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Raspberry Oatmeal Streusel Muffins (Gluten-Free, Vegan)

Bursting with raspberries and made without refined sugars, these raspberry oatmeal streusel muffins come together in a jiffy. Recipe from Heather Christo's Pure Delicious.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Tessa Fisher


Streusel Topping

  • 2/3 cup gluten-free rolled oats
  • 1/4 cup coconut sugar or granulated beet sugar**
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup coconut oil


  • 1/2 cup unsweetened coconut milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose gluten-free flour*
  • 2 tablespoons gluten-free rolled oats
  • 1/2 cup coconut sugar or granulated beet sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons psyllium husk or xanthan gum*See Note Below
  • 1 teaspoon kosher salt
  • 1 cup unsweetened applesauce
  • 1/4 cup coconut oil melted
  • 1 cup fresh raspberries


  • Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
  • To make the streusel topping: In a medium bowl, combine the oats, sugar, baking soda, cinnamon, and salt. Add the solid coconut oil and cut or pinch it into the dry ingredients until you have pea-size chunks. Set aside.
  • To make the muffins: In a small bowl, combine the coconut milk and vinegar and set aside.
  • In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, psyllium husk powder (if using), and salt. Add the applesauce, coconut oil, and coconut milk mixture and stir until well combined. It will be a very fluffy batter. Very gently fold in the raspberries.
  • Scoop the batter into the prepared muffin tin and spoon the streusel evenly over the batter. Bake for about 25 minutes, until golden and puffed up. Let cool in the tin for a few minutes before serving warm or at room temperature.


*If you are using a gluten-free all-purpose flour mix that already has xantham gum or psyllium husk in it, then omit the called for amount in the recipe.
**I used coconut sugar in place of beet sugar