Vegan Raspberry Muffins



My interest towards vegan baking started only when I was forced to go vegan due to medications last year around April for a period of six months. I sometimes wonder whether I would have discovered vegan baking otherwise. Those six months made me realise how tough it is for vegans to even have something from outside. I used to get frustrated at the lack of options and how I would helplessly look at the girls while they enjoy their slice of cake or their bowl of pudding. There would be eggless options, but not vegan options. Thankfully, slowly things are changing, but still vegan options are still mighty expensive in this part of the world. It is easier to make them and eat them at home rather than buy them! Hehe…


So for today’s Bake-a-thon post, these vegan muffins studded with raspberries is what I am going to share…




There is one thing with vegan baking – while using normal ingredients, the end result can be chewy. So do not approach them expecting a bake with eggs and/or diary in it. Same is the case with these muffins as well. I baked these when I was craving for something sweet but couldn’t get anything to eat, and the best part is I ate up all the 6 muffins, as none of the folks liked it at home, thanks to its texture. But that doesn’t mean that I didn’t enjoy them. I loved them for breakfast or tea time along with a cup of black tea or coffee. The tartness of the raspberries were perfect in these lightly sweet muffins. They are really easy to make, as there is no melting or waiting time involved, just mix, pour and bake! The only thing is that you have to be extremely careful just to fold them and don’t mix them vigorously so that you don’t have brick-like muffins! πŸ˜‰ Off to the recipe…





5 from 2 votes

Vegan Raspberry Muffins

Course Cakes
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Rafeeda


  • 1 1/4 cup all-purpose flour
  • 1/2 tbsp baking powder
  • 1/4 cup sugar
  • 1/2 cup almond milk
  • 1/2 tsp apple cider vinegar
  • 1/4 cup oil
  • 1/2 scant cup raspberries


  • Preheat oven to 200 degrees. Line a 6 muffin pan and set aside.
  • Whisk the flour, baking powder and sugar together.
  • Add the vinegar to the milk and keep undisturbed for five minutes.
  • Add the oil into the milk and whisk well.
  • Add the wet ingredients into the dry ingredients and fold in. Fold in the raspberries.
  • Divide equally into the prepared pan and bake for 20 to 25 minutes till done.
  • Cool in the pan for 10 minutes before transferring to a cooling rack.


This is part of the Bake-a-thon 2017



Pin Loading InLinkz ...


Join the Conversation

  1. Yes it is really tough to be a vegan , I too tried being a vegan for more than eight months and seriously it is tough to eat out .
    I am loving these vegan muffins and shall pass the recipe to my vegan nephew .

    1. Rafeeda AR Author says:

      Thank you so much Vaishali…

  2. Ha ha, this is the problem with us, if there is no taker for our bakes, we consume it ourselves. To me these muffins sound delicious

    1. Rafeeda AR Author says:

      Thank you so much Ritu…

  3. Actually when we are forced to do something we find it tough, though there are times when we end up doing those things easily…I have tried vegan bakes with wonderful results with fruit puree and aerating it with apple cider. The texture comes out good when the portion baked is a muffin…Even I have resorted to baking these at home because the store eggless bakes are bad ..good to see such a wonderful bake here..

    1. Rafeeda AR Author says:

      Yeah that’s true… if we choose it with our will, nothing is tough to adhere to… Thank you so much Valli…

  4. I usually pack most of vegan bakes to my vegan neighbour who enjoy thoroughly. Am sure the tartness of the raspberries will make this muffins more interesting na.

    1. Rafeeda AR Author says:

      Thank you so much Priyaakka…

  5. Kalpana Sareesh says:

    Almond milk addition is definitely interesting, noted the point.

    1. Rafeeda AR Author says:

      Thank you so much Kalpana…

  6. those muffins are pretty cute… if I have try them I will make with eggs and milk…(sigh)…

    1. Rafeeda AR Author says:

      Hehe… it does happen! Thanks a lot Amrita…

  7. Delicious looking muffins.

    1. Rafeeda AR Author says:

      Thanks Shobhaji…

  8. looks so soft perfect breakfast recipe

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  9. Sapana Behl says:

    5 stars
    Veganism isn’t as tough as it seems as Valli mentioned but really it depends on us,right? The muffons looks so soft and delicious with those raspberry peeking out.

    1. Rafeeda AR Author says:

      Thank you so much Sapana…

  10. Studded with raspberries they are looking great!!

    1. Rafeeda AR Author says:

      Thanks a lot Pankti…

  11. i saw ths on my blogger feed and have been eyeing them for the vegan reason πŸ™‚ they look absolutely scrumptious RAfeeda

    1. Rafeeda AR Author says:

      Thank you so much Kalyani… πŸ™‚

  12. Here we get vegan everything butter cheese and everything But you might consider using applesauce or yogurt work as great egg replaces to yield similar results to regular muffins

    1. Rafeeda AR Author says:

      I have never tried baking with applesauce, would love to try some day for sure… Thank you so much Mir…

  13. Vegan baking has come a long way in the past few years here. Most of the ingredients are easy to buy now.
    Your vegan raspberry muffins look moist and delicious.

    1. Rafeeda AR Author says:

      The market over here is still young, getting vegan ingredients is rare and expensive too, though it is improving… Thank you so much Pavani…

  14. hmm can understand when you are used to bakes with eggs , you can very easily know the difference in the texture! I never know the difference, i have got a liking for vegan bakes now, even at home kids and hubby don’t know the difference! Love the beautiful hue of raspberried in the muffins!!!

    1. Rafeeda AR Author says:

      I like eggless bakes better than vegan bakes for sure, but at times to like to experiment… Thanks a lot Priya…

  15. Kim Bourgeois says:

    5 stars
    Great muffins ! I did try the oven at 200 I found it was too low of a temp to bake the muffins completely and they were still doughy. So I ended up bumping to 350 F πŸ˜‰

    1. Rafeeda AR Author says:

      The temperatures mentioned on all recipes on the blog is in Celsuis, since the ovens here work that way. Regret the confusion… Just glad they turned out well… πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog