These vegan raspberry oat muffins are full of fresh raspberries and rolled oats with a sweet streusel topping. These moist and fresh muffins are easy to make in just 30 minutes. They make a sweet and flavorful breakfast or on-the-go snack.
And, if you want more delicious vegan breakfast recipes, try these homemade chocolate peanut butter granola bars!
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Ingredients For These Vegan Raspberry Oat Muffins
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How To Make Vegan Raspberry Oat Muffins
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.
Important Recipe Notes
Fresh vs Frozen Raspberries: 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 flavored oils like canola, sunflower, or vegetable. Melted coconut oil will strongly flavor 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.
More Vegan Breakfast Recipes
PrintVegan Raspberry Oat Muffins
These vegan raspberry oat muffins are soft, wholesome, and easy to make! A plant-based breakfast or snack bursting with fresh raspberry flavor.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Pescatarian, Vegan, Vegetarian
Ingredients
- 2 cups/240g all-purpose flour
- 2 tsp/8g baking powder
- ½ tsp/2g baking soda
- 1/2 tsp/3g salt
- 2/3 cup/132g granulated sugar
- 6 tbsp/90ml unsweetened applesauce
- 3/4 cup/180ml oat milk
- 6 tbsp/90ml neutral oil (canola, vegetable, sunflower, etc)
- 1 tbsp/15ml apple cider vinegar or lemon juice
- 1 tsp/5ml vanilla extract
- 1 1/2 cups/240g fresh raspberries, washed and dried
- ½ cup/50g rolled oats
Streusel:
- ¼ cup/50g light brown sugar
- ¼ cup/25g rolled oats
- ¼ cup/30g all-purpose flour
- 2 tbsp/30ml neutral oil
- 2 tsp/10ml water
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.
