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Vegan Greek Yogurt Triple Berry Crumb Muffins

Recipe by Rabbit and Wolves


  • 1/4 cup vegan butter
  • 3/4 cup sugar
  • 2 flax eggs, (2 Tbsp. flax meal + 3 Tbsp. water =1 flax egg)
  • 1 1/2 tsp natural vanilla extract
  • 3/4 cup Daiya Strawberry Yogurt Alternative
  • 1 1/3 cup all purpose or whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup fresh Blueberries
  • 1/2 cup fresh Blackberries
  • 1/2 cup all purpose or whole wheat flour
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 5 tbsp vegan butter


Make the crumb topping, mix all the dry ingredients in a small bowl, and cut in cold vegan butter. Crumble with your hands or a fork until all combined and crumbly. Set aside.

Preheat oven to 450 degrees. Cream together the vegan butter and sugar. Add the flax eggs and vanilla.

Combine all the dry ingredients in a separate bowl

Start adding the dry ingredients to the vegan butter and sugar mixture, alternating with the greek yogurt, until the flour mixture and yogurt are completely incorporated.

old in the berries, carefully so you don’t smash them.

Fill the muffin tin with the batter, and then top each with the crumb topping.

Bake for 13-16 minutes. Or until a toothpick comes out clean

Tips for cooking with Daiya

30 min
Total Time
15 min
Prep Time
15 min
Cook Time

Free of these allergens

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