one girl’s perspective on life, neopaganism, veganism, politics, books, films, and… stuff.

Holy crap that’s a long title.

This is an original recipe, and is still a work in progress, so please don’t kill me if they’re not the best thing ever. I think they’re pretty delicious.


  • 2 cups plain gluten-free flour (I use Orgran brand)
  • 1/3 cup caster sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups soy milk**
  • 1/4 cup vegan margarine
  • Egg replacer for one egg
  • 1 tsp lemon juice
  • 1 cup vegan white chocolate chips (or chopped up vegan white chocolate)
  • 1 cup fresh or frozen berry mix (I used raspberry, mulberry and blueberry


  1. Preheat oven to 200 degrees Celsius and lightly grease a muffin pan.
  2. Mix together the flour, sugar, baking powder and salt.
  3. Add the soy milk, vegan margarine, egg replacer and lemon juice and stir until mixed. Very important: do not overmix, or your muffins will be chewy! Just enough to combine ingredients.
  4. Fold in the berries and choc chips.
  5. Spoon the batter in to the muffin pan, filling each cup about 3/4 full.
  6. Bake for 20-25 minutes, until muffins are golden brown.

    **NB: the amount depends on the flour; ‘normal’ flour takes about 1 cup, and depending on the composition of gluten-free flour, it may take more or less to make a smooth batter consistency. Just add the soy milk in small amounts and see how you go.

    Photo time!



Comments on: "Recipe: Vegan/Gluten-Free Triple Berry & White Choc Chip Muffins" (6)

  1. looks great. im sure to try this out.


  2. […] also took a snack box, containing one of my Triple Berry and White Choc Chip Muffins that I made earlier in the week, celery sticks, whole snowpea pods, and a small container of […]

  3. Berries and white chocolate sounds like a great muffin combination.

  4. […] muffins, redux So, I tried again to make these muffins, though this time I used banana as the binding agent, and agave nectar instead of […]

  5. These look great! Thank you for sharing this recipe. I’m going to try this recipe out when it gets a little cooler in temperature.

  6. Ooo, do let me know how yours turn out! I want to know if my oven hates me 😛

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