The easiest vegan raspberry muffins, with just ten ingredients and one bowl! Plant based yogurt adds a great flavour here and makes for very light muffins, despite using 100% whole grain spelt flour.
I try to make muffins once a week to have as snacks or a quick breakfast, and these have been a favourite lately. With our autumn fruiting raspberries starting to peak, we’re getting a large bowl of berries every day now, and making good use of them before moving.
The yogurt is key to this recipe and can’t be subbed. There are so many great plant-based yogurt options these days, really something for everyone, so I’m sure you can find one you like. There is a homemade coconut yogurt recipe in my book if you want to make it yourself.
Why You Should Try This Recipe
Few of the recipes on OE use ingredients like vegan yogurt because it can be pricey and I don’t usually have it on hand. For this recipe, though, it’s well worth it – the yogurt makes for excellent texture and flavour.
- A one-bowl recipe: despite using spelt flour, this can all be made in one bowl if you’re careful not to over mix. Gently fold in the berries and you’ll be fine.
- Made with whole grain flour: this recipe calls for whole grain spelt flour, which adds extra protein and fibre along with a nice nutty flavour.
- Minimal ingredients: you only need ten total ingredients, including salt and baking powder. Always a good thing!
- Yogurt: I’ve made these with oat, cashew, and coconut yogurt, all with excellent results. Dairy yogurt works too (Graham eats it, so I did test for this). If you buy a vegan yogurt you don’t love on its own, use it for the muffins!
- Olive Oil: whatever your normal baking oil is can replace the olive oil, but I find coconut oil makes the muffins too dense.
- Spelt Flour: light spelt flour can be used in place of whole grain. Whole wheat pastry flour should work, too, and regular whole wheat flour. I haven’t tried the latter and it does tend to be heavier, so it may result in denser muffins.
- Raspberries: fresh or frozen. Don’t have raspberries on hand? Use blueberries or blackberries instead, or a mix.
Step by Step
1. Wet ingredients: mash the bananas in a large mixing bowl and add the other wet ingredients.
2. Mix: whisk well until fully combined. You can use an immersion blender to puree any pieces of banana if you don’t like the texture.
3. Add dry ingredients: carefully stir in the flour and other dry ingredients.
4. Add raspberries: carefully fold in the raspberries until evenly incorporated. Don’t over mix.
5. Scoop into muffin tin: evenly divide the batter and then top with extra berries (optional).
6. Bake: for about 20 minutes, or until they pass a skewer test.
If you can’t see the video in the post, please watch it on YouTube instead.
The banana acts as both a binding agent and a sweetener. If you want to switch this out, you could use a lesser amount of applesauce (about 50g / ~1/4 cup) or a large egg (if there’s no need to avoid eggs).
These make slightly smaller, denser muffins than my banana blueberry muffins, which the recipe is adapted from. This is due to the added yogurt and it’s well worth it for the excellent flavour.
One of my favourite things to do with this recipe is add in mini chocolate chips along with the raspberries and make a chocolate raspberry muffin. Maybe not for a breakfast muffin but if you plan on snacking, add in about 50-70 grams of chocolate chips (I toss in a handful and don’t measure).
How to Store
Storage: since the muffins contain a lot of fruit, they’ll only keep for a day or two at room temperature. I recommend storing them in a sealed container for up to a week in the refrigerator.
Freezing: freeze in an airtight container for up to three months. For best results, thaw in the refrigerator.
- Don’t make unlisted substitutions: a really common one is almond flour. It doesn’t contain any gluten and doesn’t absorb much liquid like other flours do, so it can’t be subbed 1:1. Coconut flour is another favourite, and it’s the opposite problem. Stick with the recommended subs above.
- Try not to over mix: spelt has less gluten than plain flour and can become tough more quickly when over-mixed. Stir until just combined, and a few streaks of flour are fine.
- Check oven temperature: this is a common problem. Home ovens often run 10-20°C off from what they’re set at so a small oven thermometer can be helpful. If you find that your bakes are often failing despite following the recipe exactly, you may need to check this.
More Whole Grain Muffins
Vegan Banana Blueberry Muffins
Chocolate Beet Muffins
Morning Glory Carrot Muffins
Vegan Banana Chocolate Chunk Muffins
If you make these Raspberry Yogurt Muffins or any other muffin recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Vegan Raspberry Yogurt Muffins
- 1 large banana
- 250 grams plant-based yogurt
- 60 ml olive oil
- 1 teaspoon pure vanilla extract
- 260 grams whole grain spelt flour
- 100 grams coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 150 grams raspberries
- Preheat the oven to 190°C (375°F) and grease or line a standard 12-cup muffin tin.
- Place the banana into a large mixing bowl and mash with a fork. Add the yogurt, oil, and vanilla, and mix to combine.1 large banana, 250 grams plant-based yogurt, 60 ml olive oil, 1 teaspoon pure vanilla extract
- Add the flour, coconut sugar, baking powder, baking soda, and salt to the bowl. Use a wooden spoon or spatula to mix until just combined. Don’t over-mix.260 grams whole grain spelt flour, 100 grams coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- Add the raspberries and gently fold until evenly incorporated into the batter.150 grams raspberries
- Divide the batter equally between the muffin cups. Top with more raspberries if desired.
- Bake for 20-22 minutes, or until golden brown. When the muffins are done, a skewer inserted into the centre should come out clean.
- Cool the muffins for five minutes in the tin before removing and cooling fully on a wire rack. Store in an airtight container for a day or two (refrigerate for longer), or freeze up to three months.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in August 2014. It has been updated with significant improvements to the recipe as of August 2021.
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