Love is a fruit in season at all times, and within reach of every hand - Mother Teresa


Many warm summer afternoons when I’m tired and thirsty after work, I frequently purchase my fav after work snack at the market: a punnet of fresh raspberries. For me, little surpasses the taste of these red ruby jewels. To celebrate raspberry season in the northern hemisphere, I’ve created a quick 20-minute bake vegan raspberry and almond muffin recipe that’s perfect for weekend summer breakfasts. The classic combination of raspberries and almonds, taste delicious in muffins when lemon zest is added. I’ve suggested using frozen raspberries in the muffins to prevent broken berries while mixing, so these scrumptious muffins can also be made year round. The recipe includes a gluten free flour option whose texture is much denser (and takes twice as long to bake) than spelt flour muffins that are light and fluffy if eaten when cool. 

Health benefits:

·       Raspberries are a delicious fruit rich in vitamin C, antioxidants and dietary fibre. Delicious raspberries are low in calories and fats, 100 grams of berries hold just 52 calories, but provide 6.2 grams of fibre. The antioxidants in raspberries slow the aging process by neutralising free radicals in the body. 


 Makes 12 muffins



2 cups spelt flour / 2 cups GF plain flour

2 teaspoons bicarbonate of soda

2 teaspoons cinnamon

1 lemon, zest

½ cup coconut sugar

11/3 cup almond milk

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

1½ cups frozen raspberries

½ cup almonds, chopped

For toppings:

125 grams fresh raspberries


Cashew icing (see below)

Preheat the oven to 180’C (350’F/Gas 4). Lightly grease the muffin trays or add baking paper liners. Add flour, coconut sugar, baking powder, baking soda and zest in a bowl, and mix well to remove the lumps. Add almond milk, vanilla extract, apple cider vinegar and chopped almonds and gently stir. Gently fold in the frozen raspberries. Spoon the mixture into the muffin tray to about 2/3 full in each cup. Top the muffins with fresh raspberries or leave for coconut icing. If using spelt flour, bake for 20 minutes, then check with a skewer that it comes out clean. If using rice flour and almond meal, bake for 30-35 minutes. Allow the muffins to cool in the tray for at least 15 minutes then turn out onto a wire rack to cool. If icing, when cool, pipe the muffins with cashew icing.



400 grams Coyo coconut yogurt

1/4 cup maple syrup

1 teaspoon vanilla extract

blueberries for lilac colouring / raspberries for pink colouring

Whip the coconut yogurt using an electric beater until it becomes thick, about 5-10 minutes. Once it’s thick and holds its shape, drizzle in the maple syrup, vanilla essence and colouring (liquid from the fruit) and continue whisking for about a minute until the mixture is completely thickened. Spoon or pipe onto each muffin.