After a self-induced sugar coma last night (consisting of Oreo ice cream, white chocolate, vegan mnm’s and the famous ‘Vego Bar’), I woke up feeling a little “sugar hungover.” I walked to the kitchen for my morning glass of Metamucil and saw a half opened bag of white chocolate buttons, staring at me.
I wanted them out of the house as quickly as possible. I debated whether I should just eat the leftover bag in one sitting and be done with it, ration it out (which I knew would never work), or create a tasty, semi-healthy treat to take with me to uni and work this week. The latter won.
I absolutely adored raspberry and white chocolate muffins pre-vegan days, but had never tackled a vegan version. So here it is. And I think it’s pretty bloody good.
There’s no need for an insane amount of sweetener in this recipe, as the combination of coconut yoghurt, raspberries and white chocolate provide plenty. However I did add a dash of maple syrup just to balance the flavours out. Don’t leave out the coconut yoghurt as it is what makes these muffins moist and fluffy.
- 1 cup self-raising flour
- 3/4 cup wholemeal self-raising flour
- 1tsp baking powder
- Pinch salt
- 3tbsp melted coconut oil
- 1/4 cup maple syrup
- Egg replacer equivalent to 2 eggs
- 1 cup unsweetened coconut yoghurt (I used the Nude Vanilla Coconut Yoghurt)
- 1/2 cup soy milk
- 1.5 cups frozen raspberries
- 1 cup vegan white chocolate buttons
- Preheat oven to 180 degrees celsius.
- In a large mixing bowl, combine the flour, baking powder and salt. Combine well.
- In a seperate mixing bowl, add the maple syrup, coconut oil and egg replacer, stirring well.
- Add the coconut yoghurt and soy milk to the wet mixture, again stirring to combine all ingredients.
- Pour the wet ingredients into the dry and mix well, but not too vigorously. (If the mixture is too dry, add a splash more soy milk.)
- Fold through the raspberries and chocolate chips.
- Spray a muffin tin with oil (or use cupcake liners) and then evenly divide the mixture amongst 12 muffin cups.
- Bake for 22 minutes or until you can stick a skewer through the muffin without any batter sticking. Leave the muffins in the tray until cooled.
These will last up to 5 days in the fridge, which makes them the perfect school, uni or work snack for busy days!