Vegan Raspberry Cornmeal Muffins

Vegan Raspberry Cornmeal Muffins  |

Hello Monday! It’s crazy how fast time progresses – we are at the end of April already and had quite a few really summery days already. This also means that I’m on the go more often and need little portable snacks, for when those afternoon cravings hit! Cue vegan raspberry cornmeal muffins. I had never made vegan muffins before, but simply switching out the egg with a chia eggs was so painless and easy that I was honestly surprised. This raspberry cornmeal muffin recipe is actually based on a cornbread recipe that I absolutely love – so you could also make it in a pan, you would just need to somewhat adjust the baking time.

Vegan Raspberry Cornmeal Muffin |

Usually I wouldn’t even use paper liners for my muffins, but I have had those hanging around in my drawer for so long already that I figured it was time to use them! So don’t worry if you don’t have liners, just grease your muffin tin. My mini vegan raspberry cornmeal muffins would for sure also be awesome in regular muffin size – then one of them could even pass for breakfast πŸ˜‰
If you don’t want to avoid a very fruit-juicy bottom, make sure that the raspberries are in the middle of the muffin, not to the very bottom. I added them in the pan first thing, so the bottoms of the muffins are quite juicy. I don’t mind (they actually remind me of those yoghurts I had as a child with the fruit on the bottom, even though the muffins don’t have anything in common with the yoghurt πŸ˜€ ), but if you do, make sure you add them after you poured the batter in. So, without further ado, let me tellΒ you how to make my vegan raspberry cornmeal muffins!

Vegan Raspberry Cornmeal Muffin |

Vegan Raspberry Cornmeal Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 cup spelt flour
  • 1 cup cornmeal
  • 3 tsp baking powder
  • ¼ cup maple syrup
  • 1 chia "egg"*
  • ¾ cup rice-coconut milk
  • ¼ cup vegetable oil or melted coconut oil**
  • 1 handful raspberries
  1. Preheat the oven to 200Β°C/390Β°F.
  2. Sift the spelt flour and cornmeal in a bowl and whisk all the dry ingredients together.
  3. Mix the wet ingredients together in a separate bowl.
  4. Add the wet ingredients to the dry and combine - don't over mix!
  5. Either add the raspberries in carefully right now, or place 2-3 later in each muffin "cup" by hand.
  6. Use a mini muffin tray and either grease it with coconut oil or use paper liners like I did.
  7. Fill each muffin cup about ⅔ full (spread the batter evenly between the cups, this was the perfect amount for me). Don't forget the raspberries, if you haven't added them in yet!
  8. Bake for about 35 minutes - start checking around the 20 minute mark, it really depends on your oven. A toothpick should come out clean, than they are done.
*Chia "egg": 1 tbsp chia seeds + 3 tbsp water, let gel up for 15 minutes. I always grind up the chia seeds, so you can't detect them anymore later
**I used coconut oil, but it is a bit of a pain to work with here. Make sure that all the other liquid ingredients are at least room temperature, better warmer - otherwise the coconut oil will turn solid again! If that happens, just pop the mixture in the microwave for a few seconds to melt the coconut oil again.

Vegan Raspberry Cornmeal Muffin |

If you enjoy this vegan raspberry cornmeal muffin recipe, please share it with your friends! Stay in touch with me as well, so you find out about my future recipes and everything regarding a healthy, earth friendly lifestyle! You can find me on Facebook, Instagram, Pinterest and also on Snapchat! Just look for curlsnchard on Snapchat and you will find me πŸ™‚

26 thoughts on “Vegan Raspberry Cornmeal Muffins

  1. Tall and skinny and so adorable, especially the one with the raspberry right in the center πŸ™‚ I’m in love with cornmeal in baked goods right now! Cakes, cookies, and now I have to try it in muffins!

    1. I always look forward to your sweet comments Natalie – I’m so glad we connected! I love cornmeal too – definitely a ‘guilty’ pleasure of mine is eating cornbread slathered in BBQ sauce. As a meal. πŸ˜€ I can really highly recommend those muffins – I’ve made them so often, and even the vegan version turned out just as good in taste and texture like the ones I made before πŸ™‚

    1. Thank you so much Jenny! I love experimenting with muffin recipes too – there are so many delicious combinations out there πŸ™‚

    1. Thank you so much Logan! I agree – they are the perfect “finger food” especially as they are so small. πŸ™‚

    1. I’m getting more and more into vegan baking lately – I’m not vegan, but I love experimenting with alternatives to animal products. As I don’t use dairy, it’s mostly just a small step for baking recipes to replace the eggs. πŸ™‚ You could also just make them with 1 regular egg, that’s how I have made them many times before as well.

    1. Hey Meg, thank you so much! It’s really easy to do – but, if you rather use a regular egg, it also works perfectly fine with 1 medium egg instead of the chia egg. I’ve made it that way many times before πŸ™‚

  2. wow I just had something at Starbucks that looks exactly the same, but I bet yours is better, healthier and yummy πŸ˜‰

    1. Hahaha, awesome! They are delicious and only sweetened with maple syrup, so it’s not full of refined sugar πŸ™‚

  3. These look fantastic! Yet another of your recipes I am adding to my ‘to do’ list! I have been doing a lot of vegan baking lately – it’s surprisingly simple hey!

    1. I’m so glad you enjoy them, Donna πŸ™‚ I know, it surprised me too, how simple it is! Also no more worrying about batter tasting or not having eggs at home!

    1. Thanks so much Olivia! Raspberries are so so nice in there – you should definitely give it a try when you have time πŸ™‚

  4. Awesome. And do you think it is possible to make corn tortillas with that as well? Thats what i am craaving for! Because i only know maisstaerke

    1. As far as I know, the masa harina that is normally used for corn tortillas is specially treated cornmeal, so it’s not the same (unfortunately). You could try it, but I don’t think that it will turn out the same. They will probably be more like corn-pancakes. I always get masa harina in Vienna, haven’t found a place in Graz yet that sells it!

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