Makes 12
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If you’re looking for a gluten-free and dairy-free muffin option, look no further. This raspberry muffin recipe that makes a perfect breakfast on the run, or morning and afternoon tea.


  • 2½ cup (375 g) gluten-free plain flour
  • 1 tbsp gluten-free baking powder
  • ½ tsp bicarbonate of soda
  • ⅓ cup (40 g) rice bran
  • ⅔ cup (150 g) firmly packed brown sugar
  • 1½ cup (375 ml) soy milk
  • 1 tsp vanilla extract
  • 60 g dairy-free spread, melted
  • 2 eggs, beaten lightly
  • 150 g frozen raspberries
  • 1 tbsp coffee crystals

Preheat the oven to 200 C (180 C fan-forced). Grease a 12-hole (⅓-cup capacity) muffin pan.


Sift flour, baking powder and soda into a large bowl. Stir in bran, sugar, combined milk, vanilla extract, spread and eggs until almost combined. Add half the raspberries; stir until just combined.


Divide the mixture among muffin holes; sprinkle with remaining berries and coffee crystals. Bake in a moderately hot oven for about 20 mins or until cooked.


Remove carefully from pan and cool on rack.

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