These healthy vegan raspberry muffins are oil-free, dairy-free, eggless, and vegan! But don't worry, they still taste absolutely incredible. They have such a fluffy, soft texture and delicious bites of fresh raspberries throughout. They are so easy to make with simple ingredients. You only need one bowl and 30 minutes!
These sweet, healthy muffins are the perfect spring and summer treat, but they taste amazing all year. Make them for parties, events, or just for fun at home. One thing is for sure: you will love them, and so will your kids!
If you love baking with fruit as I do, then you have to try this raspberry white chocolate bundt cake, this vegan blackberry lemon bread (a favorite!), or this strawberry blackberry banana smoothie sometime. I have so many good recipes for you, that it's hard to pick a favorite!
You only need 10 simple ingredients to make these healthy muffins. Below are some helpful notes on the main ingredients, but make sure to see the recipe card at the bottom of the post for a full list of ingredients with quantities.
- Vegan Butter - Use vegan stick butter, not the spreads that come in tubs. Earth Balance is a good option. Melt the butter before using it in the recipe. For raspberry muffins without butter, you can use melted coconut oil instead.
- Cane Sugar - Organic cane sugar (or vegan granulated sugar) sweetens the muffins. You may also use coconut sugar, but the muffins will be darker in color.
- Applesauce - Use unsweetened applesauce in the recipe for best results. This is the "oil replacement" that allows the muffins to be oil-free! For a substitute, you can use dairy-free yogurt or mashed banana instead.
- Almond Milk - Unsweetened almond milk, oat milk, soy milk, coconut milk, or other plant milk should work just fine.
- All-Purpose Flour - All-purpose flour allows the raspberry flavor to shine. For gluten-free muffins, you can use gluten-free all-purpose flour. You may also use white whole wheat flour or whole wheat pastry flour with good results.
- Baking Powder & Soda - This makes the muffins super fluffy!
- Raspberries - Use fresh raspberries and chop them in half before mixing them into the batter for best results.
This is a one-bowl recipe, which means it's super easy to make the muffin batter. Here are step-by-step instructions for how to make the vegan raspberry muffins:
STEP 1: Add the melted vegan butter, cane sugar, and vanilla extract to a large mixing bowl. Whisk the ingredients together until thoroughly combined.
STEP 2: Then, add the almond milk and unsweetened applesauce to the bowl. Whisk again until smooth and well incorporated.
STEP 3: Pour the flour, baking powder, baking soda, and salt into the bowl. Use a spoon or rubber spatula to gently fold the dry ingredients into the wet ingredients until almost combined, but not fully combined.
STEP 4: Add the halved raspberries to the bowl and use a rubber spatula to gently fold them into the muffin batter. Be very careful not to crush them too much! Mix until they are just combined into the batter, but do not over mix.
STEP 5: Scoop the muffin batter evenly into a standard muffin pan with 12 liners. It's a good idea to spray the muffin liners with non-stick cooking spray since there is no oil in the recipe. The liners will be quite full, but not overflowing.
STEP 6: Bake the vegan raspberry muffins at 350 degrees Fahrenheit for 22-25 minutes. The edges should turn slightly golden, and a toothpick inserted in the middle should come out clean.
TIP: Allow the muffins to cool in the pan for at least 10 minutes before transferring them to a cooling rack. They are quite delicate when they are still warm.
Expert Baking Tips
- Grease the muffin liners - Since these are oil-free raspberry muffins, they have a tendency to stick to paper muffin liners. Spray the liners lightly with non-stick cooking spray before adding the muffin batter.
- Properly measure flour - Use a baking scale to weigh the flour, or use a spoon to sprinkle the flour into a measuring cup, being sure to level the top with a knife. This ensures you do not over measure the flour and get dry muffins.
- Chop the raspberries in half - Instead of using whole raspberries, cut them in half before mixing them into the batter. This helps the berries become evenly distributed throughout the muffins with perfect bite-sized chunks.
- Don't over mix the batter - Be very careful not to crush the raspberries while mixing the batter. Over mixing can result in chewy, dense muffins instead of soft and fluffy muffins. Only mix the ingredients until they are just combined.
Muffin Flavor Variations
While these raspberry muffins taste incredible as they are, you can get creative with some easy flavor variations. Below are just a few ideas:
- Raspberry Lemon - Replace the vanilla extract with lemon extract, add 2 teaspoons of fresh lemon zest to the dry ingredients, and mix 1 tablespoon of lemon juice into the almond milk before mixing it into the recipe.
- Chocolate Raspberry - Fold ½ cup of white chocolate, dark chocolate, or semi-sweet chocolate chips into the batter before adding the raspberries.
- Banana Raspberry - Replace the unsweetened applesauce with mashed, ripe banana for delicious banana raspberry muffins.
- Raspberry Almond - Replace the vanilla extract with pure almond extract and sprinkle some almond slivers on top of the muffin batter before baking.
You can also consider adding a streusel topping on top of the muffins before baking. For an equally delicious fruity muffin recipe, try these vegan blackberry muffins. They are so good!
Frequently Asked Questions
Yes, absolutely. You can make gluten-free vegan raspberry muffins by replacing the all-purpose flour with a gluten-free 1:1 flour blend. They will still taste absolutely amazing!
These muffins are healthier than most muffin recipes because they are eggless, oil-free, dairy-free, and vegan. They do not contain any artificial sweeteners, colors, flavors, or fillers. The ingredients are simple and straightforward.
You may replace the melted vegan butter with melted coconut oil if you prefer. However, this means the muffins will no longer be oil-free, and they won't have such a rich, buttery flavor.
Of course! Mix in ½ cup of your favorite vegan chocolate chips. You can make them with white chocolate, dark chocolate, or semi-sweet. Raspberry and white chocolate is a delicious combination!
Storing & Freezing
Store any leftover raspberry muffins in an airtight container at room temperature or in the fridge. They will stay fresh for 3-5 days. Consider reheating a muffin in the microwave for 10 seconds to enjoy a warm treat! They are great for breakfast, dessert, or a quick snack.
To freeze the muffins, place them in an airtight container with parchment paper between layers of stacked muffins. They will keep in the freezer for 2-3 months. Allow them to thaw to room temperature before enjoying them again.
More Healthy Muffin Recipes
Did you make these healthy vegan raspberry muffins without oil? Please leave a star rating and review below. This really supports my blog and helps other readers. If you post a photo of your muffins on Instagram and tag me, I would be happy to share it to my story. To keep up with the latest recipes, follow me on Pinterest and join my email list. Happy baking!
Healthy Vegan Raspberry Muffins (Oil-Free)
- 1 Large Mixing Bowl
- 1 Standard Muffin Pan
- 12 Muffin Liners (paper or silicone)
- ½ cup melted vegan butter
- 1 cup organic cane sugar
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened applesauce or mashed banana
- ¼ cup unsweetened almond milk or preferred plant milk
- 2 ½ cups all-purpose flour or gluten-free 1:1 flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh raspberries, cut in half
- Preheat the oven to 350° F. Line a standard muffin tin with 12 liners and spray them lightly with non-stick cooking spray.
- In a large mixing bowl, whisk together the melted vegan butter, cane sugar, and vanilla extract until thoroughly combined.½ cup melted vegan butter, 1 cup organic cane sugar, 2 teaspoons pure vanilla extract
- Then, add the applesauce and almond milk. Whisk again until the mixture is smooth and well combined.½ cup unsweetened applesauce, ¼ cup unsweetened almond milk
- Add the flour, baking powder, baking soda, and salt to the bowl. Use a spoon or rubber spatula to gently fold the dry ingredients into the wet ingredients until almost combined. Do not mix all the way yet.2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the halved raspberries to the bowl and use a rubber spatula to gently fold them into the muffin batter. Be careful not to crush them! Mix until just combined. It is okay if a few specks of flour remain.1 cup fresh raspberries, cut in half
- Transfer the muffin batter evenly to the prepared muffin liners. The liners should be nearly full, but not overflowing.
- Bake the muffins for 22-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack. Enjoy!