Vegan raspberry muffins with a touch of zesty lime. These muffins are fluffy, fruity, and a perfect addition to breakfast or brunch.
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This vegan raspberry muffin is adapted from my lemon blueberry muffins. Lime replaces the lemon, which pairs with sweet-tart raspberries like an absolute dream!
I love having these on hand for a quick breakfast or snack.
Ingredients and substitutions
- flax egg - Flax meal mixed with water is the binder that replaces egg in this vegan muffin recipe.
- lime zest - Adds an amazing lime flavor to both the muffins and the oat topping!
- vanilla extract - A little vanilla pairs so well with the raspberry and lime flavors.
- vegan milk - Choose your favorite, creamy vegan milk.
- lime juice - Adds even more lime flavor to the batter. You'll need two to three limes, total, to get the zest and juice you need for these raspberry muffins.
- oil - Oil adds texture and moisture to these muffins. You can use applesauce, just know that the texture will be a little bit more dense. You also use oil in the oat topping to bring it together. For oil-free, omit the topping.
- white wheat flour - I love white wheat flour! It's a whole wheat flour that's lighter in flavor than traditional whole wheat flour, because it's made from a different kind of wheat. You can use the same amount of all-purpose flour, if you prefer.
- sugar - For sweetness. I've reduced the sugar quite a bit here, so I don't suggest going any lower. You're also using brown sugar in the oat topping.
- baking powder - Helps the dough get light and fluffy.
- salt - Helps bring out the lime flavor in the muffins and in the oat topping.
- raspberries - You can use fresh or frozen. If you choose frozen, make sure that they aren't frozen in syrup, which some companies do. The syrup will mess up the moisture level of the batter.
- rolled oats - This is the base for your lime oat topping.
How to make vegan raspberry muffins
Preheat the oven to 375° F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients. Add the flax meal, water, tablespoon of lime zest, vanilla, vegan milk, lime juice, and oil to bowl, and mix until well combined. Then, fold in the rasberries.
Spoon the batter a into lined muffin tin, filling each cup about ¾ full.
Make the oat topping. In a small bowl, combine the oats, brown sugar, teaspoon of lime zest, and ¼ teaspoon of salt. Mix well, then add two tablespoons of the oil.
Mix well, until all of the sugar is nice and moist and the mixture is a little bit clumpy. You can add more oil by the teaspoon, if needed. Scoop 1 tablespoon of this mixture on top of each unbaked muffin, patting it down into the batter, so it will stick.
Bake on the middle oven rack for 20 to 22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for 10 to 15 minutes before eating.
Helpful tips
- When you add the wet ingredients to the dry, you do want to work quickly. It's helpful to have all of the ingredients gathered, including zesting and juicing your limes, before you start.
- When you add the oat topping, gently pat it down into the batter to help it stick.
- An ice cream scoop is the perfect size for scooping the muffin batter into the pan!
- Don't skip cooling the muffins before you serve them. If you serve them warm, they'll stick to the paper liner.
Storage directions
Let the muffins cool completely before storing. Leftover muffins will keep for two to three days in a lidded container at room temperature or for four to five days in the fridge.
More vegan muffin recipes
📖 Recipe
Vegan Raspberry Muffins
Ingredients
Dry Ingredients
- 1 ½ cups white wheat flour - or all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 tablespoon flax meal
- 3 tablespoons water
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- ¾ cup vegan milk
- ¼ cup lime juice
- ¼ cup oil - use applesauce and omit the oat topping for oil-free
- 1 ½ cups raspberries - fresh or frozen. If you use frozen, make sure that they aren't frozen in syrup. The syrup will mess up the moisture level of the batter.
Topping Ingredients
- ½ cup rolled oats
- ⅓ cup brown sugar - firmly packed
- 1 teaspoon lime zest
- ¼ teaspoon salt
- 2-3 tablespoons oil
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Add the flax meal, water, tablespoon of lime zest, vanilla, vegan milk, lime juice, and oil to bowl, and mix until well combined. Then, fold in the rasberries.
- Spoon the batter a into lined muffin tin, filling each cup about ¾ full.
- Make the oat topping. In a small bowl, combine the oats, brown sugar, teaspoon of lime zest, and ¼ teaspoon of salt. Mix well, then add 2 tablespoons of the oil. Mix well, until all of the sugar is nice and moist and the mixture is a little bit clumpy. You can add more oil by the teaspoon, if needed. Scoop 1 tablespoon of this mixture on top of each unbaked muffin, patting it down into the batter, so it will stick.
- Bake on the middle oven rack for 20 to 22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for 10 to 15 minutes before eating.
Got a question? Tried this recipe? Leave a reply!