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Vegan muffin topped with a raspberry sitting on a cooling rack.
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Lemon Raspberry Vegan Muffins

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!
Course Breakfast, Snack
Cuisine American
Diet Low Fat, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 121kcal
Author Rachel

Equipment

  • 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

Measuring the flour by weight is best. If you don't have a scale, scoop the flour into your measuring cup using a spoon, don't pack it in, then level it off using something flat like that back of a butter knife.
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.
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!
*The result won't have a lemon flavor but if you're out of lemons or don't prefer the lemon flavor you can use apple cider vinegar instead as an acid is needed to help counteract the baking soda for leavening.

Nutrition

Calories: 121kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 101mg | Fiber: 3g | Sugar: 10g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg