free, substitute oil with 30 g / 2 tbsp more yoghurt.

*GLUTEN-FREE: if making these gluten-free, use a good gluten-free flour mix that contains plenty of binding starches and I also recommend adding ½ tsp xanthan gum to stop the muffins from crumbling.

20 g
10 g
1 g
5 g
39 g
*per 1 out of 10
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published.

2 reviews, 4 comments
What a great vegan recipe for delicious muffins that are fluffy and taste fresh. I struggle with most recipes for vegan desserts because the creator has often not thought thoroughly enough about the function and potential of the vegan version of a classic baking ingredient, and the ingredients as a whole are often not well balanced. Most vegan dessert recipes I have tried before are either too oily from the oil used in them, to too dry and unbound because no thought has been given to the binding of the ingredients.
But this recipe has it all: a wonderfully airy yet moist consistency as well as a delicious flavour. The only thing I changed about this recipe was the number of grams of coconut blossom sugar (which I reduced from 175g to 115g) and I had a successful result on the first try! I managed to get 12 muffins out of the batter myself. The only thing to keep in mind for next time is to put the fresh raspberries between the batter in the moulds and not keep them all to decorate the top.
The muffins lean very close to that of a non-vegan muffin in terms of texture and lightness (there is hardly any difference), and the flavour combination of lemon, lemon zest and fresh raspberries gives the muffins a fresh flavour, so they are not too "heavy".
What I love about Ania's blog posts and recipes is that she very clearly explains the function of each ingredient in each recipe, so that - if you want, due to allergies or some other reason - you can look for alternatives yourself that do exactly the same job in the recipe as the ingredient she suggests. This explanation demonstrates her incredible knowledge of and experience with ingredients, and I have yet to find this level of transparency on any other cooking or baking blog.
Also, the photography, not only of the end result but also of the crucial stages in the cooking or baking process, are not only beautiful but also incredibly enlightening. For the novice cook, this is of incredible value.
The ingredients in this recipe are easy to find - you probably already have most of them in your kitchen cupboard - and the batter is also very simple to make. There is not much that can go wrong. Highly recommended for both the beginner and the more experienced cook! I'm already going to make a second bake!
    Thank you so much, An-Karlien for your incredibly generous words about this recipe and for taking the time to write such a lovely review. I really appreciate it and I am delighted to hear that you enjoyed these muffins so much. Ania
Tania Watt:
These were delicious, and will definitely be one of my go to recipes in raspberry season. I couldn’t get vegan white chocolate so used dark chocolate chips instead and they were so good. I made a double quantity and kept them in the fridge, they were just as tasty three days later when we finished them off.
    I am so happy to hear that you enjoyed these muffins so much, Tania. Great thinking of using dark chocolate instead of white too. Thank you for taking the time to review. Ania
How long do they stay fresh for please, and do they freeze well? I have a crowd to feed at the end of the week and hoping to get ahead with food prep.
    Hi Tania,
    My husband took them kayaking and they kept well for 4 days he said. As for freezing, I haven't tried so cannot be 100% sure but I would guess so. Ania
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.