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5.0 from 12 votes

Vegan Raspberry Muffins [Oil Free]

These vegan raspberry muffins strike a perfect balance of sweetness and tartness, boasting incredible moisture and irresistible flavour!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 Muffins
Calories: 131 kcal
Course: Dessert , Breakfast
Cuisine: American , Canadian

Ingredients

  • 1 cup soy milk
  • 2 teaspoons lemon juice or apple cider vinegar
  • 1 tablespoon lemon zest from approx. 1 large lemon
  • ⅓ cup unsweetened applesauce
  • 270 grams oat flour approx. 3 cups spooned + leveled
  • ½ cup unrefined coconut sugar or brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1.5 cups fresh raspberries
Optional Glaze
  • ½ cup icing sugar
  • 2 teaspoons lemon juice

Instructions

    Cup of Yum
  1. Preheat the oven to 375℉/190℃ and grab a muffin tray to fit 12 muffins. If you don't have a nonstick pan use paper liners or grease the tins.
  2. Combine the soy milk and lemon juice in a large bowl and set it aside for 5 minutes to thicken and curdle. (This makes vegan buttermilk.)
  3. Then add the lemon zest and applesauce to the bowl of curdled milk and mix.
  4. Next, add the flour, sugar, baking powder and soda. Mix until combined without overmixing. Then gently fold in the raspberries.
  5. Divide the batter between your 12 muffin cups and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for at least 20 minutes before carefully transferring to a cooling rack. The muffins are delicate, so let them cool before transferring.
  6. If using the optional glaze, mix the sugar and lemon juice in a small bowl Once the muffins are completely cooled, drizzle them with the glaze and let them sit for a few minutes so the sugar hardens, and enjoy.

Notes

  • The muffins will keep in a sealed container at room temperature for 2-3 days, refrigerated for up to 1 week or frozen for up to 3 months.
  • Inspired by my Lemon Blueberry Muffins.
  • Weigh your flour using a kitchen scale for the most accurate results! Scooping flour from a bag will compact the flour, and could mean too much flour is being used which could result in a denser muffin.
  • Use FRESH + ACTIVE baking powder. Baking powder that has been open in the pantry for 6+ months may lose its effectiveness.
  • Let your muffins cool in their pan for at least 20 minutes before transferring to a cooling rack. These muffins are delicate when warm so give them time to cool to prevent breaking them.
  • If using the optional glaze, ensure the muffins are completely cooled first and glaze them just before serving. Storing glazed muffins in a sealed container will cause the glaze to melt.

Nutrition Information

Calories 131cal (7%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 2g (3%) Sodium 141mg (6%) Potassium 137mg (4%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 49IU (1%) Vitamin C 5mg (6%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Muffins

Amount Per Serving

Calories 131

% Daily Value*

Calories 131cal 7%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 2g 3%
Sodium 141mg 6%
Potassium 137mg 3%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 49IU 1%
Vitamin C 5mg 6%
Calcium 81mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.