Vegan raspberry strawberry currant muffins

Jacqueline Alwill

Brown Paper Nutrition

Nourishing and more-ish vegan / plant based muffins to pop in the oven this week! Why the choice of vegan / plant based with this recipe? Well, we find lots of parents requesting egg free recipes for their toddlers and children to take to day care and school and deliver on your requests is what we do best! They’re not dry or flavourless as some vegan baking is – just scrumptious and filled with whole food ingredients to energise.

+ Bamboo wares for ingredients and everyday needs  by Ekobo. 


Makes 8 large

Vegan : Vegetarian (optional)

2 flax eggs (2 tablespoons ground flax meal + 6 tablespoons water)

1 cup (250ml) soy milk (we use Bon Soy)

1 teaspoon (5ml) apple cider vinegar

1/4 cup (65ml) maple syrup

1/3 cup (85ml) extra virgin olive oil

1 teaspoon (5ml) vanilla extract

2 cups spelt flour

2 1/2 teaspoons baking powder

pinch sea salt

1/4 cup currants

1 1/2 cups mixed frozen strawberries and raspberries + some extra for the top


Heat oven to 180C and line 8 muffin holes with cases. Start by making your flax eggs. Place ground flaxseed and water in a small bowl, mix and set aside for 5 minutes or so to combine. In a large mixing bowl combine soy milk , apple cider vinegar, maple, extra virgin olive oil and vanilla and whisk to combine. Add flax eggs (once gelled) and whisk again. Add spelt flour, baking powder, sea salt and currants and mix, then gently fold through the frozen berries.  Spoon into muffin cases, top with additional berries then bake for 30 minutes.