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Delicious, Healthy-ish Vanilla & Raspberry Muffins | Vegan

Updated: Feb 15, 2021


  • 240ml soy milk vanilla

  • 1 teaspoon apple-cider-vinegar

  • 150g coconut-blossom sugar (or brown sugar)

  • 2 teaspoons vanilla extract

  • 80ml rapsseed oil or canola oil

  • 220g whole-grain flour (I used spelt)

  • 2 tablespoons corn starch

  • 1teaspoon baking soda

  • 1/2 teaspoon salt

  • 130g raspberries (frozen ones work as well, but make sure to defrost them and get rid of the excess juice first)


  1. Pre-heat the oven to 180°C and add paper molds to a muffin pan. Or prepare silicone molds instead if you want to prevent waste.

  2. Mix the soy milk and apple-cider-vinegar in a bowl and let it sit for about 5 minutes.

  3. Afterwards add in the vanilla extract, oil and sugar and mix well.

  4. Mix all dry ingredients in a separate bowl and sift them into the soy milk-mix. Then stir until well combined. If the dough is a too thick, add a little bit more soy milk.

  5. Add the raspberries and stir them in very carefully.

  6. Fill the dough into the muffin molds and bake for 20-25 minutes. Afterwards stick in a toothpick to check if the muffins are done. If it comes out clean, they are ready.


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