Go Back Email Link
+ servings
A close up image of a berry muffin on parchment paper.

Vegan Almond Butter Raspberry Muffins

These Vegan Almond Butter Raspberry Muffins are filled with juicy, sweet raspberries nestled within an almond infused moist muffin cake.
4.88 from 8 votes
Print Pin
Course: Baking | Breakfast | Vegan Baking
Cuisine: Vegan Baking
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 213kcal
Author: Amanda Logan


  • 1.5 cups all-purpose flour 215 grams
  • 1.5 teaspoon baking powder
  • ¼ teaspoon baking soda 
  • ¼ teaspoon sea salt
  • 2 teaspoon 10ml  vanilla
  • 190 ml dairy-free milk
  • 1 flax egg combine 1 tablespoon ground flaxseed with 3 tablespoon water and sit for 3 minutes 
  • ½ cup raw sugar 
  • 1.25 cups raspberries fresh or frozen
  • cup 80 ml almond butter
  • ¼ cup 60ml almond or vegetable oil
  • ¼ cup  almond slivers or chopped almonds
  • 2 tablespoon brown sugar
  • ½ teaspoon ground cinnamon


  • 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. 


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 This Recipe?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. Thank you!