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Home » Stovetop and Oven Recipes

Dairy Free Raspberry Muffins

Published: Apr 30, 2020 · Modified: Mar 25, 2024 by Kristina Tipps · This post may contain affiliate links for which I earn a small commission.

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If you're looking for an easy and mouth-watering raspberry muffins recipe, look no further than these easy Dairy Free Raspberry Muffins from scratch! Keep them dairy free or easily substitute with eggs and milk, the choice is yours! They are super easy, super moist and fluffy, and super delicious. Your family will love this easy raspberry muffins recipe!

dairy-free raspberry muffins on parchment paper

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.

Ingredients

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.

Step-By-Step Directions

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.

And last, enjoy! Dairy free raspberry muffins are perfect alongside a hot cup of tea, coffee, or a latte. On a hot summer day, enjoy this sweet snack with a big glass of homemade lemonade or iced green tea with honey.

dairy-free raspberry muffin pinterest image

If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!

Recipe

dairy-free raspberry muffin on a serving tray

Dairy Free Raspberry Muffins

Kristina Tipps
Dairy Free Raspberry Muffins are made with vanilla almond milk and flax eggs! They are incredibly moist and bursting with sweet berry flavor!
5 from 7 votes
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Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 172 kcal

Equipment

  • muffin tin
  • muffin liners
  • mixing bowls
  • whisk

Ingredients

  • 1 ½ cup flour
  • ⅔ cup sugar
  • 2 teaspoon baking powder
  • ½ tsp salt
  • ⅓ cup olive oil
  • 2 teaspoon vanilla extract
  • ¾ cup vanilla almond milk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 2 cups fresh raspberries

Instructions
 

  • Preheat the oven to 400°. Mix 1 tablespoon ground flax seed with 3 tablespoons of water. Let chill while making batter.
  • Mix flour, sugar, baking powder, and salt.
  • Add the oil, vanilla extract, and almond milk to a measuring cup and mix well. Add to the dry ingredients and mix until just combined.
  • Add the flax egg and mix until fully incorporated.
  • Fold in the raspberries, being careful not to press on them too hard to avoid crushing them.
  • Bake for 20 minutes.

Nutrition

Serving: 3ozCalories: 172kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 189mgPotassium: 55mgFiber: 2gSugar: 12gVitamin A: 7IUVitamin C: 5mgCalcium: 68mgIron: 1mg
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Comments

    5 from 7 votes (4 ratings without comment)

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    Recipe Rating




  1. Nicole Rogers says

    June 14, 2025 at 7:49 pm

    5 stars
    So good! We made a few changes based on what we had at hand… We used frozen raspberries, oat milk, and applesauce as the egg substitute instead. Turned out great and we also made them into mini muffins (we adjusted baking time to 13 minutes) and they came out perfect!

    A definite hit and I love that all the ingredients are easy and nothing fancy! My 2 year old is obsessed.

    Reply
  2. Maureen says

    May 29, 2023 at 7:44 pm

    5 stars
    Made these for my dairy free 4 year old and they were a huge hit! She loved that there wasn’t any lemon in the muffin. Long story short, she hated a different recipe that I had made. This recipe gets 2 thumbs up from the whole family! Happy to have found your website.

    Reply
  3. Alanna Hopson says

    July 13, 2022 at 11:09 pm

    5 stars
    I made these this evening and I added a regular egg instead and they turned out amazing. So yummy. Will definitely make again.

    Reply
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