Vegan Raspberry Muffins

The BEST Vegan Raspberry Muffins with streusel topping. Moist, fluffy and lightly sweet with tangy pops of raspberries and oats throughout.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings serves

Calories 255kcal

Ingredients

2 cups all-purpose flour approx. 240 g
2 tsp baking powder approx. 8 g
½ tsp baking soda approx. 2 g
½ tsp fine salt approx. 3 g
⅔ cup granulated sugar approx. 132 g
6 tbsp unsweetened applesauce approx. 90 ml
¾ cup oat milk approx. 180 ml
6 tbsp neutral oil canola, vegetable, sunflower; approx. 90 ml
1 tbsp apple cider vinegar or lemon juice, approx. 15 ml
1 tsp vanilla extract approx. 5 ml
1½ cups fresh raspberries washed and dried; approx. 240 g
½ cup rolled oats approx. 50 g
¼ cup light brown sugar approx. 50 g
¼ cup rolled oats approx. 25 g
¼ cup all-purpose flour approx. 30 g
2 tbsp neutral oil approx. 30 ml
2 tsp water approx. 10 ml

Instructions

Preheat oven to 350°F/175 C. Line ½ cup/120ml wells in a muffin pan with liners.

Make the streusel:

In a small bowl combine the sugar, oats, and flour. Stir to distribute everything evenly.
Pour in the oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.

Make the muffins:

In a medium bowl combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute everything. Mixing all the dry ingredients ahead of time will reduce the amount of stirring needed and lead to more tender muffins.
In a large bowl, combine the sugar, apple sauce, and oil. Beat with a hand mixer on low speed (or a hand whisk) until smooth and well combined.
Add the oat milk, vinegar, and vanilla extract. Beat until combined.
Add the flour mixture and stir until just combined. Do not over mix.
Fold in the raspberries and rolled oats.
Scoop into prepared muffin wells, filling each with 1/4"/6mm space remaining.
Sprinkle the streusel mixture on each muffin.
Bake for 20-22 minutes until a skewer inserted comes out clean.
Allow to cool in the pan for at least 5 minutes before removing and allow to cool completely.
Serve warm or at room temperature. Best the same day. Store in the fridge for up to three (3) days and reheat before eating.

Notes

Texture/taste Notes: Vegan muffins full of fresh raspberries and rolled oats with a sweet steusel topping. These moist and fresh muffins are easy to make in just 30 minutes. They have a tender crumb balanced out with the crunchy streusel topping. A sweet and flavourful breakfast or snack with extra fiber and fresh fruit vitamin C.

Fresh vs Frozen: This recipe works best with fresh raspberries. Frozen raspberries will release more moisture into the batter. If attempting frozen raspberries, keep frozen and toss with 2 tbsp/15g flour before folding in.

Oil choice: Any oil will work in this recipe. The best choices are very neutral flavoured oils like canola, sunflower, or vegetable. Melted coconut oil will strongly flavour the muffins and is not recommended for the way in interacts with apple sauce.

Apple sauce: This is both the binding agent and some of the liquid, much as eggs would be. The pectin in apples acts as the binding agent to provide structure without the muffin getting tough from overworking the gluten in the flour.

Nutrition