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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