Vegan Muffin Recipe
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 12 muffins
If cooking’s an art, then baking’s a science. It requires exact ratios that really can’t change, lest you end up with something that looks like The Blob dripping onto the floor of your oven.
That’s why it’s great to have a recipe like this up your sleeve — one basic recipe here leads to six different kinds of vegan muffins! Whether you’re in the mood for plain muffins or vegan chocolate banana muffins, this recipe will satisfy you.
You need these vegan ingredients
| Ingredients | Weight or Volume | All-purpose flour | 2 cups |
|---|---|
| Raw sugar OR granulated sugar | ¾ cup |
| Baking powder* | 1 tablespoon |
| Egg replacer** | 1 |
| Salt | 1 teaspoon |
| Non-dairy milk*** | 1 cup |
| Vegetable oil | ¼ cup |
* The amount of baking powder should be adjusted depending on the acidity of your ingredients (see pumpkin variation below).
**You can use justEGG replacer, a mashed medium-sized banana, or you can make a flax egg by mixing 1 tablespoon of ground flaxseed and 3 tablespoons of water. Different egg replacers are better for different recipes.
***You can use the non-dairy milk as a way to add in extra flavor (see mocha variation below).
Cooking Instructions
- Preheat the oven to 400 degrees and coat the cups of a muffin tray with non-stick cooking spray.
2. Prepare your egg replacer by mixing a flax egg or mashing a banana.
3. Mix together the flour, baking powder, salt, and any other dry ingredients in a large mixing bowl.
4. In a separate and slightly smaller bowl, mix together sugar, milk, oil, and egg replacer. You won’t be able to completely mix all the ingredients or dissolve all the sugar and that’s fine.
5. Pour the wet mixture into the dry mixture and mix until just barely combined. Don’t worry about getting all of the lumps out.
6. Fold in any additional dry mix-ins and spoon the batter into the cups of the tray.
7. Bake until a toothpick inserted into the middle of a muffin comes out clean. This should take about 20-25 minutes or slightly longer if the mixture is very wet.
8. Let them cool for 15 minutes before attempting to remove them from the tin.
9. Of course, this is for basic muffins. Here are some variations to try!
10. For Vegan Chocolate Muffins: Add ½ cup of non-Dutch process cocoa powder to the dry ingredients. Because cocoa powder is acidic, also add ¼ teaspoon of baking soda to the dry ingredients. For extra chocolate flavor, stir in ¾ cup of vegan chocolate chips right before you put the muffins in the oven.
11. For Vegan Chocolate Chip Banana Muffins: Use mashed banana as an egg replacer. Stir in ¾ cup of vegan chocolate chips right before you put the muffins in the oven. To add extra banana flavor to your banana chocolate vegan muffins, use 2 mashed bananas instead of one and reduce non-dairy milk to ½ cup.
13. For Vegan Pumpkin Chocolate Chip Muffins: Use 1 can of pumpkin puree (15 ounces). The pumpkin will serve as the egg replacer, so skip any additional egg replacer, reduce the non-dairy milk to ⅓ cup and reduce the vegetable oil to ½ cup. Add ¼ teaspoon of baking soda to the dry ingredients. Stir in ¾ cup of chocolate chips right before the muffins go into the oven. Keep your chocolate chip pumpkin muffins vegan by making sure the chocolate chips are vegan.
14. Chocolate Mocha Muffins: Add ½ cup of non-Dutch process cocoa powder to the dry ingredients. Stir 1 tablespoon of instant coffee into the milk until dissolved before adding.
Get $10 OFF your order from our friends at Fresh Market – Use Coupon: GROCERY10
Frequently Asked Questions
The exact number of calories will depend on the specific ingredients you use, but the basic recipe yields a muffin of around 200 calories.
You can make sure your pastries are moist by keeping the wet and dry ingredients separate and not overmixing when you combine the wet and dry ingredients.
It’s very easy, just follow the detailed instructions in the recipe above.
