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Raspberry Flax Muffins

What you need: 

1/2 cup vegan butter
1 1/4 cup sugar
2 cup Ffour
1/2 cup flax
2 teaspoons baking powder
1 1/2 cup rice milk
1 teaspoon vanilla
2 cups Raspberries
1 Scoop Vegan Mayonnaise (about the size of one small egg)

What you do: 

Preheat oven to 375 degrees Fahrenheit.
Mix butter and sugar together first and then add the vegan mayo once the first two items are well blended. Mix flour and flax and slowly sift into the mix. Add in milk, vanilla, and raspberries. Coat muffin or bread pans lightly in a smidge of vegan butter. There should be just enough in each pan to keep them from sticking. Once you're ready to start baking, add in the baking powder. I always add in the baking powder last, once this stuff hits the wet ingredients it will go to work immediately. You have a fairly short window of time before the baking powder loses its edge.
Baking times may vary, always check baked goods with a simple tap. If it's done it will spring back instantly, if it doesn't you still have a few minutes of waiting. ;)
Baking Guide Times:Mini Muffins: 15 - 20 minutesStandard Muffins: 25 - 30 minutesJumbo Muffins: 35 - 40 minutesLoaf: 25 - 45 minutes
Note: I live at a high altitude so the baking times may be different for everyone else!
Source of recipe: I really wanted some muffins but I was unable to find my recipe book! D: So I made up my own, with some ingredients I had lounging around my kitchen. I hope you enjoy them as much as I did!

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


I made a basic version without processed food ingredients (that are not available where I live anyway).

Any fruit can be added, raspberries, whatever. Or nuts, or chocolate chips. :-) I had neither of those at home, just baked as it is in this recipe:



This is great however I made a few subs. I subbed the 1/2 cup of butter for a 1/2 cup of apple sauce. I used buckwheat flour and they turned out amazing. A little run of grapeseed oil in each muffin tin allows the finished product to pop right out!


I forgot to mention w/ the flax, use ground flaxseed that has undergone a "cold" process. This way the nutrients won't be cooked out of the flaxseed before you get the chance to use them.

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