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A raspberry muffin on a plate with fresh raspberries.

Vegan Raspberry Muffins (Gluten-Free)

Print Recipe
Vegan Gluten Free Raspberry Muffins are light and soft. Filled with bursts of fresh raspberries, these oil-free muffins make a delicious breakfast, snack, or dessert. Completely plant-based!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 345
Author Elizabeth

Equipment

Ingredients

  • 1 Cup Unsweetened Applesauce
  • ½ Cup Maple Syrup
  • ½ Cup Nut Butter like cashew butter
  • 1 Tablespoon Lemon Juice
  • 2 Teaspoons Vanilla
  • 2 Cups Oat Flour
  • ¾ Cup Almond Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • ¾ Teaspoon Salt
  • ¼ Teaspoon Nutmeg
  • 2 Cups Fresh Raspberries
  • ½ Cup Vegan White Chocolate Chips optional

Instructions

  • Preheat the oven to 350°F. Line a muffin tin with liners.
  • In a large bowl, mix the applesauce, syrup, nut butter, lemon juice, and vanilla. Stir until thoroughly combined.
  • Add the oat flour, almond flour, baking soda, baking powder, salt, and nutmeg. Stir until the mixture is smooth.
  • Gently fold in the raspberries and white chocolate chips (if using).
  • Scoop into your muffin cups. Bake for 20-25 minutes until a toothpick comes out clean. Remove them from the oven and let cool completely. Enjo

Nutrition

Calories: 345kcal | Carbohydrates: 38g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 279mg | Potassium: 210mg | Fiber: 5g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg