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Vegan Raspberry Chocolate Chip Muffins

  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


These vegan and gluten-free whole-grain muffins are studded with berries and chocolate chips for the perfect healthy treat! You'd never guess that they're free of refined sugar and oil.


Units Scale
  • 2 medium very over-ripe bananas
  • 8 large Medjool dates, pitted
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1 cup almond meal
  • 1/2 cup old-fashioned oats
  • 2 tbsp ground flaxseed
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1 cup raspberries (I used frozen)
  • 1/4 cup chocolate chips


  1. Preheat oven to 350F. Line a muffin tin with muffin liners or spray with cooking spray.
  2. Place bananas, dates, and vanilla extract in the bowl of a large food processor. Blend until completely smooth.
  3. Add in oat flour, almond meal, oats, flax, cinnamon, salt, and baking soda. Pulse until combined, being careful not to over-mix. Lightly fold in raspberries and chocolate chips using a separate spoon.
  4. Spoon evenly into muffin tin. The batter will be thick. Bake for 25 minutes.
  5. Cool for 10 minutes in pan before transferring to a cooling rack to cool completely.