I gotta toot my own horn just a little and say these are the best muffins I’ve ever made! These Healthy Raspberry Muffins are sweet, fluffy, vegan and gluten free! They are the perfect addition to any breakfast, brunch or for a pick-me-upper in the middle of the day. These vegan raspberry muffins are my new go-to and they should be yours too.
how to make vegan eggs
Vegan baking can get a little tricky if you are used to using eggs. But I’m here to tell you how to make vegan eggs for baking is actually quite simple. For a lot of my baking recipes (like these vegan muffins), my go-to is a flax egg. When making a flax egg you combine 1 tbsp of flax meal with 3 tbsp of water. The mixture then sits for roughly ten minutes until a “yolky” consistency has formed. The flax + water mixture is what helps to hold together baked goods. In this raspberry muffin recipe, two flax eggs are needed. The great thing about using flax is that it is high in Omega-3 fats, and it’s rich in fibre. So you are just adding nutritious goodness to your muffins, and no chicken eggs will be missed. For more information on the benefits of flax, check out this article.
I have to warn you about your baking soda and baking powder. When I first tested these healthy raspberry muffins, they sank in the middle. I know from past research, one of the reasons baked goods sink in the middle is from expired baking soda and baking powder. That seemed like the easiest place to start because I knew I hadn’t replaced my baking soda and baking powder in awhile. Honestly, I didn’t change anything in the recipe except I replaced the old with the new, and they fluffed up beautifully. Baking powder expires within 3 months apparently (who knew? I think I had my baking powder for over a year…). Baking soda will begin to clump together when it is on its way out. So a word of warning, replace your baking soda and baking powder regularly. Failures in the kitchen might be due to expired products!
here are a few reasons why I love these healthy raspberry muffins, so listen up!
- OHH EMM GEEEE. The flavour flaves in these vegan muffins are next level. The sweetness from the raspberries will have your taste buds singing. Honestly, I could eat the whole batch in one sitting. But I won’t because you gotta have restraint, right? But also, let’s talk batter. The beauty of baking vegan is that you can lick the spoon and the bowl with no worries. And let me say, the batter is amazing. This raspberry muffin recipe makes 9 muffins but the first time I tested it out, it only made 7 because I got a little carried away with the spoon licking…
- I love when friends who don’t typically eat the way I do, love what I cook/bake up. Adam and I went to our friends for brunch and I thought I would bring a batch of these healthy raspberry muffins and see what they thought. They loved them! Seconds were had all around. These vegan muffins have a fresh and fluffy texture. They are ridiculously tasty, picky husband approved and friend approved.
- I used frozen raspberries in these vegan raspberry muffins, but I think fresh raspberries would be pretty balmy too. So, come Summer load up on those fresh berries at the farmer’s market. These muffins can be made any time of the year thanks to frozen fruit but let’s all agree there is nothing like fresh raspberries. Make sure these vegan muffins make your baking list in the summer too!
I’m obsessed with these healthy raspberry muffins. The texture and taste are spot-on. I’m beyond confident most people will love this raspberry muffin recipe because it is picky husband approved and non-vegan friends approved. You don’t get more critical testers than those two categories. Enjoy these fluffy vegan muffins with a good cup of tea and you’ll be starting your day off just right.
healthy raspberry muffins
- 2 flax eggs (2 tbsp of flax meal mixed with 6 tbsp water)
- 1/3 cup plain coconut yogurt
- 1/4 cup plantbased milk
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1 1/2 cups oat flour
- 1 cup almond flour
- 2/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup Frozen Raspberries
- Preheat the oven to 350ºF and line a muffin pan with 9 liners.
- Prepare your flax eggs by adding 2 tbsp of flax meal to a small bowl and add in 6 tbsp of water. Let sit for about ten minutes until a yolky consistency has formed.
- Add the rest of the wet ingredients to a bowl and mix together. Once the flax eggs are ready, add them to the rest of the wet ingredients.
- Add all the dry ingredients together in one bowl and whisk together. Add the wet ingredients to the dry ingredients and mix thoroughly. Lastly, fold in the frozen raspberries.
- Fill the muffin liners about 3/4 of the way. Option to top with more raspberries and oats. Bake in the oven for 30-40 minutes, until they are golden on top. Mine were perfect at 35 minutes.
- IMPORTANT. Let the muffins cool in the pan for at least ten minutes. Then take them out of the pan and let them cool on a cooling rack for 20-30 minutes. The cooling process is key for gluten free and vegan baking.
- Store on the counter in an airtight container.