I don’t know about you but muffins are my go to when it comes to breakfasts or school snacks.
That’s why you’ll find dozens of different muffin recipes on this blog. Usually I prepare them in the evening, put them in the fridge, and in the morning I toss them in the oven and while I finish my morning coffee I have breakfast ready.
These vegan raspberry oat muffins have been on repeat lately. They come together in about 30 minutes, use simple ingredients, and work for pretty much everyone since they’re vegan, nut free, and soy free.
The combo of fresh raspberries and oats gives them a soft, slightly hearty texture, and that crumbly streusel on top adds just enough crunch to make them feel a bit special without extra effort.
I like making a batch at night so mornings stay easy, but they’re just as good as a quick snack during the day. They’re lightly sweet, not too heavy, and hold up well for school lunches or something to grab on the way out the door.
Why You’ll Love This Recipe
No eggs, no dairy, and still soft: A lot of vegan muffins turn out dense or dry. These stay tender and light thanks to the applesauce and oil combo, so you’re not missing anything.
Actually holds together without falling apart: Some egg-free muffins crumble the second you bite into them. These have a nice structure and a clean bite, even with all the raspberries inside.
Balanced texture (not just soft and boring): You get a soft crumb from the batter, juicy bursts from the raspberries, and a crunchy streusel on top. Most muffins are just one-note but these aren’t.
Not overly sweet: Many bakery-style muffins are basically cake. These are lightly sweet, so they work just as well for breakfast as they do for a snack.
Made with basic pantry ingredients: No weird substitutes or hard-to-find ingredients. Everything here is simple and easy to keep on hand.
Quick and low effort: One bowl for wet, one for dry, mix and bake.
Works for different diets without trying too hard: Vegan, nut free, and soy free, but it doesn’t feel like a “special diet” recipe. Just a solid muffin that happens to fit a lot of needs.
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Ingredients You’ll Need
All-purpose flour (2 cups / 240g): The base of the muffins. Keeps them soft but still structured.
Baking powder (2 tsp / 8g) + baking soda (½ tsp / 2g): Help the muffins rise and stay light instead of dense.
Salt (½ tsp / 3g): Brings everything together and balances the sweetness.
Granulated sugar (⅔ cup / 132g): Adds sweetness without making them feel like dessert.
Unsweetened applesauce (6 tbsp / 90ml): Acts as the binder instead of eggs and keeps the muffins moist.
Oat milk (¾ cup / 180ml): Adds moisture and keeps the recipe dairy-free. Any neutral plant milk works.
Neutral oil (6 tbsp / 90ml): Keeps the texture soft and tender.
Apple cider vinegar or lemon juice (1 tbsp / 15ml): Reacts with the baking soda to help the muffins rise.
Vanilla extract (1 tsp / 5ml): Adds a bit of flavor without overpowering the raspberries.
Fresh raspberries (1½ cups / 240g): Add natural sweetness and little bursts of flavor in every bite.
Rolled oats (½ cup / 50g): Give the muffins a slightly heartier texture.
For the streusel topping:
Light brown sugar (¼ cup / 50g): Adds sweetness and helps create that crumbly topping.
Rolled oats (¼ cup / 25g): Bring texture and a bit of chew to the streusel.
All-purpose flour (¼ cup / 30g): Helps form the crumble.
Neutral oil (2 tbsp / 30ml): Binds the streusel together.
Water (2 tsp / 10ml): Helps everything come together into crumbs.
How to Make
Preheat and prep: Preheat your oven to 350°F / 175°C and line a muffin pan with liners.
Make the streusel: In a small bowl, mix the brown sugar, oats, and flour. Add the oil and water, then stir with a fork until everything forms small crumbs. Set aside.
Mix the dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir well so everything is evenly distributed.
Mix the wet ingredients: In a large bowl, whisk together the sugar, applesauce, and oil until smooth. Add the oat milk, vinegar (or lemon juice), and vanilla extract, then mix again until combined.
Combine everything: Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix.
Fold in the extras: Gently fold in the raspberries and rolled oats.
Fill the muffin pan: Scoop the batter into the prepared muffin wells, leaving a little space at the top.
Add the streusel: Sprinkle the crumble mixture evenly over each muffin.
Bake: Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.
Cool and serve: Let the muffins cool in the pan for about 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Recipe Notes
Fresh vs frozen raspberries: Fresh works best here. Frozen raspberries release more moisture and can make the batter too wet. If you use frozen, keep them frozen and toss them with a bit of flour before folding in.
Don’t overmix the batter: Stir just until everything comes together. Overmixing will make the muffins dense instead of soft.
Oil choice matters: Stick with neutral oils like canola, sunflower, or vegetable. Stronger oils (like coconut) can change the flavor and texture.
Applesauce does the job of eggs: It helps bind everything together and keeps the muffins moist without making them heavy.
Streusel texture: If your streusel feels too dry, add a few drops of water. If it’s too wet, sprinkle in a little more flour or oats.
Storage: These are best the same day, but you can keep them in the fridge for up to 3 days. Warm them up before eating for the best texture.
Make ahead tip: You can prep everything the night before, store in the fridge, and bake fresh in the morning.
Filling tip: Don’t overfill the muffin cups. Leave a little space so they rise nicely without spilling over.