These lemon raspberry vegan muffins are going to blow you away! They come together quickly in one bowl and are perfectly sweet and bursting with flavor! They are fluffy and soft but made heartier with whole wheat flour so that they can make a healthy breakfast or snack!
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Muffins are one of my favorite baked goods because they’re so versatile! They can be sweet enough for dessert like my chocolate chip muffins, fancy enough for a brunch gathering with these blackberry muffins, or even served as a savory muffin loaded with veggies.
As someone experienced in making vegan muffins, I assure you that these vegan raspberry muffins are beginner-friendly and easy to make. Don’t worry if it’s your first time trying, they’re perfect for novice bakers!
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Why this recipe works
- These raspberry vegan muffins are the best raspberry muffin recipe, vegan or not! They are just the right amount of sweet using maple syrup as the sweetener.
- These muffins are made with white whole wheat flour which makes them more filling and healthier than your typical muffin but I bet you won’t even be able to tell! They are still fluffy, soft and moist. The texture is perfect!
- And they’re also low in fat, made without oil!
- Paired with hints of lemon, this vegan muffin recipe will quickly become a favorite! It’s the perfect way to use up fresh raspberries!
- They are great for breakfast or a snack and are easy to prep ahead! You can make a batch at the beginning of the week and they are also freezer-friendly.
Ingredient notes
Just 11 simple ingredients required (including salt!). Reference the recipe card below for exact measurements.
- White whole wheat flour—or whole wheat pastry flour. Make sure not to use regular whole wheat flour as it will be too bitter for this recipe.
- Unsweetened applesauce—this is our vegan egg substitute. If you like extra sweet muffins, you can use sweetened applesauce. If you’re out you can also use a large, ripe mashed banana.
- Maple syrup—or agave syrup. Use a liquid sweetener as anything else will cause the batter to be too dry.
- Lemon juice and zest—this flavor combo really takes this raspberry muffin recipe up a notch! The subtle lemon notes add a little zing without overpowering the raspberries. You can also substitute this with apple cider vinegar if you don’t have lemons. The acidity is needed to help it rise and will still product delicious vegan raspberry muffins!
- Raspberries—fresh is best but you can use frozen well. You may need additional time baking if using frozen (and make sure your frozen berries aren’t clumped together before adding to the batter).
How to make
This step-by-step walkthrough shows the process of making these lemon raspberry vegan muffins. Exact times and temperatures are available in the recipe card below.
In a large mixing bowl, combine the dry ingredients and mix well to evenly distribute.
Create a well in the center and add the wet ingredients. Using a spatula, fold the wet and dry ingredients together until just combined, careful not to over mix.
Add the berries and fold in to evenly distribute, while dispersing any last visible dry flour.
Using an ice cream scoop or large cookie scoop, scoop the batter evenly into the cups of a prepared muffin pan. Foil liners help to prevent sticking, otherwise you can spray lightly with oil or use a silicone muffin pan.
Top with additional raspberries if desired.
Bake on the center rack until golden and a toothpick inserted into the center comes out clean (some raspberry residue is fine but no wet batter).
Allow to cool in the pan for 10-15 minutes before removing.
These can be served warm or cold! Allow them to cool fully before placing in an airtight container. These can be stored on the countertop for up to 3 days or in the refrigerator for up to 5 days. Freeze for longer.
Expert tips
1. Measuring the flour by weight is best. If you don’t have a scale, scoop the flour into your measuring cup using a spoon. Without patting it down, level it off using something flat like that back of a butter knife.
2. Don’t over mix! Great muffins don’t need a ton of mixing. Just mix until you can’t see any dry flour and then stop. The batter will be a bit lumpy but the result will be perfectly fluffy and soft muffins!
3. Bake on the center rack. This is super important for ensuring your muffins bake evenly.
FAQ’s
Yes, you may just need to bake a little longer as frozen raspberries will cool down the batter quite a bit. Also, make sure that your frozen raspberries aren’t clumped together before adding to the batter.
Yes, any fruit will work! Strawberries, blueberries, blackberries would all go great in this recipe!
Typically an all-purpose gluten-free flour will work, although I have not tested it with this recipe. The muffins may not get a nice dome on top when using gluten-free.
More vegan breakfast recipes
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Lemon Raspberry Vegan Muffins
Method
- oven
Ingredients
Dry Ingredients:
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened non-dairy milk
- ½ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 tablespoon lemon juice + 2 teaspoons lemon zest or 2 teaspoons of apple cider vinegar*
- 1 teaspoon pure vanilla extract optional
- 1 cup raspberries halved + 1/2 cup for topping (optional), washed & patted dry
Instructions
- Preheat oven to 350°F (180°C). Prepare a muffin pan with foil liners or lightly spray with oil. Or use a silicone muffin pan.
- In a large mixing bowl, combine the dry ingredients and mix well to evenly distribute.2 cups white whole wheat flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, ½ teaspoon salt
- Create a well in the center and add the wet ingredients except for the raspberries. Using a spatula, fold the wet and dry ingredients together until just combined, careful not to over mix.1 cup unsweetened non-dairy milk, 1/4 cup unsweetened applesauce, 1/2 cup pure maple syrup, 1 tablespoon lemon juice + 2 teaspoons lemon zest, 1 teaspoon pure vanilla extract
- Add the berries and fold in to evenly distribute, while dispersing any last visible dry flour.1 cup raspberries
- Using an ice cream scoop or large cookie scoop, scoop the batter evenly into the cups of a prepared muffin pan. Top with additional raspberries if desired.
- Bake on the center rack for 20-25 minutes until golden and a toothpick inserted into the center comes out clean (some raspberry residue is fine but no wet batter).Allow to cool in the pan for 10-15 minutes before removing.
Notes
Love this recipe?Check out my new cookbook Whole Food Plant-Based Weeknight Dinners for 70+ easy and delicious oil-free recipes.
These raspberry lemon muffins are superb! I made them for brunch and they were gobbled up by everyone! This is now my go-to muffin recipe 🙂
Love to hear it! Thanks for sharing, Chelsea! 😀
I love the combo of raspberries and lemons so these sound delicious. Though i think they would be too sweet for me w/ a 1/2 cup of maple syrup (based on other similar recipes) so i wondered if you thought the results would be negatively affected by using 1/2 the amount? thanks.
If you only use half the maple syrup you’ll want to add some extra liquid to compensate. I would increase the milk slightly as well as the applesauce. Hope that helps!
I love the presentation of these muffins! They are so fluffy and moist.
I love the combo of lemon snd raspberries snd I am so glad Raspberry season has started here in Scotland. *adds to list*
I love lemon and raspberry together! These muffins look so moist and fluffy. Yum!
These healthy muffins are always a hit in our household! I typically make a big batch of them on Sunday and we enjoy them for breakfast all week long!
These look DELICIOUS! Would love to wake up to a few of these freshly baked muffins for breakfast. Bonus points for being vegan also. Thanks Rachel!