These kombucha raspberry muffins are an easy vegan snack that can be whipped up in no time! They are also kid friendly and perfect for on-the-go.
Friends, when I learned that you can throw kombucha into muffin batter and cut down on bake time, up the flavour profile , and produce the fluffiest of muffins my MIND. WAS. BLOWN. Thanks to the folks over at Food 52 for bringing this idea to life and giving me freaking whiplash by how inspired I was to create my very own kombucha muffins.
Little did I know, these kombucha raspberry muffins were about to change my life forever. Okay, okay thats a little dramatic but I just love kombucha, and muffins, and raspberries, so let me live okay?!
Real talk though – whether you love to bake, or you love kombucha, or you just love to mow down on a baked good (or all of the above!), these kombucha raspberry muffins are IT.
Table of contents
Why This Recipe Works
If you can’t already tell, I am just a wee bit excited over these kombucha raspberry muffins and am extremely excited to share them with you all. Here are a few more reasons why you HAVE to try these muffins ASAP.
- Not too sweet and fluffy AF
- High in protein (4 grams per serving)
- High in fibre (4 grams per serving)
- Requires less than 10 ingredients
- Only takes 30 minutes to prepare
- Perfect as an on-the-go snack
Key Ingredients
![Flat lay images showing portioned recipe ingredients including kombucha, vegan butter, flour, raspberries, maple syrup, baking soda, and salt].](https://www.abbeyskitchen.com/wp-content/uploads/2021/05/kombucha-muffins.jpg)
Kombucha – Kombucha is the genius secret ingredient that not only adds flavour to these raspberry muffins but nearly cuts the bake time in half! The carbonation from the kombucha yields a light and foamy batter that bakes in no time and produces a super fluffy muffin!
Flour – To make these raspberry muffins we opted for oat flour to add a bit more fibre into the mix. If you have other flour options on hand that you want to try out, you can refer to our guide on healthy flours for best uses.
Raspberries – We are using raspberries for this recipe as the tart flavour really stands out against the mild sweetness of the muffins. However, feel free to explore here and pair different fruit and kombucha combinations.
Vegan Butter – To make this recipe vegan friendly we are using vegan butter, but you can certainly use regular butter if you don’t need to make this. vegan.
Maple Syrup – These raspberry muffins have a subtle sweetness to them, so feel free to add a bit more maple syrup (or honey if you ain’t vegan) if you prefer to enjoy a sweeter muffin.
How to Make This Recipe
Step 1: In a mixing bowl, combine flour, baking soda and salt.
Step 2: In a separate bowl, combine kombucha, melted butter, mashed banana and maple syrup. Mix dry and wet ingredients together until fully combined.
Step 3: Carefully fold raspberries into the batter.
Step 4: Place baking cups into a muffin tin and scoop two spoonful’s of the batter into each well (or until the well is 3/4 full).
Step 5: Bake muffins for 15 mins or until golden brown and a toothpick comes out clean.
Expert Tips
Not all kombucha options are made equal, so make sure to take a little gander at the sugar content of the kombucha bottle you are purchasing if you are concerned about the sugar content of these raspberry muffins. In addition, some varieties tend to be sweeter (sweetened with sugar or artificial sweeteners), while others tend to be more on the vinegary/earthy side. So keep this in mind, as the kombucha brand that you select will ultimately impact the flavour of these raspberry muffins. I’d suggest giving the kombucha a little taste test prior to using to ensure that you will be happy with the flavour profile of the muffins.
Recipe FAQs
If you need to make these gluten free, we suggest looking for a gluten free flour.
Absolutely! These can be stored for up to 3 months in a freezer bag or air tight container. When you are ready to eat you can simply pop them in the microwave or let them thaw at room temperature.
Yes these raspberry muffins make for a great on-the-go breakfast option because they are protein and fibre packed. I will usually have 2 muffins per serving if I am enjoying these for breakfast, but honestly eat to your hearts desire.
If wheat is an issue for your kiddo then you would have to sub in an allergy-friendly flour alternative that works for you. But otherwise, these raspberry muffins are totally egg and nut free and can be enjoyed by the little people in your life.
More Recipes You Might Like
If you liked these raspberry muffins, then you’re going to love these recipes on the blog!
- Breakfast Berry Bread Pudding Muffins
- Baby Muffins with Carrots
- Kombucha Fruit Popsicles
- Vegan Apple Oatmeal Muffins
What are your thoughts on these kombucha raspberry muffins? Let me know down in the comments below!
Raspberry Muffins with Kombucha (Vegan)
Ingredients
- 14 oz bottle of raspberry kombucha
- 3.5 cups oat flour
- 2.5 tsp baking soda
- 2 tbsp flax seed ground
- Pinch of salt
- 1 stick of unsalted vegan butter melted (about 1/2 cup)
- 1/2 cup maple syrup
- 1 ripe banana mashed
- 1.5 cup raspberries lightly chopped
Instructions
- Preheat oven to 400 degrees F.
- In a mixing bowl, combine flour, baking soda, flax seed and salt.
- In a separate bowl, combine kombucha, melted butter, mashed banana and maple syrup.
- Mix dry and wet ingredients together until fully combined.
- Carefully fold raspberries into the batter.
- Place baking cups into a muffin tin and scoop two spoonful’s of the batter into each well (or until the well is 3/4 full)
- Bake muffins for 15 mins or until golden brown and a toothpick comes out clean.
Nutrition
Updated on June 9th, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
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