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