I had never made vegan muffins before, but simply switching out the egg with chia eggs was so painless and easy that I was honestly surprised. This Raspberry Cornmeal Muffin recipe is actually based on a cornbread recipe that I absolutely love – so you could also make it in a pan, but you would just need to somewhat adjust the baking time.

Raspberry Cornmeal Muffins [Vegan]

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Cooking Time



  • 1 cup spelt flour
  • 1 cup cornmeal
  • 3 teaspoons baking powder
  • ¼ cup maple syrup
  • 1 chia "egg"*
  • ¾ cup rice-coconut milk
  • ¼ cup vegetable oil or melted coconut oil**
  • 1 handful raspberries


  1. Preheat the oven to 400°F
  2. Sift the spelt flour and cornmeal in a bowl and whisk all the dry ingredients together.
  3. Mix the wet ingredients together in a separate bowl.
  4. Add the wet ingredients to the dry and combine - don't over mix!
  5. Either add the raspberries in carefully right now, or place 2-3 later in each muffin "cup" by hand.
  6. Use a mini muffin tray and either grease it with coconut oil or use paper liners like I did.
  7. Fill each muffin cup about ⅔ full (spread the batter evenly between the cups, this was the perfect amount for me). Don't forget the raspberries, if you haven't added them in yet!
  8. Bake for about 35 minutes - start checking around the 20 minute mark, it really depends on your oven. A toothpick should come out clean, then they are done.


*Chia "egg": 1 Tablespoon chia seeds + 3 Tablespoons water, let gel up for 15 minutes. I always grind up the chia seeds, so you can't detect them anymore later. **I used coconut oil, but it is a bit of a pain to work with here. Make sure that all the other liquid ingredients are at least room temperature, better warmer - otherwise the coconut oil will turn solid again! If that happens, just pop the mixture in the microwave for a few seconds to melt the coconut oil again.


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