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  • Writer's pictureToni

How To Make Vegan Muffins

How to make fully plant-based, vegan muffins


When I went vegan I thought that I'd never get to eat a muffin again. I wasn't a big muffin eater or anything, I only had one every now and again, but the idea of not being able to eat one again did make me sad. But, then I thought, maybe I can veganise an animal based recipe. These vegan muffins are super easy to make and taste amazing. Perfect for breakfast, a snack, or for coffee and cake time. Plus, they're made with simple ingredients you probably already have in your kitchen and they're super healthy.


muffins on a wire rack
Going vegan doesn't mean that you don't get to enjoy a treat

The Recipe

Ingredients:

  • 250g plain flour

  • 150g granulated sugar

  • 10g baking powder (about 2 teaspoons)

  • 2g baking soda (about 1/2 teaspoon)

  • 2g salt (about 1/2 teaspoon)

  • 240ml plant-based milk (such as almond, soy, or oat milk)

  • 80ml vegetable oil (such as canola or sunflower oil)

  • 10ml vanilla extract (about 2 teaspoons)

  • 120g fresh or frozen blueberries (or any other berries or chopped fruits)

  • Optional: 50g chopped nuts or chocolate chips


Instructions:

  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.

  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. Combine Wet Ingredients: In another bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.

  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

  5. Fold in Add-ins: Gently fold in the blueberries (or your choice of fruit) and any optional add-ins like nuts or chocolate chips.

  6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 to 3/4 full.

  7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

  8. Cool and Serve: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.


The Health Benefits Of These Vegan Muffins

When I made this recipe I focused making the muffins smell and taste like regular muffins, as well as having the right muffin texture when you eat them. But, this recipe does come with health benefits.


Plant-Based Goodness

  • Cholesterol-Free: As these muffins are made without any animal products, they contain no cholesterol, which is great for heart health.

  • Dairy-Free: Using plant-based milk instead of dairy milk makes these muffins suitable for those with lactose intolerance or dairy allergies and using a fortified plant-milk will add nutrients such as vitamin B12 or iodine.

Nutrient-Rich Ingredients

  • Blueberries: These are rich in antioxidants, particularly vitamin C and phytonutrients. They help protect your cells against damage and support overall health.

  • Healthy Fats: The vegetable oil used in the recipe provides unsaturated fats, which are better for heart health compared to saturated fats found in butter.

Whole Ingredients

  • Flour: While plain flour is used here, you can substitute it with whole wheat flour for added fibre, which aids in digestion and helps maintain a healthy weight.

  • Optional Nuts: Adding chopped nuts increases the protein and healthy fat content, contributing to better satiety and overall nutrition.

Low in Saturated Fat

  • Oil vs. Butter: Using vegetable oil instead of butter reduces the amount of saturated fat, which is beneficial for maintaining healthy cholesterol levels and reducing the risk of heart disease.

Controlled Sugar Content

  • Moderate Sugar: While these muffins contain sugar, the amount is moderate and can be adjusted to taste or substituted with natural sweeteners like maple syrup or coconut sugar for a lower glycemic index.

Customisable Additions

  • Flexibility: The recipe is versatile, allowing you to add fruits, nuts, seeds, or even superfoods like chia or flax seeds, which will boost the nutritional profile with additional fibre, omega-3 fatty acids, and antioxidants.


When you eat these muffins, you're not just treating yourself to a delicious snack; you're also embracing your vegan lifestyle. By choosing plant-based ingredients and wholesome additions like blueberries and nuts, you're nourishing your body with essential nutrients and antioxidants. The versatility of this recipe allows you to get creative, whether it's swapping blueberries for raspberries or adding a handful of almonds for extra crunch. This adaptability ensures that these muffins can cater to your unique taste preferences while still delivering on health benefits. Enjoy your muffins, but also share them with your non-vegan friends and family and show them that there is a better, healthier and more loving to yourself and the animals.


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