• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Mama

Where friendly veg recipes and the 90s combine.

  • Home
  • About
    • Contact
    • Freelance Writing and Editing/Social Media Services
  • Recipes
    • Baking
    • Basics
    • Breakfast
    • Kid Food
    • Lunchbox
      • Lunch
    • Dinner
    • Vegetarian
    • Vegan
    • Soup
    • Side Dishes
    • Snacks
    • Dessert / Sweet Things
    • Special Occasion
    • Party Food + Little Bits
    • Sauces / Relishes / Jams
    • Drinks
  • Life + Family
    • Health + Happiness
    • Kid Food
    • Blogging
    • Motherhood
    • The Throne Rangers Podcast: For Big Fans of the Royal Fam
    • I’m a ’90s kid
      • Sweet Teen Club Podcast
    • The Veggie Mama Dream Book
  • Home + Hearth
    • Around the Home
    • Grow your own food
    • Read
    • Make
    • Activities for toddlers
    • Craft
    • Stuff For Kids
  • Travel
  • Throne Rangers Podcast

Vegan Raspberry Muffins

May 26, 2016 by Stacey 18 Comments

Crunchy on the outside, soft on the inside, you'll love these vegan raspberry muffins. Excellent for after school snacks or school lunchboxes (or anytime, really!) | theveggiemama.com

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:

waka flocka

Yeah. That. Oh wait! He’s in a suit:

credit

credit

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.

“You see that shit? That’s the keen-WAH!”

Print
Crunchy on the outside, soft on the inside, you'll love these vegan raspberry muffins. Excellent for after school snacks or school lunchboxes or anytime, really!) | theveggiemama.com

Vegan Raspberry Muffins

★★★★★ 5 from 1 reviews
  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American
Print
Pin

Description

When you take Waka Flocka Flame’s Vegan Blueberry Muffins and you make them vegan raspberry muffins with crunchy coconut sugar. They’re AWESOME.


Scale

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

  1. Preheat oven to 180C/375F. Line your muffin tin with papers, if using.
  2. In a small bowl, add lemon juice to milk and stir. Let sit for a few minutes.
  3. In a large bowl combine flour, baking powder, baking soda, and salt.
  4. Add sugar, coconut oil, lemon zest and vanilla to the the milk.
  5. 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.
  6. 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

Did you make this recipe?

Tag @veggie_mama on Instagram and hashtag it #veggiemamafood

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!

 

Filed Under: Baking, Kid Food, School Lunchbox, Snacks

Previous Post: « Conversations with Carlo: The Spaghetti Incident
Next Post: Veggie Mama and the Terrible, Horrible, No-Good, Very Bad Day »

Reader Interactions

Comments

  1. Shari from GoodFoodWeek says

    May 26, 2016 at 11:17 am

    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…

    Reply
    • Stacey says

      May 26, 2016 at 1:03 pm

      ha I do find people usually complain until they actually eat it!

      Reply
    • Simone says

      June 22, 2017 at 7:50 pm

      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).

      Reply
  2. Lorraine @ Not Quite Nigella says

    May 26, 2016 at 4:35 pm

    I could totally make these like right now. I have a big thing of coconut milk that needs using. Should I? I should!

    Reply
  3. Brandee says

    May 27, 2016 at 4:24 am

    I just love your posts!! These look perfect for my son and I to try baking tomorrow after!

    Reply
  4. Ashleigh Mills - My Meow says

    May 27, 2016 at 8:34 am

    Yum! Going to make these on the weekend!

    Reply
  5. Kirsty says

    September 11, 2016 at 12:22 pm

    Where does it say to add raspberries?

    Reply
    • Stacey says

      September 16, 2016 at 12:59 pm

      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!

      Reply
      • jen says

        February 17, 2018 at 10:41 am

        what size can of coconut milk?

        Reply
        • Stacey says

          February 17, 2018 at 4:50 pm

          Hi Jen! I don’t think it matters what size, as long as you get a cup of coconut milk from it.

          Reply
  6. Nikki says

    June 22, 2017 at 7:00 pm

    Frozen raspberries would be ok?

    Reply
    • Stacey says

      June 27, 2017 at 2:17 pm

      Yep, absolutely! don’t defrost before using.

      Reply
  7. Linda says

    August 27, 2017 at 6:26 am

    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?

    Reply
    • Stacey says

      August 28, 2017 at 11:20 am

      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?

      Reply
  8. anna says

    May 30, 2019 at 5:16 am

    This looks great!  I will prepare it for my children……..Thanks for sharing 

    ★★★★★

    Reply

Trackbacks

  1. Most Popular Posts of 2016: Existential Crises, Lasagne and The Number-One School Mum Question | Veggie Mama says:
    January 11, 2017 at 4:52 pm

    […] Read it here: Vegan Raspberry Muffins. […]

    Reply
  2. Basic Brown Sugar Muffin Recipe | Veggie Mama says:
    June 17, 2017 at 6:59 pm

    […] you’re looking for other muffins, I’ve got vegan raspberry, blueberry choc chip, savoury spinach and feta, banana date and coconut (dairy-free), banana-chia, […]

    Reply
  3. The secret to making fluffy banana pikelets | Veggie Mama says:
    June 28, 2018 at 8:34 pm

    […] sausage rolls, blueberry yogurt cake, hidden veggie pizza scrolls, gluten-free blueberry pikelets, vegan raspberry muffins, or wholemeal cheesy crackers – they’re so good! I’ve got a whole category here […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

 photo bloglovin_zpsc08b1cb6.png photo facebook_zpsbe931930.png photo pinterest_zps5f953e84.png photo twitter_zps0bd5425a.png photo instagram_zps798a3f4e.png photo google_zpsfc9b6d2c.png

View posts by category

View posts by month

Dispatch from the Kitchen Front

Sign up for the newsletter - it's a Very Nice Time.

Thank you!

You have successfully joined our subscriber list.

Blogroll

  • Our Ash Grove
  • Local Milk
  • Clairey Hewitt
  • Style and Shenanigans
  • The Plumbette
  • Samelia's Mum
  • Green Kitchen Stories
  • Attic 24
  • Styling You
  • Picklebums
  • Me and Orla
  • Patchwork Cactus
  • Faux Fuchsia
  • Whole Family Rhythms
  • The Little Mumma
  • The Shady Baker
  • Motherwho
  • Kimba Likes
  • Lavender and Lovage
  • Design Mom
  • Local is Lovely
  • Suger Coat It
  • The Back Yard Lemon Tree
  • Duchess Kate
  • Woogsworld
  • The Annoyed Thyroid
  • Tinned Tomatoes
  • 101 Cookbooks
  • Practising Simplicity
  • Naomi Loves
  • Mogantosh
  • Pinky Poinker
  • My Wholefood Romance
  • Cooker and a Looker
  • Lunch Lady
  • Foxslane
  • Allison Tait Author
  • Posie Gets Cozy
  • Smaggle
  • MagnetoBoldToo
  • Fat Mum Slim
  • Meet Me at Mikes
  • Handbag Mafia
  • Apples Under My Bed
  • Not Quite Nigella
  • From Berkshire to Buckingham
  • The Pioneer Woman
  • Miss Chardy
  • Down to Earth
  • I Spy Plum Pie
  • Normal Ness
  • The Art of Simple
  • Hugo & Elsa
  • Cook Suck
  • Champagne Cartel
  • Baby Mac
  • Blossom Heart Quilts
  • My Darling Lemon Thyme

The Organic Place Recipe Roundup #3

Gnocchi with Ratatouille Sauce

Categories

Archives

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress