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    Home > Recipes > Family-Friendly Vegan Recipes

    Raspberry Muffins with Almond Butter

    Updated: Dec 14, 2022 | Published: Sep 20, 2017 | by Amanda | 25 Comments

    Skip to Recipe

    Juicy, sweet raspberries nestled within an almond infused moist muffin, these raspberry muffins are easy, vegan and completely addictive.

    A close up image of a berry muffin on parchment paper.
    A rustic white bowl of fresh raspberries

    Hello, Sunshine.  After six months of grey skies and rain, the sun has appeared in Melbourne. I don't mind the cold, actually I prefer it, but the Hills are WET in the Winter. It is muddy, muddy, muddy so this, our first day of sunshine, is a lovely bit of bliss. I feel like the funk that has been hovering over our house with flus and whatnot is disappearing along with all those clouds.

    And what does one do to celebrate the first real days of Spring? Well, if you're anything like me, you stick your head out the door like a meerkat to inspect said sunshine before retreating in to the kitchen to make these berry beautiful Vegan Almond Butter Raspberry Muffins. I am so sorry, I did just say that. I don't usually pun; I can only blame the residual funk.

    Moving on.

    close up image of fresh raspberries

    How about them berries? We are blessed in Australia in that while the southern states (us) experience true Winter, our northern states are super mild making certain produce available all year round. Already, our stores are brimming with an abundance of berries and I couldn't resist these gorgeous ruby raspberries. Their slightly tart sweetness works beautifully with the nutty and creamy almond butter. While the berries pop in all the best ways, the almond butter helps to create a more complex flavoured muffin than traditional raspberry varieties.

    What's more, and this is great if like me baking is your second language, the nut butter helps to keep the cake moist. Additionally, it's protein making these vegan almond butter raspberry muffins perfect for breakfast. And who doesn't love cake for breakfast?  Muffins are nothing if not a socially acceptable way to eat cake in the morning, but at least these little guys have fruit and protein. That covers some of the food groups, doesn't it?

    Regardless of your motives, these vegan almond butter raspberry muffins are stupidly simple to make and easier to devour. Enjoy.

    super close up image of vegan almond butter raspberry muffins in a baking tray

    Make This Recipe

    A close up image of a berry muffin on parchment paper.

    Raspberry Muffins with Almond Butter

    These Vegan Raspberry Muffins are filled with juicy, sweet raspberries nestled within an almond infused moist muffin cake.
    4.91 from 10 votes
    Print Pin Rate
    Course: Baking | Breakfast | Vegan Baking
    Cuisine: Vegan Baking
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12
    Calories: 213kcal
    Author: Amanda Logan

    Ingredients 

    • 1½ cups / 225g all-purpose flour
    • 1½ teaspoon baking powder
    • ¼ teaspoon baking soda 
    • ¼ teaspoon sea salt
    • 2 teaspoons / 10ml vanilla
    • ½ +⅓ cups / 185ml dairy-free milk
    • 1 flax egg combine 1 tablespoon ground flaxseed with 3 tablespoon water and sit for 3 minutes 
    • ½ cup / 110g raw sugar 
    • 1¼ cups / 155g raspberries fresh or frozen (weight is for fresh berries)
    • ⅓ cup / 95g almond butter
    • ¼ cup / 60ml almond or vegetable oil
    • ¼ cup / 35g slivered almonds or chopped almonds
    • 2 tablespoon brown sugar
    • ½ teaspoon ground cinnamon

    Instructions

    • Pre-heat the oven to 210 degrees C (410 F) and lightly grease a muffin pan.
    • In a small bowl, combine the almond slivers, brown sugar and cinnamon and set aside. This is the streusel. 
    • In a large mixing bowl, combine the flour, raw sugar, baking powder, baking soda and salt. 
    • In a separate bowl, whisk together the dairy-free milk, almond butter, vanilla, flax egg and oil. 
    • Add the wet mix to the dry and fold through until just combined. Add the raspberries and fold again being careful not to over mix the batter.
    • Place a spoon of batter in a muffin mould and follow with a sprinkle of the streusel. Fill the muffin mould to three-quarters before adding more streusel to the top of the muffin.
    • Continue with the remaining moulds. 
    • Place the tray in the oven and cook for five minutes before turning the oven down to 170 degrees C (335 F) and cooking for another 15 minutes or until a skewer comes out clean from the centre of the muffin. 
    • Remove from the oven and allow the muffins to sit for 10 minutes before removing from the pan to serve. 
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    Notes

    DIFFERENT COUNTRIES, different measures - This recipe will work with cup measures whether you are in Australia, US, Canada or anywhere else in the world (except Japan, use the weights provided).
    Measuring cup sizes in the US and Canada are different to the rest of the world, including Australia. For most recipes, the difference is not enough to affect the outcome of the recipe. For baking recipes, however, it can mean the difference between success or an epic fail. 
    Please note - I use Australian cups for my recipes so the weights are based on Australian cups. 

    Nutrition

    Calories: 213kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Sodium: 81mg | Potassium: 195mg | Fiber: 2g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 4.5mg | Calcium: 90mg | Iron: 1.4mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
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    Comments

      4.91 from 10 votes (6 ratings without comment)

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    1. Kat Varcoe-Cocks says

      January 19, 2022 at 7:27 pm

      Confessions of a non vegan. I did use and egg. But the muffins
      Came out beautifully and so delicious. Xx

      Reply
      • Amanda says

        January 20, 2022 at 8:30 am

        An egg! What the...?

        I'm kidding. I am so happy you liked them xx

        Reply
    2. Soraya says

      October 01, 2021 at 7:29 am

      5 stars
      Yo, these were bomb!

      Reply
    3. Kathy says

      April 11, 2020 at 2:24 am

      5 stars
      Delicious! Followed the recipe as listed except I used Trader Joe’s Mixed Nut Butter.

      Reply
      • Amanda says

        April 11, 2020 at 7:54 am

        Oh, that's awesome Kathy. Thank you for letting me know. I am so glad you liked them. I do love raspberry with nut butter - so good. x

        Reply
    4. Jocelyn Taylor says

      December 22, 2019 at 4:41 am

      Hey there! Just curious if you could swap the all-purpose flour for whole wheat?

      Reply
      • Amanda says

        December 22, 2019 at 5:21 am

        Hey Jocelyn,

        I would increase the liquid (the dairy-free milk) by around a 1/4 with whole wheat flour. It is much thirstier than all-purpose flour. You could try making your muffins with half all-purpose flour and half whole wheat to see how they go.

        Good luck! And let me know how you go 🙂
        A.

        Reply
    5. Laura says

      April 24, 2019 at 11:32 pm

      5 stars
      These were amazing

      Reply
      • Amanda says

        April 24, 2019 at 11:57 pm

        You're awesome Laura. Thank you. x

        Reply
    6. Morgan says

      November 16, 2018 at 7:35 pm

      4 stars
      These are SOOOOOO unbelievably yummy!! I Didn't have a muffin pan, so I just baked the batter up in a loaf pan for coffee cake, and it's indescribably good. The fruitiness and tang of the raspberries, with that creamy sweetness from the almond butter, and the little crunch of chopped almonds throughout- it's a wining combo!! And if I could get my hands on some vegan white chocolate chips, well then.... that would also be an AWESOME addition to this recipe! My only concern/complaint is that I'm not sure how this was supposed to make 24 muffins? Having never been to Australia, and being born and raised in the US, perhaps my definition of how big a standard muffin ought to be is different from the author's? But that's not really even a problem! I ended up with enough batter to make perhaps 12 standard size muffins, or roughly 8-12 servings of coffee cake. Either way- this recipe is a STAR!! I know what I'm bringing to every early morning work meeting, potluck-brunch with friends, first-meeting-with-my-boyfriend's-mom, etc, for the rest of time!!! And if I could get my hands on some vegan white chocolate chips, well then.... that would also be an AWESOME addition to this recipe!

      Reply
      • Amanda says

        November 16, 2018 at 8:55 pm

        Oh, Morgan, that's awesome! I am so glad you love these. I do too. Making them in to loaf is brilliant and I agree white chocolate would be a fabulous addition. When isn't it? I am so sorry I wrote that it makes 24 muffins. I don't know why i did that...is that in the recipe section? It definitely only makes 12 standard muffins. I will go in adjust it. I must have been having a brain freeze. Thank you so much for your feedback. You've made my day. x

        Reply
    7. Amanda says

      October 30, 2017 at 7:50 pm

      Hi Celine! I have stored mine for up to three days - we ate them all so I didn't test any longer. You should be able to freeze them although I haven't tried as yet.

      Good luck and thanks for the note. I hope everyone loves them.

      Reply
      • Celine says

        November 01, 2017 at 1:06 pm

        I will try to store about a week and I'll let you know 😀

        Reply
        • Amanda says

          November 01, 2017 at 7:55 pm

          Do! I'd love to know.

          Reply
    8. Catering Den Haag says

      October 06, 2017 at 5:15 am

      This looks amazing! Yum. Thanks

      Reply
      • Amanda says

        October 06, 2017 at 5:45 am

        Oh, cheers. Thanks so much! I love these too.

        Reply
    9. Amy Lyons says

      September 23, 2017 at 12:44 am

      These sound like my kind of muffins! I love almond butter and raspberries together, and in a scrumptious muffin even better :)!

      Reply
      • Amanda says

        September 23, 2017 at 5:31 am

        I love these muffins, Amy. I am a big fan of the almond butter/berry combo too.

        Reply
    10. Jodi says

      September 21, 2017 at 9:32 pm

      How many raspberries should go in? I'm sorry if I'm missing where in the recipe it says this.

      Reply
      • Amanda says

        September 21, 2017 at 9:37 pm

        No, you're not missing it - I am a goose, is all. It is 1 and 1/4 cups of raspberries or around 310 grams. So, sorry Jodi - thanks for letting me know.

        Reply
      • Amanda says

        September 21, 2017 at 9:40 pm

        Having said that Jodi, I have also made these with 1 cup (250 grams), which is one of the standard punnets you get in the supermarket and they worked great. Just not as much fruit, is all.

        Reply
    11. Sara says

      September 20, 2017 at 11:57 pm

      First of all, I completely support the muffins AKA cake for breakfast, wish I had some every morning 🙂 better yet, wish it was one of these! This combo sounds absolutely dreamy, I love love love almond butter and can imagine the tart raspberries only enhance the great flavors even more. Yum!

      Reply
      • Amanda says

        September 20, 2017 at 11:59 pm

        Hahahhaa...a woman after my own heart. Thanks Sara!

        Reply
    12. christine dugdale says

      September 20, 2017 at 10:16 am

      gosh these do sound good - and easy! My raspberry season in my garden has just finished so they'll have to wait for next year - but I might try with a different berry - the blackberries are ripening nicely 🙂

      Reply
      • Amanda says

        September 20, 2017 at 11:28 am

        Blackberries sound wonderful. I also thought strawberries would be lovely in these. Thanks for the lovely note, Christine.

        Reply
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