Crunchy on the outside, soft on the inside, you'll love these vegan raspberry muffins. Excellent for after school snacks or school lunchboxes or anytime, really!) |

Vegan Raspberry Muffins

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


When you take Waka Flocka Flame’s Vegan Blueberry Muffins and you make them vegan raspberry muffins with crunchy coconut sugar. They’re AWESOME.



  • 1 cup coconut milk (or any other non-dairy milk)
  • 1 teaspoon lemon juice
  • 2 cups plain flour
  • 2.5 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut sugar + 2 tablespoons (or brown sugar)
  • 1/4 cup melted coconut oil + 2 tablespoons
  • 1 teaspoon vanilla extract
  • 1 Large lemon, zested
  • 2 cups raspberries


  1. Preheat oven to 180C/375F. Line your muffin tin with papers, if using.
  2. In a small bowl, add lemon juice to milk and stir. Let sit for a few minutes.
  3. In a large bowl combine flour, baking powder, baking soda, and salt.
  4. Add sugar, coconut oil, lemon zest and vanilla to the the milk.
  5. Add the liquid to the dry mixture and stir gently to combine – don’t overmix or you’ll make your muffins tough. Gently fold through raspberries.
  6. Spoon mixture into muffin tins – either 12 large ones or a tray of mini muffin holes. I like to fill to the top so they rise and get a crisp top. Otherwise I feel a bit ripped off. Bake 15-20 mins for mini, or 20-25 for normal size. They are done when a skewer inserted into the centre comes out clean.

Keywords: easy vegan muffins, quick vegan muffins, raspberry muffins, dairy-free muffins, egg-free muffins, vegan-friendly muffins