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Raspberry Chocolate Chip Muffins (Vegan)

Raspberry Chocolate Chip Muffins (Vegan)

Brit Wolfe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breads
Servings 18


  • 3 cups all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 scant cup granulated sugar
  • 2 Tbsp. ground flaxseed
  • 1/4 cup unsweetened applesauce
  • 1 cup nondairy milk, such as Silk
  • 1/3 cup vegetable oil
  • 1/4 cup vegan butter, such as Earth Balance melted
  • 1/2 vanilla bean, scraped
  • 1 cup semisweet chocolate chips
  • 1/2 cup freeze-dried raspberries


  • Preheat oven to 425ºF.
  • Combine the ground flaxseed with 6 Tbsp. of water, mix well, and set aside to let thicken (about 5-7 minutes).
  • Sift together the dry ingredients (flour, baking powder, and salt). Add the sugar and mix well.
  • In a separate bowl or glass measuring cup, combine the wet ingredients (applesauce, flaxseed mixture, nondairy milk, oil, melted butter, and vanilla bean).
  • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
  • Fold in the chocolate chips and dried raspberries. Scoop the muffin batter into a lined muffin tin and sprinkle the tops with a pinch of sugar.
  • Bake the muffins for 5 minutes at 425ºF, then lower the heat to 350ºF without opening the oven door or removing the muffins. Bake an additional 30 minutes until golden brown.