Vegan Raspberry Yogurt Muffins

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.

Ingredients

• 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

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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).

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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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