Vegan Raspberry Muffins

Vegan Raspberry Muffins


There is nothing better than fresh raspberries especially when they are added to Vegan Raspberry Muffins with a crumb topping.  Plant-based breakfasts will never be the same!


A Fresh and Flavorful Plant-based Breakfast

Muffins are a great option for starting your day. Particularly when you include healthy ingredients like oat flour and natural sugars. Vegan breakfasts don’t need to be boring!

These Vegan Raspberry Muffins are nutritious but they are also packed with fresh berry flavor.  Each muffin includes enough juicy raspberries that they will surely make your mouth water.


Bakery Quality Muffins Made at Home

Growing up my family frequently visited Perkins Restaurants for breakfast or brunch whenever we were traveling.  I could never resist ordering their raspberry muffins. Well, these Vegan Raspberry Muffins are just as good if not better than those huge muffins at Perkins.

But even more importantly, these plant-based muffins are so much healthier than those monstrous muffins of my childhood. Plus, they can be made at home! Bakery goodness with a fraction of the guilt.


Frequently Asked Questions:

  • Can frozen raspberries be used in place of fresh?

    • Absolutely.  Frozen berries are a great option if fresh raspberries are out of season. They can be used exactly like you would fresh. Just be sure to unthaw them first so there isn’t any extra water.
  • Can you substitute other berries for the raspberries?

    • Yes! Feel free to switch them out for blueberries, blackberries, strawberries, or even huckleberries if you can get your hands on them!  Another option is to combine multiple berries and make a mixed berry muffin if you prefer. Yum!
  • What if I don’t have oat flour?

    • Feel free to substitute the oat flour with any other flour of your choosing. All-purpose flour can be used or almond flour also works great.
  • Can you make these muffins without the streusel topping?

    • Yes, these can be made without the crumble on top. This is a great option if you are looking to reduce your sugar intake.  The muffins will still be delicious but with less sugar overall.


Leftover Muffins?

I will be honest, we rarely have too many leftovers.  These muffins usually are devoured quickly.  However, they also save remarkably well.

You can store any leftovers in an airtight container or in a Ziploc bag for up to 3 to 4 days.

But you can also freeze these muffins and remove a muffin or two at a time for a quick and easy breakfast.  Just heat them in a microwave and enjoy.


It’s Time to Make Vegan Raspberry Muffins!

These fresh and easy to make muffins are sure to be loved by all.  If you love muffins, don’t wait any longer… make these Vegan Raspberry Muffins today!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
final vegan raspberry muffin on a cooling rack.

Vegan Raspberry Muffins

  • Author: meatlessmakeovers
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 muffins 1x
  • Category: breakfast
  • Method: bake
  • Cuisine: american
  • Diet: Vegan


There is nothing better than fresh raspberries especially when they are added to Vegan Raspberry Muffins with a crumb topping.  Plant-based breakfasts will never be the same!



Crumble Topping:

½ Cup Oat Flour (or another flour of your choice)

¼ Cup Oats

1 Tbsp Coconut Oil

2 Tbsp Maple Syrup

2 Tbsp Coconut Sugar

Muffin Ingredients:

2 Tbsp Flax Meal

6 Tbsp Warm Water

1  1/2 Cups Oat Flour (or another flour of choice)

2 tsp Baking Powder

¼ tsp Salt

¾ Cup Sugar

¼ Cup Coconut Oil

¾ Cup Dairy Free Yogurt

1 tsp Vanilla Extract

6oz or 1 cup Raspberries


  1. Preheat the oven to 350 degrees.
  2. In a small bowl combine the flax meal and warm water for the vegan “egg.”
  3. Prepare the muffin pan with either a light coating of coconut oil or paper liners.
  4. In a small bowl, combine the crumble ingredients. Mix and press mixed ingredients with a fork to create small streusel crumbs. Then, place the mixture in the freezer. This allows the crumble topping to become even crispier when baked.
  5. In a large bowl, add the flour, baking powder, and salt and stir to incorporate.
  6. In a medium bowl, combine the sugar and coconut oil and whisk together.  Then add the flax “eggs” and whisk until combined. Finally, add the yogurt and vanilla and mix until combined.
  7. Add the wet ingredients to the dry ingredients and stir by hand until combined.
  8. Fold half the fresh raspberries into the dough carefully.
  9. Spoon the batter into the prepared muffin tins. Fill the muffin cups 3/4 of the way to the top and then add the remaining raspberries (about 3 or 4 berries to each muffin tin).
  10. Remove the crumble topping from the freezer and break up slightly with a fork, if needed. Add a large spoonful of crumble to the top of each muffin.
  11. Place them in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The crumble topping should also be nicely browned and crispy.
  12. Allow the muffins to cool for at least 5 minutes in the pan and then remove them and cool on a wire rack.
  13. Serve and enjoy!

Keywords: Vegan Raspberry Muffins


ingredients for vegan raspberry muffins in white bowls on a white background. crumble being mixed in a small white bowl.

ingredients being mixed together in a glass bowl. raspberries being folded into the dough .

crumble being spooned onto the unbaked muffins. final vegan raspberry muffin on a cooling rack.

final vegan raspberry muffin on a cooling rack. final vegan raspberry muffin on a white plate.


If you are looking for other Vegan Breakfast Ideas, here are some of our favorite recipes:

  1. Chili Garlic Chickpea Scramble
  2. Vegan Chocolate Chia Banana Pancakes
  3. Tomato & Broccolette Tofu Scramble
  4. Simple Chickpea Omelet


This post contains affiliate links. If you decide to purchase from them, we will receive a small commission. Thank you for your support!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star