These beautifully fresh and fruit vegan raspberry muffins are the perfect afternoon treat or breakfast. Light, fluffy, packed with fresh and vibrant raspberries, and of course, topped with my signature cinnamon streusel topping, these are the muffins of all muffins. Ready in less than 30 minutes and the perfect fruity vegan treat.
I recently published a recipe for these delicious vegan blackberry muffins and sent them off with my co-parent’s mum, who takes care of our toddler once a week. I always take it as a great sign a recipe has been a success when I get requests for more – and the day wasn’t even over before another batch had been requested! This recipe is somewhat similar to these Vegan Chocolate Chip Banana Muffins.
The end result? The most beautiful vegan raspberry muffins that are light and fluffy in texture, packed with sweet raspberries, and loaded with that oh-so-delicious streusel topping!
Ingredients Needed for Vegan Raspberry Muffins
Scroll down to the recipe card for the exact ingredient quantities and step-by-step instructions. Here are a few notes on the ingredients used, plus a section for potential substitutions if you can’t find a certain ingredient.
You’ll just need one large mixing bowl and a spoon or electric hand mixer for this recipe, plus a muffin tray and muffin cases. I love these brown paper muffin cases as I feel like they give my muffins a beautiful, traditional look – like you’ve brought them from a fancy coffee shop but instead, they’ve come straight from the oven.
- Vegan butter: I use vegan, unsalted butter for this recipe. If you can, try to find a block vegan butter instead of the type in the tubs as this type is less watery.
- Caster sugar: Caster sugar adds the best texture to this recipe in my opinion.
- Banana: We use mashed bananas to add moisture and sweetness to this recipe, as well as helping to bind the ingredients in place of an egg. You could also use applesauce instead!
- Plant-based milk: Any plant-based milk, such as soy or oat milk, will work great in this recipe.
- Self-raising flour: I use self-raising flour in this recipe to give the muffins lots of height. You could substitute with plain flour and add baking powder, but I’ve not tested this variation so can’t recommend exact quantities.
- Fresh raspberries: Fresh raspberries are carefully folded into the batter. You could consider using freeze dried raspberries or frozen raspberries instead – just note each variation will result in slightly different muffins.
- Vanilla essence: Finally, vanilla essence adds a lovely touch of vanilla and sweetness to the recipe.
These vegan raspberries are topped with a gorgeous streusel topping made of vegan butter, sugar, cinnamon, and plain flour. It’s not essential but does elevate these raspberry muffins a lot!
Potential Substitutions or Variations
If you don’t have all the ingredients for these vegan raspberry muffins, here are a few alternatives you could use:
- If you can’t find vegan butter, you could use olive oil instead. Your muffins might be slightly more dense as a result.
- If you don’t want/can’t find bananas, you could use applesauce instead for similar results. Take a look at this vegan applesauce cake, too.
- If you don’t have raspberries, you could use any fruit to your liking. Blueberries, blackberries, chopped-up strawberries, apples, and pears would all work great.
- You could also add in a tablespoon of chia seeds, and some chopped walnuts, or sub out a little of the flour for some rolled oats to get some more ‘superfoods’ into this recipe.
How To Make These Vegan Raspberry Muffins
When I say this raspberry muffin recipe is easy to make, I’m not exaggerating by any stretch! Here’s how to make this recipe – scroll down to the recipe card for the exact ingredient quantities and instructions all in one place to follow along.
Step 1) Make the streusel topping
You’ll start off by making the streusel topping, which is a really simple mixture of softened vegan butter, caster sugar, light brown sugar, cinnamon (although this is optional), and plain flour. Set the streusel topping aside for when you need it later on.
Step 2) Mix the wet ingredients
Next, you’ll mash your banana and combine it with the rest of your wet ingredients: oil, milk, and vanilla extract in your mixing bowl.
Step 3) Add the dry ingredients
Next, add the sugar and stir, then add in your self-raising flour (or plain flour and baking powder) and gently fold until fully combined. At the end, gently fold in the raspberries, taking care not to mush them up too much!
Step 4) Spoon the batter into your muffin cases and bake
Then you’ll just need to evenly scoop the batter into 8 – 12 muffin cases, depending on the size you have, and sprinkle over the streusel topping.
These muffins bake for around 25 minutes, or until a skewer comes out clean when inserted. I would strongly recommend allowing the muffins to cool in the tin for 10 minutes, and then turning them out on a wire rack to cool fully before you eat them!
I may have made the mistake of being over-eager and tucked into one when it was still warm – still equally delicious, but the muffin did kind of disintegrate everywhere as they continued cooking while cooling down.
Storing your raspberry muffins
These muffins are best stored in an airtight container at room temperature for between 3 – 5 days. You could also freeze them, wrapping each muffin in plastic wrap or foil. I would recommend keeping them frozen for no longer than 2 – 3 months.
To defrost your vegan raspberry muffins, just place them on the counter and allow them to defrost fully to room temperature before serving (around 24 hours).
Frequently Asked Questions
To store these vegan raspberry muffins, allow them to cool completely to room temperature and then place them in an airtight container. Store them at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
In place of oil, you can use melted vegan butter or margarine. I’ve not tried this exact recipe with oil swapped out for butter so the quantities may not be exact.
This raspberry muffin recipe is suitable for freezing. Allow the muffins to cool completely and then place them in a freezer-safe airtight container. Freeze for up to 3 months. To thaw, simply place the muffins in the refrigerator overnight or on the counter for a few hours.
Yes, you can use frozen raspberries in this recipe. There is no need to thaw them before using them.
Any plant-based milk, such as almond milk, soy milk, or oat milk, would work well in this recipe. Choose the one you prefer or have on hand.
If you don’t have bananas, you can use applesauce, pumpkin puree, or mashed ripe avocado as a substitute. These substitutions will result in a slightly different texture and taste, but the muffins should still be delicious. Note, I’ve not tried the recipe with these substitutions yet so your results may vary.
Yes, you should be fine to swap out the flour for a gluten-free blend.
If your streusel topping is more like one big doughy ball, you may simply need to add a little more flour! Keep adding flour bit by bit until the mixture resembles a crumble.
Other vegan muffin recipes you’ll love:
- Vegan Apple & Pumpkin Muffins
- Vegan Double Chocolate Chip Muffins
- Vegan Chocolate Chip Banana Muffins
- 150g vegan butter
- 150g caster sugar
- 2 ripe bananas
- 60ml soy milk
- 200g self-raising flour
- pinch of salt
- 200g fresh raspberries
- 1 tsp vanilla essence
- 2 tbsp vegan butter
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 tsp cinnamon
- 65g plain flour
- Preheat your oven to 350° F | 180° C and line a muffin tin with 8 or 9 muffin cases
- In a small bowl, make your streusel topping. Combine softened butter with the sugar and cinnamon, and then add in the flour bit by bit until a crumble texture forms. Set aside.
- In a mixing bowl, combine your butter and sugar, then add your bananas, vanilla essence, and milk.
- Once combined, tip in your sifted self-raising flour and a pinch of salt. Stir together until just combined.
- Gently fold in your raspberries, preserving a couple to dot on the top of your muffins. Take care not to break them up too much.
- Scoop your batter into your muffin tins evenly, and then top with the streusel.
- Bake for 20 - 25 minutes until the muffins are golden and a skewer comes out clean when inserted.
- Allow your muffins to cool in the tin for 10 minutes and then turn them out onto a wire tray to allow them to cool fully.
These will store perfectly in an airtight container in the cupboard or fridge for 3 - 5 days.
Tae care not to overmix the batter once you've added the raspberries, as they're very easy to crush and disintegrate into the batter! You could use freeze-dried raspberries or frozen raspberries instead, too.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 17gSaturated Fat: 3gTrans Fat: 3gUnsaturated Fat: 13gCholesterol: 0mgSodium: 285mgCarbohydrates: 53gFiber: 3gSugar: 26gProtein: 4g