Vegan Gluten-Free Raspberry Muffins

Sugar – I use organic cane sugar in this recipe, mainly because it keeps the colour of the muffins light, but if you only have coconut sugar or brown sugar they can be used instead, your muffins will just turn out darker in colour. I have not tried making this recipe with liquid sweeteners (like maple syrup or agave) or sugar alternatives, so I am unsure how they would work.

Not all sugar is vegan, some are processed using animal bone char, so to be sure that yours is, buy an organic brand (organic sugar is not processed using bone char) or one that is labelled as vegan.

Raspberries – During testing, I found that fresh, in-season berries work best for this recipe but frozen can be used if fresh ones aren’t available. WhenI tested with frozen raspberries, I thawed them completely on a paper towel, and patted away all of the extra moisture (this is important because any extra moisture can alter the texture of the muffins). Gently (very gently!) fold them into the batter, don't over-mix or the berries will break down and the batter will turn pink.

Applesauce – Use plain, unsweetened applesauce so you can control the flavour and sweetness.

Coconut Oil – Any type of neutral flavoured vegetable oil can be used in place of coconut oil, such as safflower or sunflower. If you do use coconut oil, make sure that all of your other ingredients are at room temperature before starting so it does not solidify when it comes into contact with a cold ingredient.

Baking Powder - Make sure your baking powder is fresh, it's the only leavening agent in the recipe, so it must be active so it can do its job. It cannot be replaced with baking soda.

Turbinado Sugar – This is an optional ingredient, but I like to sprinkle a little on the top of each muffin before they bake to give them a little crunch.

Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!

How to Make Them

(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

1. Mix the dry ingredients, and set aside.

2. Mix the wet ingredients.

3. Combine the wet and dry ingredients and mix them into a batter.

4. Add the raspberries to the batter.

5. Gently stir the berries in, don't over-mix or they will break apart and the juice will change the colour of the batter.

6. Divide the muffin batter into your prepared muffin pan. You can use either a spoon or a scoop to do this. I like using a scoop because it’s quicker and easier to divide the batter, this is the scoop I’m using in the picture below.

An optional step you can take here (it's not shown below) is to sprinkle a small amount of turbinado sugar on top of the muffins.

7. Remove the muffins from the oven and let them sit in the pan for a few minutes before removing them and placing them on a cooling rack.

Flavour Variations

• Raspberry Lemon Muffins - Stir 1 ¼ teaspoon of lemon zest into the wet ingredients.
• Raspberry Orange Muffins - Stir 1 ¼ teaspoon of orange zest into the wet ingredients.
• Raspberry Almond Muffins - Replace the vanilla with almond extract and sprinkle sliced almonds on top of each muffin before putting them in the oven.
• Raspberry Chocolate Muffins - Stir in ½ cup of mini or regular vegan chocolate chips to the batter when you add the raspberries.
• Raspberry White Chocolate Muffins - Stir in ½ cup of vegan white chocolate chips to the batter when you add the raspberries.

Not sure which chocolate chip brands are vegan? Or which brands make vegan white chocolate chips? Read my article "Are Chocolate Chips Vegan" to find a comprehensive list of vegan brands to look for at your grocery store.

Storing Leftovers and Freezing

Since raspberries contain a lot of moisture, these muffins will only keep for up to two days at room temperature, in an airtight container.

If you still have leftovers after two days, place them in the refrigerator where they will keep for another 2-3 days.

You can also freeze them by wrapping them tightly (once they've cooled completely) so they’re airtight and then place them in a container or freezer bag and freeze. They will keep in the freezer for up to three months.

When you’re ready to serve, thaw at room temperature. You can even take it a step further and warm them up in a toaster oven or microwave.

Want more muffins? Be sure to look through this list to see all of my vegan gluten-free muffin recipes!

What's the Texture Like?

They are fluffy, moist, and tender with fresh, juicy raspberries in every bite.

But to get this texture, you must follow the recipe exactly as it’s written. If you make any substitutions or changes, outside of what is discussed above, you risk your muffins not turning out as expected.

Tips for Success

• Use the same flour I use. Baking vegan gluten-free can be tricky because different flours produce different results. I know this particular flour works perfectly for this recipe, so to duplicate that perfection, please use Bob’s Red Mill Gluten-Free All-Purpose Flour (in the RED bag!).
• Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily. Make sure all of your ingredients are at room temperature.
• Measure your ingredients correctly. I highly recommend using a scale (this is one I have (Amazon Link) and my weight measurements when making this recipe. If you don’t have a scale, lightly spoon the flour into your measuring cup until it is overflowing and then drag the flat edge of a butter knife across the top to level it off. (NEVER dunk the measuring cup into the flour to fill your measuring cup because this will guarantee an incorrect measurement of up to 1.5x more flour and a recipe fail.) Learn more about how to measure flour correctly.
• Make sure your baking powder is fresh. This is an important ingredient that makes the muffins rise and become fluffy, it is the only rising agent in the recipe. If it's not fresh, your muffins will turn out dense and gummy.
• Read this post from top to bottom before you start. I’ve included many tips and tricks to get things right. Also, read through the actual recipe before getting started.
• Follow the recipe exactly as it’s written for the very best results.