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two vegan raspberry muffins with raspberries in the foreground

Vegan Raspberry Muffins

Megan Calipari
These Vegan Raspberry Muffins are tender, simple to make and full of fresh raspberries. These muffins freeze beautifully for a quick breakfast or snack on-the-go.
Prep Time 15 mins
Cook Time 14 mins
Course Breakfast
Cuisine American
Servings 12 Muffins


  • 1 Large Mixing Bowl
  • 1 Cutting Board
  • 1 Knife
  • 1 Muffin Tin
  • 12 Muffin Tin Liners
  • Measuring Cups and Spoons
  • 1 Spatula


  • 1 Cup Non Dairy Yogurt
  • Cup Granulated Sugar
  • ½ Cup Canola Oil
  • 2 teaspoon Vanilla Extract
  • 2 ¼ Cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1 Cup Raspberries, halved
  • Turbinado Sugar (Optional)


  • Line a muffin tin with paper liners. Preheat oven to 400* F
  • In a large bowl, combine granulated sugar, non dairy yogurt, canola oil and vanilla extract and whisk well.
  • Into the bowl, add flour, baking powder, baking soda and salt and fold together with a spatula until just combined.
  • Add raspberries and fold to distribute.
  • Portion batter into lined muffin tin, filling each space ¾ of the way. Then, sprinkle the tops of the muffins with turbinado sugar.
  • Bake in a 400* oven for 15-17 minutes turning halfway through. Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean.
  • Cool slightly, then serve.
Keyword Raspberry Muffins Vegan, Vegan Raspberry Muffins