These easy vegan raspberry muffins are soft, fruity, and packed with juicy raspberries. Made without eggs or dairy, then baked in the air fryer for a quick and easy treat. For another easy air fryer treat, try this Flapjack Recipe with Golden Syrup.
With a lightly sweet muffin texture and bursts of raspberry in each bite, they're perfect for breakfast, lunchboxes, picnics or an afternoon snack. And because they are a small batch, you can skip the oven and use your air fryer.
I love these homemade muffins; they are so much lighter and moister than shop-bought muffins and not as sweet. Talking of muffins, have you tried my Vegan Chocolate Muffins, these fruity Vegan Lemon Muffins, my Vegan Blueberry Muffins, or this Easy Strawberry Muffins Recipe?
👩🏻🍳 At-A-Glance - raspberry muffins
⏲️ Ready in: 30 minutes
👪 Serves: 10
🍽 Calories: 147
🧾 Main ingredients: Oat milk (or your regular milk), white wine vinegar, vegetable oil, vanilla extract, plain flour (all-purpose flour), caster sugar, baking powder & fresh raspberries
👩🏻🍳 Suitable for: Vegan, plant-based, dairy-free, egg-free, vegetarian
⭐ Why you will love them: These muffins are so quick and easy to bake in an air fryer and are such light and fruity muffins that are freezer-friendly.
Summarise & save this recipe for later:
Jump to:
- 👩🏻🍳 At-A-Glance - raspberry muffins
- 🧾 Key Ingredients
- 🌡️ Can I use frozen raspberries in muffins?
- 🧁 Variations to these easy raspberry muffins
- 🧁 Can I make these vegan raspberry muffins gluten-free?
- ♨️ No air fryer? Bake them in the oven
- ♨️ Air fryer with a drawer or shelves?
- 👩🏻🍳 Baking in an air fryer FAQs
- 🥘 Air fryer bakeware
- 🧁 Storing air fryer muffins
- 🌡️ Can I freeze vegan muffins?
- ⭐ Why these raspberry vegan muffins are so good?
- 📋 More vegan air fryer recipes to try
- 👩🏻🍳 How to make muffins in an air fryer
- 📖 Recipe
- 💬 Comments
🧾 Key Ingredients
Here are the simple ingredients you need to make these luscious dairy-free raspberry muffins.
The full ingredient list, method, and notes are in the recipe card.
- Raspberries - Fresh raspberries are better for these muffins; you can use frozen raspberries, but use them frozen. Do not thaw them first.
- Vegetable oil - You can use any mild oil.
- White wine vinegar - You could use apple cider vinegar or lemon juice instead.
- Oat milk - I use oat milk, but you can use whatever milk you have in the fridge.
🌡️ Can I use frozen raspberries in muffins?
You can definitely use frozen raspberries in muffins.
One thing to be aware of is they add more liquid to the mix as they defrost, so it is better to defrost them first and pat them with kitchen paper to remove excess liquid.
I'm not saying it won't work if you throw frozen berries straight into the mix, but they could be much moister inside.
Frozen blueberries work much better added frozen as they have less surface area, so less ice.
Love raspberries, try these easy Raspberry Almond Bars. A no-back snack bar made with oats.
🧁 Variations to these easy raspberry muffins
Here are a few ideas for changing up these simple eggless raspberry muffins.
- Chocolate chips - add a handful of chocolate chips to the dry mix, along with the raspberries
- Sprinkles - cover the whole top of the muffins with icing sugar and add sprinkles
- Lemon icing - make the icing on these raspberry muffins with lemon juice instead of water
- Blueberries - swap the raspberries for blueberries
🧁 Can I make these vegan raspberry muffins gluten-free?
Definitely. Just use your regular gluten-free flour and a little xanthan gum.
As these are small raspberry muffins, you can get away with not tweaking any of the other ingredients.
Also, check out this guide to vegan gluten-free baking, which might be useful.
♨️ No air fryer? Bake them in the oven
Don't worry if you don't have an air fryer (seriously put one on your Christmas list, they are amazing, check out my air fryer review in this post for stuffed sweet potatoes) as you can bake these easy raspberry muffins in the oven too.
You can use silicone muffin cakes or a muffin pan.
Just preheat your oven to 180c/160c fan/350f/gas mark 4 and bake for 20-25 minutes.
♨️ Air fryer with a drawer or shelves?
You can bake these in either type of air fryer.
If you are baking in an air fryer with shelves like mine, bake in the centre of the air fryer as the top shelf gets a lot of heat.
👩🏻🍳 Baking in an air fryer FAQs
Super simple. Just bake like normal, but remember it can bake quicker.
If it will fit, then yes.
You can use any ovenproof dish or baking dish that fits in your air fryer.
Yup! Air fryers don't usually heat over 200c or 390f and most silicone muffin cases can be baked up to temperatures of about 220c or 430f and sometimes higher.
Often you don't need to preheat when cooking in an air fryer, but when you are baking it is a good idea to preheat for 5 minutes.
I tested with no pre-heating vs pre-heating and got a better rise when I preheated the air fryer.
🥘 Air fryer bakeware
For these delicious vegan raspberry muffins, I used individual silicone muffin cases as my regular muffin pans were too big.
However, you can buy an air fryer muffin pan. Just look for either a circular one or a 4 hole-muffin tin.
Just make sure to measure your air fryer basket or shelves to make sure it will fit.
It's super easy to bake muffins in an air fryer.
🧁 Storing air fryer muffins
These mini raspberry muffins can be stored in an airtight container on the countertop for a couple of days or in an airtight container in the fridge for 4-5 days.
These muffins are lovely and moist, so they keep well.
🌡️ Can I freeze vegan muffins?
Oh yes, definitely freeze the muffins, if you are not eating them over a few days.
Flash freeze them on a tray, then pop them in a freezer bag or tub.
Take them out of the freezer the night before you want one for breakfast or to add to lunch boxes and leave them in the fridge overnight to defrost.
⭐ Why these raspberry vegan muffins are so good?
I know you are going to love these air fryer muffins and here's why.
- Super easy to make
- Taste amazing
- They are soft and fluffy
- The raspberries explode inside them making a raspberry jam
- A tasty quick breakfast when you are dashing out the door
- Great in lunch boxes
- Only 3 tablespoons of sugar in the whole recipe
- Only 147 calories per muffin
- You can bake them in the oven or air fryer
- They will keep for a few days and can be frozen
If you are looking for another raspberry dessert try this quick vegan raspberry mousse. So yummy!
📋 More vegan air fryer recipes to try
Here are a few more easy vegan air fryer recipes for you to try after these muffins.
- Apple Danish Pastries
- Baked Sweet Potatoes
- Caprese Sandwich (toasted or air fryer grilled)
- Choc Chip Scones
- Crispy Pizza Chickpeas
- Easy Vegan Pepperoni
- Fruit Scones
- Golden Syrup Flapjacks
- Moroccan Vegetable Tagine
- Oil-Free Falafel
- Quick Garlic Bread
- Sticky Parkin Ginger Cake
- Vegan Cheese Toasties (with oozy cheese)
- White Bean Falafel with Sesame Seeds
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👩🏻🍳 How to make muffins in an air fryer
Step-by-step photos. Keep scrolling for the full printable recipe (with full ingredient list, calories and nutritional info).
Step 1
- Preheat the oven (if you are cooking these in an oven, but wait if you are using an air fryer as it doesn't need quite as long.
- Measure your milk into a jug or bowl, then add the vanilla extract and white wine vinegar (or lemon juice) and set aside.
- In a large mixing bowl add the flour and sugar.
Step 2
- Add baking powder and salt to the dry ingredients and mix well.
- Now add the raspberries to the muffin mixture and toss to coat in flour (this will stop them sinking to the bottom), if you are adding a handful of chocolate chips, add them now too and coat in flour.
Step 3
- Now it's time to heat the air fryer. Set it to preheat for 5 minutes.
- Next, add the oil to the jug of wet ingredients and give it a stir.
- The last thing to do is pour the wet ingredients into the dry ingredients and fold to combine. Do not beat or over-mix as it will make them rubbery.
- Pour the muffin batter into your case-lined muffin tray (that fits your air fryer) or individual silicone muffin cases (don't use paper cases unless they are supported by a muffin tray!).
- Fill them to just under the top of each case.
Step 4
- Bake until golden and a skewer or toothpick when inserted into the middle of a cupcake comes out clean.
- Cool on a baking rack in their cases.
- While they are cooling, make your icing by mixing icing sugar (confectioner's sugar) with a little water.
- Once the cupcakes are cool, carefully remove them from the cases and drizzle them with icing.
- Then bite in (you have to test one) and glory in the magnificent vegan cakes you have just created!
📖 Recipe
Vegan Raspberry Muffins (air fryer recipe)
Ingredients
- 200 g oat milk (or your regular milk)
- 1 teaspoons white wine vinegar (or lemon juice)
- 50 ml vegetable oil (or other mild oil)
- 1 ½ teaspoons vanilla extract
- 200 g plain flour
- 3 tablespoons caster sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 125 g fresh raspberries (see notes for frozen)
Instructions
- Add milk, vanilla extract and vinegar (or lemon juice) to a jug, stir and set aside.
- In a large mixing bowl, add the flour, sugar, baking powder and salt, then mix well.
- Add the raspberries and mix well.
- Preheat the air fryer to 180 or 350f (see notes for oven baking tips) for 5 minutes.
- Add the oil to the jug of milk and stir, then pour into the dry ingredients until just combined (do not beat or overmix, just gently use a folding over motion).
- Spoon the muffins into silicone muffin cases or a lined muffin tin, if you have one that fits your air fryer and bake in the middle shelf of your air fryer or in your basket for 20 minutes. Some make take a little less time or a little longer.
- Test a muffin with a toothpick or skewer, inserted into the middle of the muffin to see if it is ready. There may be raspberry clinging to it but there shouldn't be batter. If there is batter pop them in longer.
- Once baked, remove from the air fryer and cool on a baking rack in their cases.
- While they are cooling, make your icing, if you are adding a drizzle. Add icing a couple of spoonfuls of icing sugar to a small bowl and add just a little water, less than you think you need (keep stirring), you want it to be thick and white. Add just a drop or two extra at a time. If you add too much just add some more icing sugar.
- When the raspberry muffins are cool, carefully remove from the cases and drizzle with the icing.
- Enjoy!
Notes
- Preheat to 180c/160c fan/350f/gas mark 4.
- Line a 12-hole muffin tray with muffin or cupcake cases.
- Bake for about 25 minutes, check them after 20 minutes.
- You can add frozen raspberries straight in, but as these are moist muffins, it's best to defrost and pat with kitchen paper to remove any excess moisture.
- These muffins can be stored in an airtight container on the countertop for a couple of days or in the same container in the fridge for 4-5 days.
- Flash freeze them on a tray, then pop them in a freezer bag or tub for up to 2 months.
- Take them out the night before you want one for breakfast or to add to lunch boxes and leave in the fridge overnight to defrost.
Nutrition
Almu says
I tried the recipe this morning with blueberries and they taste great! Thank you for the idea!
Jacqueline Meldrum says
Oh brilliant idea Almu and I am so glad you enjoyed them. Now you have me craving muffins!
Janessa says
These muffins look fantastic! I have never thought to use my air fryer for baking but I think I'm going to start with these.
Jacqueline Meldrum says
Oh yes, it is good for baking too and saves putting the oven on.
Gina Abernathy says
I'm always looking for new recipes using raspberries. Great for breakfast plus it's a grab and go kind of food.
Jacqueline Meldrum says
Oh yes these are perfect for breakfast on the go.
Dannii says
I love anything with raspberries in and these were delicious. Such a great way to use the air fryer too
Jacqueline Meldrum says
I am so glad you enjoyed them Dannii. They are a real favourite here.
Dana says
Absolutely loved these! The raspberry flavor comes through beautifully, and they're so light and fluffy!
Jacqueline Meldrum says
Yay! I am so glad you enjoyed them and yes a wonderful flavour of raspberry.
Pat says
I have everything I need so i am making these today for the kids lunch boxes. Thanks for the inspiration.
Jacqueline Meldrum says
It must have been fate Pat. I hope they enjoy them as much as we do.