So a while ago I was listening to a podcast, which made me watch YouTube videos, then I fell down a vegan cooking YouTube rabbit hole (its easier than you think) and found myself watching rapper Wacka Flocka Flame and his mate Raury making vegan blueberry muffins.
This is not usually how I get my Waka Flocka fix, normally it’s trawling his IG like a creep becaaaaaaaaaause:
Yeah. That. Oh wait! He’s in a suit:
Shit. *fans self*
Ok where was I? Oh yeah I normally get my WFF on IG or Spotify, but I was more than happy to get him in video form making food.
“Blueberry muffins is amazing” he says, before informing us later to “never put yo hands in the oven without no mittens”. Yes sir.
The muffins didn’t totally look spectacular (they are pure white, owing to the flour and sugar and no butter) but I figured a bit o’ brown sugar should sort that shit right out. The kids helped me make them and I froze most of them for lunchboxes (if you’ve been following my lunchbox series on Instagram, you’ll see they’ve made quite the appearance, this recipe seems to make a billion).
Vegan Raspberry Muffins
So I took that recipe and I changed it up a bit and I made the best vegan muffins I’ve ever had. For real – they’re crunchy on the outside and soft in the middle and have the best texture even the next day. I don’t eat muffins a lot but these ones straight from the oven found a home real quick.
Vegan raspberry muffins alternatives
You can do either mini muffins or regular size, I just like the mini ones because the ratio of crispy outside to soft middle is perfect. But you do you. You can also switch out the raspberries, or add some vegan choc chips, or eat them as is – the lemon zest in the batter makes them pretty awesome on their own.
And then watch Waka Flocka and Raury make these because I said so.
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When you take Waka Flocka Flame’s Vegan Blueberry Muffins and you make them vegan raspberry muffins with crunchy coconut sugar. They’re AWESOME.
Ingredients
- 1 cup coconut milk (or any other non-dairy milk)
- 1 teaspoon lemon juice
- 2 cups plain flour
- 2.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut sugar + 2 tablespoons (or brown sugar)
- 1/4 cup melted coconut oil + 2 tablespoons
- 1 teaspoon vanilla extract
- 1 Large lemon, zested
- 2 cups raspberries
Instructions
- Preheat oven to 180C/375F. Line your muffin tin with papers, if using.
- In a small bowl, add lemon juice to milk and stir. Let sit for a few minutes.
- In a large bowl combine flour, baking powder, baking soda, and salt.
- Add sugar, coconut oil, lemon zest and vanilla to the the milk.
- Add the liquid to the dry mixture and stir gently to combine – don’t overmix or you’ll make your muffins tough. Gently fold through raspberries.
- Spoon mixture into muffin tins – either 12 large ones or a tray of mini muffin holes. I like to fill to the top so they rise and get a crisp top. Otherwise I feel a bit ripped off. Bake 15-20 mins for mini, or 20-25 for normal size. They are done when a skewer inserted into the centre comes out clean.
Keywords: easy vegan muffins, quick vegan muffins, raspberry muffins, dairy-free muffins, egg-free muffins, vegan-friendly muffins
You want other muffin recipes?
Lemme hook you up. I’ve got: basic brown sugar (you choose your own mix-ins!), blueberry choc chip, savoury spinach and feta, banana date and coconut (dairy-free), banana-chia, wholemeal banana and peach (egg-free and refined sugar-free), banana strawberry, and simple muesli muffins. You won’t go hungry!
My friend invited us away to the coast with her extended family during the summer. Her younger brother was vegan and it spurred my friend and I into a little vegan baking {we also have a vegan friend we meet at the park, so it’s also nice when snacks can be shared}. Her husband actually poo poo’d all the vegan baking – until he tried the vegan chocolate and tahini cookies…
ha I do find people usually complain until they actually eat it!
Sooooo yum. And I will have to get on your insta lunchbox feed. Will definitely have to try these so so soon – I have frozen berries (I say as I am searching the pantry/freezer/everywhere in the kitchen).
I could totally make these like right now. I have a big thing of coconut milk that needs using. Should I? I should!
I just love your posts!! These look perfect for my son and I to try baking tomorrow after!
Yum! Going to make these on the weekend!
Where does it say to add raspberries?
That is an EXTREMELY good question, and I think I got too distracted by WFF to remember to put them in the recipe. His was blueberries so I left them out haha. You add them gently after all the other ingredients have been mixed. I’ve fixed the recipe card now! Thanks!
what size can of coconut milk?
Hi Jen! I don’t think it matters what size, as long as you get a cup of coconut milk from it.
Frozen raspberries would be ok?
Yep, absolutely! don’t defrost before using.
Oh my goodness these vegan raspberry muffins are amazing! Just made them today for my son who’s vegan. Tried one and I’m hooked on these.These were made as directed, you would never know they are vegan. This recipe is a keeper!Thank you for sharing.
My only problem is I’m unable to print the recipe either with or without the photo, any suggestions?
I’m so glad you liked them! They’re a bit of a surprise, I don’t often find vegan muffins with such good texture. I use this base recipe every time now!
I’m not sure what the issue is with printing, as both options are currently working for me on several computers. Are you getting an error message? What happens when you go to print?