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Raspberry muffins

Raspberry muffins

Raspberry muffins

Before going vegan I had no idea what vegan eat. You are so focused on your own life and habbits that it’s really hard to imagine someone elses lifestyle

Now I know that as a vegan you can eat pretty much anything you want.  

Instead of eggs you just use chia eggs like I did in my raspberry muffins. 

They turned out so soft, yummy and moist so you can’t really tell the difference.

Why you should make some raspberry muffins

  • They are super easy to make
  • No difference from non-vegan muffins
  • They are done in an instant

I try to be as genuine as possible in my posts and I have never been a person that writes super long blog posts so why don’t we just skip right away to the recipe?

Recipe for raspberry muffins

Portions: 22-25 mini muffins


  • 3/4 (1,7 dl) cups of wheat flour
  • 3/4 (1,7dl) cups of oat flour
  • 1/4 (0,5dl) cups of brown sugar
  • 1/2 (1,15 dl) cups of white sugar
  • 2 tsp of baking powder
  • 1 tsp vanilla powder
  • 1/2 tsp of salt
  • 1/3 (0,7 dl) cup rapeseed oil
  • 2 chia eggs (mix 2 table spoons of chia seeds with 6 table spoons of water and let sit for 15 min)
  • 1/2 cup (1,15 dl) plant milk
  • 0,8 cups (2 dl) of raspberries


  • Pre-heat the oven to 200 degrees celcius
  • Mix your chia egg and let sit for 15 minutes
  • Mix all the dry ingredients
  • Add the wet ingredients, including your chia egg
  • Mix untill you have a smooth batter
  • Add your raspberries and stir around a few times
  • Pour in to small cupcakes forms, filling them up to 3/4 of the form
  • Bake for 15-17 minutes, check with a potatoe stick if the batter sticks let sit in the oven for a few more minutes
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