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White Choc and Raspberry Muffins


  • 2 cups plain flour
  • 1 cup of sugar
  • 5 Tsp baking powder
  • Pinch salt
  • 1 cup soy milk
  • 1/3 cup canola oil
  • 1 Tsp lemon juice or Apple Cider Vinegar
  • 3 Tbsp Cocobella natural  or vanilla yoghurt
  • 5 Tsp vanilla extract
  • 1 cup frozen raspberries
  • 1/2 cup chopped vegan white choc or chips


  1. Mix dry ingredients in a bowl.
  2. Mix set ingredients in another bowl.
  3. Fold the wet into the dry until combined, don’t over-mix!
  4. Finally fold in the raspberries and white choc chips.
  5. Divide the mix between 8-10 muffin cases and then bake for 30 mins at 180°C
  6. Allow to cool before eating!!

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