Gluten-Free Vegan Raspberry Muffins

These Gluten-Free Vegan Raspberry Muffins are moist, fluffy and filled with jammy raspberries. The recipe is easily customisable and comes together in one bowl, and they are refined sugar free too. Perfect for breakfast, brunch, a snack or dessert! Great for Valentine's Day, Easter and Mother's Day too!

Can you use frozen raspberries?

• Yes, you can use either fresh or frozen raspberries.
• If using frozen raspberries, be careful when mixing them into the batter. Otherwise, the juice from the raspberries could bleed into the rest of the batter, and spoil the colour of your muffins.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a mixing bowl.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

• Divide the batter between muffin cases in a muffin/cupcake tin.

• Bake for 15-20 minutes.

Substitutions you can make to this recipe

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.

Flavour substitutions you can make

• If you're not into raspberries, you can make my blueberry muffins, strawberry muffins or cranberry muffins instead, or use blackberries or cherries.
• You can add some orange zest.
• You can add chocolate chips.
• You can sprinkle over some flaked almonds before baking, if desired.

How long do these muffins keep for?

These muffins do taste best when fresh, but keep covered in the fridge for up to a few days.

More gluten-free vegan muffin recipes

• Carrot Muffins
• Blueberry Banana Bread Muffins
• Chocolate Muffins
• Apple Muffins
• Blueberry Muffins
• Chocolate Banana Muffins
• Banana Muffins
• Lemon Muffins
• Chocolate Zucchini Muffins
• Chocolate Pumpkin Muffins
• Gingerbread Muffins
• Strawberry Muffins
• Lemon Blueberry Muffins
• Matcha Muffins

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Raspberry Muffins

These Gluten-Free Vegan Raspberry Muffins are moist, fluffy and filled with jammy raspberries. The recipe is easily customisable and comes together in one bowl, and they are refined sugar free too.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten-free raspberry muffins, gluten-free vegan muffins, vegan raspberry muffins

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Calories: 193kcal

Author: Rhian Williams

Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 2 tablespoons lemon juice *
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 100 g (1 cup) raspberries (fresh or frozen) ***

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.

• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it’s looking too dry.
• Add the raspberries and fold in gently - make sure you don’t crush them.
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
• These muffins taste best eaten on the day they’re made, but keep for a few days.

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the muffins fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can alternatively use almond flour.

***If using frozen raspberries, be careful when mixing them into the batter. Otherwise, the colour of the raspberries could bleed into the rest of the batter, and spoil the colour of your muffins.

Nutrition Facts

Gluten-Free Vegan Raspberry Muffins

Amount Per Serving

Calories 193 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g25%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.5g

Sodium 47mg2%

Potassium 62mg2%

Carbohydrates 21g7%

Fiber 3g12%

Sugar 9g10%

Protein 4g8%

Vitamin A 3IU0%

Vitamin C 3mg4%

Calcium 79mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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