Learn2Vibe

How to Make Dairy-Free Raspberry Muffins

Indulge in these scrumptious dairy-free raspberry muffins that are both wholesome and delicious. Packed with juicy raspberries and made without any dairy products, these muffins are perfect for those with lactose intolerance or following a dairy-free diet. Enjoy them warm from the oven for a comforting breakfast or satisfying snack.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

12 muffins

Difficulty

Beginner

Simple Summary

These delightful dairy-free raspberry muffins are moist, flavorful, and perfect for breakfast or a sweet snack. Bursting with fresh raspberries, they're a healthier treat everyone can enjoy.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 12 muffins
  • Difficulty: Beginner

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.

  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

  3. In a separate medium bowl, combine the vegetable oil, eggs, almond milk, and vanilla extract. Whisk until well blended.

  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.

  5. Gently fold in 1 1/4 cups of the raspberries, being careful not to crush them.

  6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

  7. Top each muffin with the remaining raspberries and sprinkle with turbinado sugar if desired.

  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  9. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Chef's Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
  • You can use frozen raspberries instead of fresh. Don't thaw them before adding to the batter.
  • Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • These muffins freeze well. Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat.
  • For added nutrition, replace 1/2 cup of the all-purpose flour with whole wheat flour.

Nutritional Info

Per muffin (approximate):

  • Calories: 220
  • Protein: 3g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 14g
  • Fat: 10g
  • Vitamin C: 4% of Daily Value
  • Iron: 6% of Daily Value

These muffins are a good source of energy and contain antioxidants from the raspberries.

Serving Suggestions

  • Serve warm with a spread of dairy-free butter or almond butter for breakfast.
  • Pair with a hot cup of coffee or tea for a delightful afternoon snack.
  • Create a brunch spread by serving these muffins alongside a dairy-free frittata and fresh fruit salad.
  • For a dessert twist, top with dairy-free whipped cream and additional fresh raspberries.
  • Pack in lunchboxes for a sweet treat or serve at picnics and potlucks.