Vegan white chocolate chips would also be great!
I found I needed around 30 minutes to bake and I got 12 muffins and 8 mini muffins out of this mix - not sure you'd get 24 decent sized muffins as the original recipe suggested.
2/3 cup (5 ounces) vegan cream cheese, softened
1/3 cup vegan butter, softened
1 1/2 cups vegan sugar
1 1/2 teaspoons vanilla extract
3 egg replacers
2 cups all-purpose GF flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan milk (I used coconut & almond blend)
2 cups fresh or frozen mixed berried or raspberries
1/4 cup finely chopped walnuts
Preheat oven to 350°.
Combine cream cheese and butter in a large bowl.
Beat with a mixer at high speed until well blended.
Add sugar; beat until fluffy.
Add vanilla, egg replacers; beat well.
Lightly spoon flour into dry measuring cups.
Combine flour, baking powder, baking soda, and salt.
With mixer on low speed, add the flour mixture and milk to cream cheese mixture, beginning and ending with flour mixture.
Gently fold in berries and walnuts.
Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners.
Bake at 350° 25-30 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans; cool on a wire rack.