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Vegan raspberry muffins

Vegan Raspberry Muffins

  • Author: Maiko
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan


Having these vegan raspberry muffins on my breakfast table is such a lovely way to start my day. They are fluffy and soft, and the perfect combination of sweetness and tartness of raspberry in delicious muffins. Great for healthy breakfast or snack.




  1. pre-heat the oven at 180°C(350°F).
  2. Mix the soy milk and apple cider vinegar in a measuring cup to make a vegan butter milk. Set aside.
  3. In a large bowl, mix the flours, baking powder, sugar and salt with a whisker.
  4. Pour in the soy milk mixture and vegetable oil into the large bowl and mix with a wooden spoon until just combined leaving some little lumps in the batter. Don’t mix too much! it is ok to have some lumps left:)
  5. Throw the raspberries into the batter and combine very gently with a wooden spoon.
  6. Pour the mixture into muffins cups and bake for 25mins or until an inserted tooth pick comes out clean.
  7. Enjoy!


Replace the strawberries for your favourite berries if desired.

Use fresh strawberries instead of frozen berries as frozen berries contain more water and it can spoil the texture of the final product.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack, sweets

Keywords: easy, muffin, vegan