Vegan Berry Muffins

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

200 g silken tofu
230 g rice syrup or suar
200 g soy yohurt (yohurt alternative), plain or vanilla flavor
330 g spelled flour
1 packet baking powder or baking soda
125 ml oil, e.g. rapeseed oil or sunflower oil
1 vanilla pod, the pulp it
250 g berries, e.., strawberries, raspberries, blueberries

Instructions

Mix the silken tofu, rice syrup or sugar and the pulp of the vanilla pod or beat until frothy. Then add the yoghurt and stir, then mix and add flour and baking powder or baking soda. Then stir in the oil and carefully fold in the berries.
Pour the batter into prepared muffin cups. Bake in a preheated oven at 180 ° C (top / bottom heat) for 20 minutes.
As berries are e.g., strawberries, raspberries or blueberries. 150 g strawberries and 100 g rhubarb also taste very good.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.