I found this recipe and tweaked it a bit.  I think I could make it a little healthier with almond flour or natural sweetener, but that will require a bit more experimenting.  For now, this version hits the spot – it’s simple, sweet, and satisfying.

Whether you’re fully vegan or just looking to try something new, these muffins are a fun way to enjoy raspberries in a fluffy, feel-good treat. It made me do the happy dance -maybe it will for you, too.

Try them with:
  • A warm cup of tea
  • A plant-based protein shake
  • Or as a brunch treat you can bring to a friend

Ingredients

Muffin

  • 1 1/2 cups  all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cornstarch
  • 1 tsp cinnamon
  • 1/2 cup organic granulated sugar
  • 1/4 cup vegan butter, melted and cooled to room temperature
  • 2 tbsp dairy-free yogurt, room temperature
  • 3 tbsp aquafaba (egg substitute
  • 1 tsp vanilla extract
  • ¾ cup oat milk, room temperature
  • ¾ cup fresh or frozen raspberries

Crumble (optional)

  • 1/2 cup almond, oat, or all-purpose flour, or gluten-free
  • 1/4 cup organic granulated sugar
  • 1-1/2 tbsp vegan butter, room temperature
  1. Measure out all ingredients
  2. , Line a 12-tin mini-muffin pan with cupcake liners or a 6 large cup muffin tin with muffin liners.
  3. Whisk the dry ingredients:
  4. In a large bowl, whisk together the sugar, vegan butter, dairy-free yogurt, vanilla extract, and aquafaba.
  5. Add in the flour and dairy-free milk, and whisk again just until lightly mixed.
  6. Gently fold in the raspberries,  just until incorporated.
  7. Cover the bowl.  Refrigerate for at least 1 hour, or preferably overnight.
  8. Preheat the oven to 400F.

For the crumble:

  1. Mix flour, sugar, and vegan butter with a fork.
  2. Fill the muffin cups to the top of the muffin liners. Add 1-2 tsp of crumble.
  3. Bake for 12 minutes at 400F.
  4. Reduce the oven temperature WITHOUT opening the oven to 350F.
  5. Bake for 15-18 minutes, or until the toothpick comes out clean.
  6. Remove from the oven and let cool for 10 minutes before moving the muffins to a cooling rack to completely cool. Store in an airtight container for up to a week in the fridge, or 3 months in the freezer.

Quick Notes:

Frozen work fine – just don’t overmix.

You can sub coconut sugar or almond flour to experiment with healthier versions.

Let me know if you make these! I’d love to hear how they turned out and what twist you add!

Looking for more plant-based goodness?  Try my plant-based protein shake or plant-based garlic cauliflower mash potatoes