makes 12

30 minutes


  • 210g all-purpose or gluten free flour
  • 110g Sweet Freedom VANILLA SYRUP
  • 1 tsp baking powder⁠
  • 1/2 tsp baking soda⁠
  • 110g plant based yoghurt
  • 80ml coconut oil
  • 1 flax egg⁠ (1 tbsp flaxseed + 2 1/2 tbsp water)⁠
  • 1 cup fresh raspberries⁠


  1. Preheat the oven to 175C⁠.⁠
  2. In a medium mixing bowl, stir together the dry ingredients.⁠
  3. In a small bowl, beat together yoghurt, coconut oil, flax egg and VANILLA SYRUP.⁠
  4. Stir the wet mixture into the dry mixture until combined.⁠
  5. Add the raspberries and stir until the batter is just blended but not over mixed.
  6. Spoon into muffin cases in a muffin tin.
  7. Bake for 15- 20 minutes⁠ or until golden.
  8. Remove from the oven, leave to cool and enjoy.

Thanks for this lovely recipe @into.trends

inspire and share on instagram #sweetfreedom

who's recommending us