Vegan Raspberry Breakfast Muffins: Beat the Cold Summer Mornings

Breakfast doesn’t always have to be filled with oatmeal, pancakes or smoothies. You can celebrate the morning glory with muffins too! In this recipe you’ll discover how to bake vegan breakfast muffins filled with raspberries and almonds. They’re moist, satisfying and add that little celebration part to your morning.

This summer has been quite cold and rainy here in my home country Latvia. So our berry population suffered. One from our three gooseberry bushes lost almost all of its blossoms during the cold days and stands empty right now. Blueberries ripened much later than usual and some farmers have lost almost all raspberries.

We used to freeze at least 10 boxes of freshly picked raspberries from a friend who owns a raspberry farm. This allowed me to make nutritious berry smoothies all winter long. But this summer she has none (*sigh*).

Raspberries are my true summer love – they’re one of my most favorite berries. My grandma used to have a few raspberry bushes in the garden. I still remember the sweet days of picking ripe raspberries. So this summer I’m taking the advantage of any fresh raspberries I can find in the local farmers market. For baking, I love to use frozen berries as I still have some savings in the freezer.

In these breakfast muffins, raspberries not only add the summery flavor and a sour touch, they also boost the nutrition. Raspberries are high in antioxidants (higher than blueberries, in fact!), high in vitamin C and packed with fiber. And for women with irregular cycle, raspberries might help to regulate it.

Just in case you’re a total anti-fan of raspberries (have never met one in my life) or have a hard time finding them, you can use blueberries instead. But I must admit that raspberries in these breakfast muffins taste deeelicious.

Makes 12 regular-size muffins

Makes 12 regular-size muffins


  • 1 ½ cup whole spelt flour (or whole wheat flour)
  • ½ cup oat flour (make your own by simply grinding regular oats)
  • 1 cup frozen raspberries (or fresh*)
  • 1 cup plant milk (I used rice milk)
  • ¼ cup chopped almonds
  • ¼ cup olive oil (or melted coconut oil)
  • ¼ cup maple syrup (this creates semi-sweet muffins; you can go up to ½ cup for a sweeter version)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp Himalayan or sea salt


  1. In a big bowl, combine spelt flour, oat flour, baking powder, cinnamon, salt, and almonds. Create a small pit in the middle of the dry ingredients and pour in plant milk, oil, and maple syrup. Combine well.
  2. Add raspberries and stir into the dough. Taste test and adjust the sweetness if necessary. I personally like semi-sweet muffins, but if you prefer sweeter ones, add more maple syrup.
  3. Preheat the oven to 180C. If you’re using a muffin tray, grease it with olive or coconut oil. Silicon molds don’t need to be greased. Fill ¾ of each cavity with the muffin dough. Bake muffins for 20 to 25 minutes.
  4. Cool the muffins in the mold for 5 to 10 minutes. Then remove them from the molds and cool completely on a cooling rack.

* If you use fresh raspberries, you’ll need less plant milk and the baking time will be a bit shorter so keep an eye on your muffins!

Nutritional Benefits:

Spelt Flour:

When it comes to choosing a healthier alternative to regular flour, spelt flour often tops the list. Originating from ancient grains, spelt flour is not just a source of carbohydrates. Its high fiber content aids in promoting better digestion, ensuring that you feel full and satisfied for longer. Moreover, spelt flour is a powerhouse of essential nutrients.

Magnesium, for instance, plays a vital role in muscle function and maintaining a healthy heartbeat. Iron is crucial for transporting oxygen throughout the body, and zinc boosts the immune system, helping to fight off colds and infections. So, the next time you bite into a muffin made with spelt flour, know that you’re nourishing your body in more ways than one.

Olive Oil:

Often hailed as the heart’s best friend, olive oil is a staple in Mediterranean diets, which are frequently associated with longevity and reduced risk of chronic diseases. Olive oil is abundant in monounsaturated fats, which are known to reduce levels of bad cholesterol in the blood, potentially lowering the risk of heart diseases. Additionally, the antioxidants present in olive oil play a role in combating inflammation and protecting cells from damage.

Serving Ideas:

MUFFINS  - Serving Ideas

  • Vegan Chocolate Chips: There’s something undeniably delightful about biting into a muffin and discovering pockets of melted chocolate. By adding vegan chocolate chips, you not only cater to your sweet cravings but also ensure that your treat remains cruelty-free.
  • Zest it Up: If you’re looking to elevate the flavor profile of your muffins, consider adding some lemon or orange zest. The citrusy notes will provide a refreshing contrast to the raspberries’ tartness, making every bite a symphony of flavors.

Muffin Care and Presentation:

  • Presentation: The joy of eating often begins with the eyes. Serving these raspberry-almond muffins on a rustic wooden board or a vibrant plate can transform your breakfast experience. It’s like bringing a slice of a gourmet cafe right into your home.
  • Muffin Liners: Baking is fun, but cleaning up afterward? Not so much. Using decorative muffin liners or reusable silicone molds can save you the hassle of scrubbing your muffin tray. Plus, it’s an eco-friendly choice that reduces waste.

Pairing Suggestions:

Pairing Suggestions

  • Beverage Pairings: What’s a muffin without a drink by its side? For a summer treat, pair your muffin with a glass of tangy raspberry lemonade. If you’re a coffee aficionado, a cup of dark roast coffee will complement the muffin’s sweetness perfectly.
  • Side Dishes: To make your breakfast more hearty and fulfilling, consider adding some vegan scrambled tofu on the side. Its savory flavors will balance the muffin’s sweetness. Alternatively, a bowl of refreshing fruit salad can add a burst of freshness to your meal.

Final Words:

Embracing the beauty of mornings begins with a nourishing breakfast. These raspberry-almond muffins are more than just a delightful treat; they’re a testament to the power of choosing wholesome ingredients and the joy of homemade baking. Whether you’re enjoying them on a sunny summer morning or a chilly winter day, they promise to bring warmth, nutrition, and a touch of sweetness to your table.

Remember, every bite is a celebration of nature’s bounty, your health, and the cherished memories that food often evokes. So the next time you’re looking for a breakfast option that’s both delicious and nourishing, let these muffins be your go-to choice. Happy baking and even happier eating!