My kids baked raspberry muffins for Father's Day, so I got a change to update my Kids Cooking series. They worked so independently that all I had to do this time was photograph the process and bake the muffins (and taste them) 😋

The batter was prepared following the same proven formula as with the vegan blueberry muffins, and the muffins turned out wonderfully soft and moist. The batter is not excessively sweet, so these muffins are also suitable for breakfast and in the lunch box.

Tip: If you can't find raspberries, coconut or nutmeg right now, you can replace them with something else - get creative! This dough is a good base for many kinds of muffins.

In this article

Equipment needed

For this recipe you will need:

  • baking bowl
  • whisk
  • measuring cups and spoons (precise measuring is required)
  • muffin tin
  • and if you want to go easy: muffin liners

By muffin pan, I mean something like this tray to be placed in the oven, which helps the muffins rise tall and beautiful. I always use paper liners with the pan, to make it easy to lift the muffins out of the pan. And also to save time because you won't need to wash the pan.

If you don't use paper liners, you should grease the muffin pan before use so that the muffins come off easily.

Ingredients needed

You need the following ingredients for the recipe:

  • raspberries (frozen ones work well)
  • Alpro Greek Style No Sugars unflavored soy yogurt
  • soy cream
  • lemon juice
  • vanilla aroma
  • rapeseed oil (regular, not cold-pressed)
  • wheat flour
  • potato flour
  • baking soda
  • baking powder
  • sugar
  • salt
  • coconut flakes
  • nut meal

How to crush frozen raspberries

Raspberries should be crushed into small crumbs so that they mix evenly with the dough. The easiest way to crush them is to put the frozen raspberries in a freezer bag (if they are not already in a bag) and pound them from the outside, for example with a wooden spoon.

Measuring the ingredients

Measure all ingredients carefully using a measuring cup and spoons. Dispense all amounts so that the measuring cup or spoon is full to the top, but not over.

You can smooth the surface of the measuring stick with a knife, for example in this way:

Making the muffins

First, mix the yogurt and cream together and whisk until smooth. Add baking soda, baking powder and salt and mix well again - these ingredients should be evenly mixed throughout the batter.

Then add all the remaining ingredients except for raspberries.

Mix the flour carefully by whisking, or else it might happen like this?

At this point, evaluate the texture of the batter: is it stiff and so heavy that it is difficult to whip? If whisking is easy, add half a deciliter of flour, mix the batter well, and then reassess the consistency of the batter.

The batter must not be loose or runny under any circumstances. In order for the batter to rise well in the oven, make sure that the batter is quite stiff. It should still be mixable by hand, but the whisk should feel heavy.

Tip: If the batter is too loose, add a little flour. If it's too dry (= the ingredients don't mix into a smooth batter), add a little cream.

When the batter has a good consistency, add the raspberries crushed into small crumbs and mix again lightly.

Scoop the batter into the muffin tins using two small spoons. The batter makes 10-12 muffins, slightly depending on the size of the pans. You should fill the tins quite full, so that the muffins rise well and a beautiful round "hat" is formed.

Sprinkle coconut flakes on top of the muffins.

Bake the muffins in the middle of the oven for about 25 minutes. If you have a convection oven, you can finally brown the surface of the muffins with it: turn on the convection function for 5 minutes.

Remove the tray from the oven and test the doneness of the muffins, e.g. with a cocktail stick. When you poke the stick in the middle of the muffin, only ripe crumbs should stick to the stick, as in the picture below. If any wet batter sticks to the stick, continue baking the muffins.

Cool the muffins before serving; they taste best chilled.

Tulosta
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soft vegan raspberry & coconut muffins


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Ladataan…

  • Author: almost vegan
  • Total time: 35 minutes
  • Portions: 1012 1x
  • Diet: Vegan

Reseptin kuvaus

These wonderfully soft raspberry and coconut flavored muffins are suitable for the coffee table, for breakfast and in the lunch box. The recipe is easy and suitable even for beginners.


Ingredients

Scale
  • 1.5 dl Alpro Greek Style No Sugars unflavored soy yogurt
  • 2 dl soy cream (e.g. Alpro Cooking)
  • 0.5 tsp baking soda
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 2 dl sugar
  • 1 dl of rapeseed oil
  • 4 dl wheat flour
  • 1 dl potato flour
  • 0.5 dl nut meal
  • 1.52 dl raspberries
  • 0.51 dl coconut flakes

Valmistusohje

  1. Preheat the oven to 175 degrees Celsius (350 Fahrenheit).
  2. Add the yogurt and cream to the bowl and whisk until smooth.
  3. Add baking soda, baking powder and salt and mix well again - these ingredients should be evenly mixed on all sides of the batter.
  4. Then add all the remaining ingredients except for raspberries.

    At this point, evaluate the texture of the batter: is it stiff and so heavy that it is difficult to whip? If whisking is still easy, add half a deciliter of flour, mix the batter well, and then reassess the consistency of the batter.

  5. Finally, add raspberries crushed into small crumbs and mix again lightly.
  6. Scoop the batter into the muffin tins using two small spoons.
  7. Sprinkle coconut flakes on top of the muffins.
  8. Bake the muffins in the middle of the oven for about 25 minutes. If you have a convection oven, you can finally brown the surface of the muffins with it: turn on the convection function for 5 minutes.
  9. Remove the tray from the oven and test the doneness of the muffins, e.g. with a cocktail stick.
  10. Cool the muffins before serving.
  • Prep time: 10
  • Cooking time: 25
  • Category: Baking, Muffins
  • Cooking method: In the oven
  • Cuisine: General

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