low calorie gluten free vegan raspberry muffins

Gluten Free Raspberry Molasses Muffins


The perfect on the go snack to keep you satisfied between meals! Gluten free, dairy free and no refined sugar! Plus they have a nice little protein boost with 7g of plant-based protein per muffin.

Recipe notes:

I have been trying to use molasses in a variety of different ways lately as I love that it contains a ton of iron, magnesium, potassium, calcium, and b6 per serving! As someone who loves to sweeten their oatmeal, yogurt bowls, or baked goods with unrefined sugar products, this has been a fun new sweetener to try out with added benefits. That being said molasses IS sugar, and should be enjoyed in moderation.

Don't have molasses or simply don't like it? I would use date syrup (my personal favourite, also loaded with benefits!), or maple syrup should do the trick. Grab the date syrup from D'vash Organics and use code "EVANNRYAN" for 20% off here.

If you want to make these soy free simply switch out the soy milk for your preferred dairy free milk. I often use soy milk thanks to the additional protein, but with only 1/2 cup in this recipe you'll only be missing 0.5g protein per muffin by making the switch.

My vegan greek yogurt favourite is Maison Riviera's Oat Milk Greek.

You won't taste the lemon juice, but it does assist the baking soda in activating a nice rise in the muffin.

The raspberries were so tart and tangy mixed with the molasses flavour but of course you mix in whatever you like!


Recipe makes 8 muffins 

Macros per muffin:

184 cals - 8g fat - 21g carbs - 7g protein 


⅓ cup vegan greek yogurt

⅓ cup molasses

½ cup soy milk 

¼ cup olive oil 

1 tsp lemon juice 

¾ cup gluten free flour blend 

42g vanilla protein powder

1 tsp baking powder

1 tsp baking soda

¼ tsp salt 

½ cup raspberries, I used frozen


Preheat the oven to 350 F.

To a mixing bowl add: yogurt, molasses, soy milk, olive oil, and lemon juice. Whisk to combine.

Place a sieve over the bowl and add in flour, protein powder, baking powder, baking soda, and salt. Sift the dry ingredients into the bowl.

Using a spatula, gently fold everything together until incorporated.

Line a muffin tray with 8 liners. 

Add a heaping spoonful of batter to each liner, then add the raspberries to the remaining batter in the mixing bowl.

Mix the raspberries through.

Divide the remaining batter amongst the 8 muffin liners. 

Bake for 18-20 minutes or until browned around the edges and cracking on top.

Allow to cool completely before removing from muffin liners. Enjoy!


Love high protein vegan recipes? Check out the High Protein Vegan Ebook Collection here.

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