Vegan raspberry & white chocolate muffins

Raspberry and white chocolate muffins are my absolute favourite! Vegan white chocolate buttons aren’t easy to come by, so your best bet is online. Sweet Williams are a good one in Australia, but there’s lots of different brands around.

I used gluten free flour but they’re delicious with plain, wholemeal or spelt flour too.


– 2 cups flour

– 1 cup soy milk

– 1/2 cup vegan butter

– 1/2 cup rice malt syrup

– 2 tsp bicarbonate of soda

– 1 cup raspberries

– 1 cup vegan white chocolate buttons

– 1 flax egg or chia seed egg or half a mashed banana


  1. Preheat oven to 190C or 170C fan forced.
  2. Make a flax egg: combine 1 tablespoon ground flax seeds with 3 tablespoons water and give it a really good mix. Let it sit for a minute and mix again. You can use a chia seed egg or half a mashed banana if you prefer.
  3. Sift the flour and add bicarb, then soy milk, flax egg, melted butter and rice malt syrup. Combine.
  4. Fold in the raspberries and white chocolate chips.
  5. Grease a muffin tin with vegan butter or coconut oil.
  6. Spoon in your mixture, leaving about 1/4 of space for the muffins to rise.
  7. Place in oven for about 20 minutes if you’re making regular sized muffins, 10 minutes if you’re making mini ones. They’re ready when a fork or toothpick comes out of them almost clean. Let them sit for a few minutes once removed from oven. Enjoy!

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