Berry muffins

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A selection of berry muffins topped with berry icing and strawberries.


  • 160g hard coconut oil
  • 3/4 cup (175ml) medjool date paste (make it here)
  • 1 tsp ground vanilla beans
  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp warm water)
  • 1 3/4 cups (231g) self-raising flour
  • 2/3 cup (150ml) soy milk
  • 1 cup (175g) mixed berries


  1. Preheat oven to 170 degrees Celsius and prepare a cupcake tin with 12 medium cupcake wrappers.
  2. In a medium sized bowl using electric beaters, beat coconut oil until smooth.
  3. Add date paste and beat for 2 minutes or until well combined.
  4. Add vanilla beans and flax eggs and mix until smooth.
  5. Add flour and soy milk and fold into mixture.
  6. Pour batter into prepared cupcake cases.
  7. Bake for approximately 25 minutes or until the cupcakes are firm and well risen.
  8. Ice if desired, and enjoy!

Serves 12

Recipe and image by Lancey Morris of

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