Berrylicious Vegan Muffins


  • 2 tbsp flaxseed + 6 tbsp water (as an egg substitute, mix with a fork and leave in the fridge 15 mins prior)
  • 1 small teacup/ 6-8 tablespoons olive oil
  • 250 ml coconut milk (or any plant based milk, but coconut tastes good)
  • 150-200 gr whole wheat flour
  • 1 tbsp salt
  • 1 package of baking powder
  • 2 tbsp of shredded coconut
  • 6-8 tbsp agave syrup (or to taste)
  • 1 cup raspberries


  • Preheat oven to 180• and allign muffin cases on a tray
  • Once the flaxseed has a jelly form, take it out of the fridge
  • Mix flaxseed, olive oil and milk in a bowl and whisk
  • Once pure, add the agave syrup
  • After whisking, add the flour, baking powder and the salt
  • Once the mixture is homogene, add the coconut and the raspberries (your mixture will have a dark brown/purple ish color, if you wish to have it pink, use plain flour)
  • Divide the mixture into the cases and cook for about 15-20 minutes
  • Use raspberries or strawberries for decoration
  • Dig in.