Dairy Free Raspberry Muffins

These Dairy Free Raspberry Muffins from scratch are sweet and tangy, filled with fresh plump raspberries. They were inspired by these delicious ginger-spiced peach muffins, and like most muffin recipes, have become another family-favorite.

This recipe also does not use eggs, making it a dairy-free and egg free recipe. The muffins turn out sweet, moist and absolutely delicious. If you love muffins as much as us, check out these Flaxseed Muffins, Whole Wheat Carrot Muffins, Morning Glory Muffins and Chocolate Muffins next!

How To Make Dairy-Free Muffins

Making muffins dairy free is super simple and requires just a few easy substitutions. These substitutions likely will be pantry staples so you should have them on hand.

1.Substitute Flax Eggs for Chicken Eggs

I’ve also slowly becoming obsessed with using flax eggs in place of chicken eggs for my baking. I just love how muffins turn out when using flax eggs. This will make your muffins egg free— remember that eggs are naturally not a dairy product.

What is a flax egg? A flax egg is simply water mixed with ground flax seed. That’s it! It works the same way as an egg does in baking: to add moisture and structure. In fact, I find the muffins I make with flax eggs are even more moist and fluffy than those I make with regular eggs! Learn how to make a flax egg for these raspberry muffins here. Essentially, you mix 1 tablespoon of ground flax with 3 tablespoons of water to make 1 "egg".

Flax eggs are also a bit healthier than the real deal. They have less calories, no cholesterol and are loaded with vitamins and minerals. Most abundantly, they contain protein, fiber, omega-3 fatty acids, and vitamin B. Overall flax eggs are a healthier choice, so if you’re looking to start baking with healthier alternatives to traditional baking ingredients, flax eggs are for you! You can read all about the benefits of flax here, if you’d like to know more.

2. Substitute Almond Milk for Cow's Milk

Almond milk is a great substitute for cow's milk. Almond milk is soy-free, gluten-free, and lactose-free. This non-dairy drink also contains vitamins A and D and has a lower calorie count than cow's milk. When substituting with almond milk, I often find that I need to increase the amount of almond milk by about ¼ cup in most recipes. So keep that in mind!

I especially love using vanilla almond milk in baking. It gives the recipe a subtle vanilla and creates a light and fluffy end result. These vanilla almond milk pancakes are one of my readers favorite recipes.

This recipe uses common baking ingredients. The dry ingredients include all purpose flour, white sugar, baking powder, and salt. The wet ingredients are: vanilla almond milk, vanilla extract, olive oil, and flax egg.

You will also need the star of raspberry muffins: fresh raspberries!

I do not use frozen raspberries, but you can if that's what you prefer. I love the freshness of juicy in-season raspberries so I opt for them. If using fresh raspberries too, make sure to fold them into the batter very gently so you keep as many of them intact as possible. Raspberries are a fragile fruit and fall apart easily.

Making raspberry muffins from scratch is very simple. All you need is one large mixing bowl, a 12-cup muffin tin, and your measuring cups. Follow these steps:

1. Preheat the oven and spray 12 muffin cups with cooking spray or fill with muffin liners.
2. Make the flax egg by combining 3 tablespoons of water and 1 tablespoon of ground flax. Let it chill while you prepare the rest of the ingredients.
3. Mix the flour, sugar, salt, and baking powder in the mixing bowl. In a measuring cup, add the oil, milk, and vanilla extract and mix until combined.
4. Now pour the liquid ingredients into the dry and mix until the wet and dry are completely incorporated, being careful not to over mix. Add the flax egg and mix again. Add the raspberries and gently fold into the batter.
5. Pour into the muffin cups, filling each ⅔ of the way to the top. If you have leftover cups (you probably won't), add a couple tablespoons of water to those. This will ensure that the muffins rise evenly.
6. Bake your raspberry muffins for 20 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, your muffins are done! If not, bake for another 2 minutes and repeat.