These mini vegan Oatmeal Raspberry Muffins are the best breakfast or snack, they're super moist and sweet and perfect for meal prep.
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Why you will love this recipe
- Moist and Soft: These Oatmeal Raspberry Muffins are soft, tender and full of sweetness. The raspberries, pure maple syrup, cashew butter and bananas make this a moist and delicious awesome muffins.
- 8 Ingredients: This oatmeal raspberry muffins recipe only needs 8 ingredients that you might already have on hand.
- Easy Recipe: These vegan raspberry muffins mix up in one bowl (and blender for turning the oats into flour) easily making these mini muffins a quick cleanup.
- Vegan: These raspberry vegan muffins taste amazing and literally no one would be able to tell they are vegan.
Check out some more Vegan Mini Oat Muffins.
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these vegan Oatmeal Raspberry Muffins.
- Old Fashioned Rolled Oats Be sure to use rolled oats, do not use quick oats as they are too mushy.
- Cashew Butter: I like cashew because it's a very mild flavor.
- Pure Maple Syrup: Be sure it's pure without added sugars or preservatives.
- Coconut Oil: Adds moisture to these vegan oatmeal raspberry muffins.
- Mashed Banana: Holds everything together and adds moisture.
- Raspberry: The flavor of the muffin. I like frozen but see recipe notes for more info.
Variations
- Regular Muffins: This recipe is for mini muffins, but you can definitely choose to make full size oat and raspberry muffins, they will take a little longer to bake, check them at 17 minutes by inserting a toothpick in the center of one to check for doneness and then adjust the timing from there.
- Cashew Butter: These raspberry oatmeal muffins have cashew butter you can swap out with another nut butter such as almond butter or sunflower butter in it's place, yes this will change the flavor of these muffins a little bit and probably the texture slightly.
- Chocolate Chips: If you'd really like a taste of chocolate in these banana raspberry oatmeal muffins, feel free to add vegan chocolate chips, it'll definitely add some chocolate goodness to these muffins.
- Nuts: If you'd like to add a little crunch to these raspberry and oat muffins feel free to chop up some nuts like pecans, walnuts, macadamia or other nuts that you like, yes it will change the taste and texture of these muffins but they will still taste great.
- Vegan Ice Cream: Absolutely, make an extra special sweet desert by breaking up the muffin and adding a scoop of vegan ice cream right on top of these raspberry oat muffins making a awesome treat.
How to make Oatmeal Raspberry Muffins
Prep: Pre heat the oven to 375° F and grease a muffin tin (I used a mini muffin tin but regular size muffins is optional you'll get about 6 muffins). Next add your old fashioned rolled oats in a blender or food processor and pulse/blend until broken up into a rough flour consistency, set aside.
Step 1: Next add the wet ingredients mashed and measure banana, maple syrup, cashew butter, melted coconut oil, vanilla and whisk together.
Step 2: Then fold in the oats and baking powder.
Step 3: Then fold in the raspberries.
Step 4: Using a small spoon or a 1 ounce cookie scoop add the batter to the greased muffin tin holes. Bake for 17 minutes, let cool 10 minutes before removing from the muffin tin. Store in a container on the counter for 3-4 days or freeze up to 3 months.
Expert Tips
- Old fashioned oats: Do not use quick oats, if needed be sure to use certified gluten-free rolled oats, I used organic old fashioned rolled oats that are gluten free.
- Storing: Store these vegan oat raspberry muffins in an airtight container at room temperature for 2-3 days or you can refrigerate for 5-7 days and you can also freeze them for up to 2-3 months.
- Perfect Anytime: These Oatmeal Raspberry Muffins taste great for breakfast on the go or an afternoon snack with a glass of homemade oat milk or almond milk, these muffins make an awesome after dinner treat, basically anytime of the day these muffins are perfect.
- Banana measurement: Be sure the bananas are mashed first before you measure them out, this will ensure the proper measurement.
Recipe FAQs
Sometimes you will get more rise from a muffin if you are using baking powder and you let the batter rest because baking powder is double acting, first when it comes into contact with liquid and second when it gets hot aka: baked. For these vegan mini oatmeal raspberry muffins though it is not necessary.
Definitely read what the recipe states, but generally homemade muffins last in the fridge for 5-7 days if any longer I'd freeze them in an airtight container for 2-3 months.
Generally they can sit out on the counter for about 2-3 days after that I'd freeze them. If you put in the fridge right away they are generally good for 5-7 days.
More Vegan Muffin Recipes
Oatmeal Raspberry Muffins
Ingredients
- ¾ cup mashed ripe banana (225 grams)
- ½ cup pure maple syrup (170 grams)
- 4 tablespoons coconut oil (melted - 59ml)
- 1 ½ tablespoons cashew butter (45 grams)
- 2 ¼ cups old fashioned rolled oats (processed into chunky flour - 191 grams)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup frozen raspberries (crumbled into tiny pieces)
Instructions
- Prep: Pre heat the oven to 375° F and grease a muffin tin (I used a mini muffin tin but regular size muffins is optional you'll get about 6 muffins). Next add your old fashioned rolled oats in a blender or food processor and pulse/blend until broken up into a rough flour consistency, set aside.
- Next add the wet ingredients mashed and measure banana, maple syrup, cashew butter, melted coconut oil, vanilla and whisk together.
- Then fold in the oats and baking powder.
- Then fold in the raspberries.
- Using a small spoon or a 1 ounce cookie scoop add the batter to the greased muffin tin holes. Bake for 17 minutes, let cool 10 minutes before removing from the muffin tin. Store in a container on the counter for 3-4 days or freeze up to 3 months.
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