A Search for Great Vegan Food in San Diego

Very Berry Vegan Muffins

Babycakes Cookbook:


I love new cookbooks.  I read them cover to cover.  I flip through the pages scanning ingredient lists and baking instructions until my eyes start to cross.  There is always something new to learn.  My newest reading material?  The Babycakes cookbook.  Didn’t I just write a post about Babycakes’ vegan, gluten-free brownies and say that I didn’t own the cookbook but wished I did?  Yes!  But then I saw it when I was out shopping.  Happy holidays to me!

In 2004, Erin McKenna was diagnosed with wheat and dairy allergies.  She looked at the available desserts and decided it was a “wasteland of uninspired products.”  So, she created her own recipes and opened Babycakes in New York City (now also with locations in Los Angeles and Orlando).  Happily, for those of us who don’t live in city that has a Babycakes, she has shared her recipes in a cookbook!



Things I love about the Babycakes Cookbook:


(1) There is a photo of each recipe.

(2) McKenna includes a “Tools, Ingredients, and Tips” section to orient those new to baking or vegan ingredients.

(3) McKenna introduces each recipe with a short vignette.

(4)  Celebrities (think Natalie Portman and Pamela Anderson!) have shared which Babycakes baked good they can’t live without!


[caption id="attachment_1881" align="alignnone" width="640"]Close Up of Vegan Muffin Close Up of Vegan Muffin[/caption]


Raspberry Muffins:


I decided to make raspberry muffins (you can substitute other berries if you prefer!).  I love experimenting in the kitchen, and I was excited to use some new ingredients.  Like spelt flour.


Spelt Flour:


Spelt is one of the oldest cultivated grains — it can be traced back more than 6,000 years to Mesopotamia. Spelt is a distant cousin of wheat.  Although spelt (like wheat) contains gluten, it is easier to digest (and in fact some individuals with gluten sensitivities are able to digest spelt without issue).  Why is spelt easier to digest than wheat?  (1) Spelt’s gluten is water soluble and breaks down more easily than wheat’s gluten.  (2) Spelt, an ancient grain, has retained its hard outer hull for pest protection.  Modern wheat no longer has an outer hull and protects itself from pests with enzyme inhibitors (and enzymes are what we use to digest food!).

To read more about spelt and wheat check out:



The best part of the ingredient list? What was missing.  There was no refined sugar on the list.  Amazing.


[caption id="attachment_1872" align="alignnone" width="640"]Vegan Raspberry Muffin Ingredients Vegan Raspberry Muffin Ingredients[/caption]


First, all of the dry ingredients went into a bowl.


[caption id="attachment_1873" align="alignnone" width="640"]Vegan Muffin Dry Ingredients Vegan Muffin Dry Ingredients[/caption]


Next, it was time to add the wet ingredients.  I dutifully added the lemon extract even as I was wondering if I had just bought an unnecessary bottle that would further clutter up my already bursting kitchen.


[caption id="attachment_1874" align="alignnone" width="640"]Vegan Wet and Dry Muffin Ingredients Vegan Wet and Dry Muffin Ingredients[/caption]


I mixed everything together…


[caption id="attachment_1875" align="alignnone" width="640"]Vegan Muffin Batter Vegan Muffin Batter[/caption]


And added the raspberries.


[caption id="attachment_1876" align="alignnone" width="640"]Vegan Muffin Batter with Raspberries Vegan Muffin Batter with Raspberries[/caption]


I then evenly divided the batter into a lined muffin tray,


[caption id="attachment_1877" align="alignnone" width="640"]Vegan Muffin Batter in Muffin Tin Vegan Muffin Batter in Muffin Tin[/caption]


And baked!


[caption id="attachment_1878" align="alignnone" width="640"]Baked Vegan Muffins Baked Vegan Muffins[/caption]


These muffins were not just good.  They were great.  The biggest test came when it was time for my fiancé to try one.  He doesn’t really like muffins (which I absolutely do NOT understand!).  In the past, this has left me with eating or gifting any muffins that I have baked.  This time was different.   He declared that they were “really special,” and polished off two.

Was it the lemon extract that I so grudgingly added that made these muffins magic?  I don’t know.   What I do know is that I will happily make space in my kitchen for the lemon extract, so I can make these muffins again.  Often.


[caption id="attachment_1879" align="alignnone" width="640"]Vegan Muffin Cut in Half Vegan Muffin Cut in Half[/caption]


5.0 from 2 reviews
Very Berry Vegan Muffins
  • 2.25 cups whole spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup coconut oil
  • ⅔ cup agave nectar
  • ⅔ cup rice milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • ⅔ cups berries (raspberries, blueberries, or blackberries!)
  1. Preheat oven to 325
  2. Put muffin liners in tin.
  3. Mix flour, baking powder, baking soda, and salt in medium bowl.
  4. Mix in the coconut oil, agave nectar, rice, milk, vanilla, and lemon extract.
  5. Gently mix in the berries.
  6. Pour batter into lined muffin pans.
  7. Bake muffins for 22 minutes. After 15 minutes, rotate muffin pan 180 degrees so muffins bake evenly.
  8. Check muffins with toothpick. Muffins are finished, when the toothpick comes out clean.
  9. Enjoy immediately or allow to cool completely and store in airtight container at room temperature.







  • Dana says:

    Found you recipe on pinterest, and my children and I loved them!!! Thank you for this recipe! I made them with a few modifications based on what I had on hand, and they turned out delicious! I subbed whole wheat for the spelt, grapeseed oil for the coconut oil, apple juice for the milk, and evaporated cane juice for the agave (I added a couple of TB of raspberry juice fom the raspberries after I defrosted them). They tasted AMAZING, and I’m making another batch this afternoon for potluck.

  • Elvira says:

    Hey! I found your recipe on pinterest and it is probably the most delicious vegan muffins I’ve had!
    I’ve used 1/2 cup coconut flour + 1/2 cup buckwheat flour + 1 cup regular flour for the mixture and orange juice instead of lemon and they came out perfect! Thanx 🙂

  • emily says:

    I’m so glad you like them! I think they really are the best muffins I’ve ever tasted! I also like the idea of adding even more berries 🙂

  • Holly says:

    This is my fourth time making these within 2 weeks!

    These are AMAZING me and my fiancé can’t get enough of them!
    We’ve made slight variations too, like adding different extracts and fruits etc. Every time they come out amazingly!

    Thank you for these delicious muffins! Five stars for sure!

    • Emily says:

      These muffins really are addictive! I find myself making them frequently. I’m so glad you are enjoying them as well!

Post a Comment

Your email is kept private. Required fields are marked *

Rate this recipe: