Looking for an easy vegan recipe to make for breakfast on-the-go? Look no further than these egg- and dairy-free raspberry muffins.
These vegan raspberry muffins are so amazing, yet the recipe is super simple! I really can’t get enough. That is probably because raspberry is my favorite fruit. And it’s my recipe. Okay, I realize my opinion is 100 percent biased. But still, these vegan raspberry muffins are everything and more.
Also, if you want some variety, you can make this recipe again and switch out the raspberries for chocolate chips, blueberries, or whatever your heart desires. I decided to use frozen raspberries for this vegan raspberry muffins recipe because they are cheaper. Plus, I always have them in my freezer. It makes the recipe more user-friendly. But, they would be equally amazing with fresh raspberries!
This recipe only calls for a handful of ingredients. These include the basics like flour, sugar, baking powder, and coconut oil. Plus, almond milk, vanilla extract, salt, and—of course—lots of raspberries.
Take these muffins to-go for breakfast, or indulge in them as an afternoon treat. Whichever way you decide to eat them—I hope you like ’em!
Ingredients
- 2 cups flour 242g
- 1 cup sugar 215g
- 1 tbsp baking powder 12g
- 1/4 tsp salt
- 1/2 cup coconut oil 94g
- 1 cup almond milk
- 2 tsp vanilla extract
- 2 cups frozen raspberries 126g
Instructions
- Preheat oven to 375F. Place muffin liners in a muffin tin.
- In a large bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
- In another bowl, melt the coconut oil. Add (room temperature or slightly warmed up) milk, vanilla. Whisk to combine.
- Add the wet ingredients to the dry ingredients. Mix, and add the frozen raspberries. (You should slightly thaw them before, just so the coconut oil doesn’t firm up.)
- Fill the muffin liners. Makes eight to ten muffins.
- Bake for 25 minutes. Let cool for 15-20 minutes.
Additional Recipes
In the mood for some more delicious vegan muffin recipes? Then try making these vegan spelt muffins with blackberry coconut frosting. This recipe uses dairy-free yogurt in place of eggs. The muffins are also infused with herbal tea!
Or, how about vegan banana oat crepes? Enjoy this recipe any time of the day—even for dessert! The recipe features oat and buckwheat flour, almond milk, a banana, maple syrup, salt, grapeseed oil, vanilla extract, and coconut oil. It’s so easy to make.
For a heartier breakfast, make my vegan tofu breakfast scramble. My recipe has a texture that is incredibly similar to chicken eggs, especially if you use firm tofu. This is because it dries out very easily. To give the scramble a taste similar to eggs, you can use black salt. Serve it with your favorite breakfast sides like meatless sausages and toast.
This recipe was republished with permission from Everyday Vegan Food.
