Go Back

healthy raspberry muffins

a gluten free and vegan muffin that is perfectly sweet and a real crowd-pleaser.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings 9 muffins


wet ingredients

  • 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

dry ingredients

  • 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 or fresh Raspberries


  • Preheat the oven to 350ºF and line a muffin pan with 11 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 raspberries.
  • Fill the muffin liners about 3/4 of the way. Option to top with more raspberries and oats. Bake in the oven for 30-35 minutes, until they are golden on top. Mine were perfect at 33 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.