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 for milk. 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.
- Banana: overripe will make for sweeter muffins.
- Yogurt: any plant yogurt will work here – see more below.
- Olive Oil: or another light tasting oil that’s liquid at room temperature.
- Vanilla: pure extract in this case. To use powder, add it to the dry ingredients instead.
- Spelt Flour: whole grain, for more filling muffins. These rise really well even with the heavier flour.
- Coconut Sugar: to sweeten, of course, but this also adds a light caramel flavour.
- Baking Powder, Baking Soda, and Salt
- Raspberries: fresh or frozen. I’ve used our autumn fruiting raspberries from the garden here.
Step by Step
Notes and Substitutions
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!
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.
Don’t have raspberries on hand? Use blueberries or blackberries instead, or a mix.
Whatever your normal baking oil is can replace the olive oil, but I find coconut oil makes the muffins too dense. Cane sugar can probably sub for coconut but I haven’t tested this.
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).
More Whole Grain Muffins
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- 1 large banana
- 250 grams (1 cup) plant-based yogurt
- 60 ml (1/4 cup) olive oil
- 1 teaspoon pure vanilla extract
- 260 grams (1 3/4 cups) whole grain spelt flour
- 100 grams (1/3 cup + 1 tablespoon) coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 150 grams (1 cup) raspberries
- Preheat the oven to 190C (375F) 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.
- 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.
- Add the raspberries and gently fold until evenly incorporated into the batter.
- 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 up to three days, or freeze up to a month.
Amount Per Serving: Calories: 177Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 195mgCarbohydrates: 29gFiber: 3gSugar: 13gProtein: 5g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
This post was originally published in August 2014. It has been updated with significant improvements to the recipe as of August 2021.