Sometimes, cereal or toast don’t quite cut the mustard for breakfast, this is why these super simple Vegan Muffins are great to have around. They are made with wholegrain flours to get a healthy dose of fibre, contain no refined sugar and can even be made oil-free.
What I love about them is how versatile they are. I can eat them for breakfast, as a snack and even for dessert with a healthy dollop of hot custard or ice cream! Actually, this recipe was adapted from my pumpkin Breakfast Muffins which are a great equivalent.
Questions about Vegan Muffins
How to make Vegan Muffins
To make Vegan Muffins, add 90g oat flour, 125g wholewheat flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 135 g coconut sugar, 250 ml plant milk, 1 tsp vanilla extract and 65 ml rapeseed oil to a large bowl and beat together to form a smooth batter. Transfer to a muffin tin lined with cases and evenly distribute to make 10 muffins. Bake in the oven at 180°C for 30 minutes.
How to store muffins
To store muffins, place in an airtight container, out of the fridge for 4 days or in the fridge for 1 week.
Can I freeze muffins?
Muffins can be frozen in a ziplock bag or airtight container for 2 months.
Can I make muffins oil-free?
Muffins can be made oil-free to reduce the fat content. A good substitute is mashed banana or apple sauce.
Are these vegan muffins gluten-free?
The recipe below uses wholewheat flour, but alternatively, it can be made with a gluten-free flour along with the ground gluten-free oats. Just sub the wheat flour with gluten-free flour, including almond flour.
Are vegan muffins healthy?
Vegan muffins can be healthy depending on the ingredients and the quantities of each that has been used in the recipe. Using wholegrain flours, less/no refined-sugar, less fat, additional ingredients such as fruit or nuts – all of these can contribute to a healthier and more nourishing dish.
Vegan Muffin Flavour Combinations
- Chocolate chip and pecan
- Apple and cinnamon
- Lemon and poppyseed
- Blueberry
- Walnut and sour cherries
Vegan Muffin Substitutions
- Wholewheat flour can be subbed with gluten-free flour
- Coconut sugar can be replaced with any other type of sugar
- Additional fruits such as fresh blueberries, dried fruit, chocolate chips, nuts, coconut etc can be folded in to the batter before baking if preferred
- Protein powder can also be added to give a protein boost – though weight added in protein powder should be taken from the weight of either the wholewheat or oat flours (or any other type of flour used)
- Rapeseed oil can be replaced with other oils such as olive oil
- For an oil-free muffin, substitute oil for apple sauce or mashed banana
These Vegan Muffins are…
- Fluffy
- Soft
- 1 bowl
- Simple
- Easy
- Made with 9 ingredients
- Dairy-free
- Egg-free
- Gluten-free
- Vegan
- Plant-based
More Recipes to Try…
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Vegan Muffin Recipe
Vegan Muffins
Ingredients
- 90 g oat flour
- 125 g wholewheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 135 g coconut sugar
- 250 ml plant milk
- 1 tsp vanilla extract
- 65 ml rapeseed oil
Instructions
- Preheat oven to 180°C.
- Combine oats flour, wholewheat flour, baking powder, baking soda, salt and sugar and mix.
- Add the plant milk, vanilla extract and rapeseed oil and beat into a smooth batter.
- Transfer to muffin tin lined with cases and spoon mixture equally amongst 10 cupcake cases.
- Bake for 30 minutes.
Notes
- Wholewheat flour can be subbed with gluten-free flour
- Coconut sugar can be replaced with any other type of sugar
- Additional fruits such as fresh blueberries, dried fruit, chocolate chips, nuts, coconut etc can be folded in to the batter before baking if preferred
- Protein powder can also be added to give a protein boost – though weight added in protein powder should be taken from the weight of either the wholewheat or oat flours (or any other type of flour used)
- Rapeseed oil can be replaced with other oils such as olive oil
- For an oil-free muffin, substitute oil for apple sauce or mashed banana
Made this Recipe?
If you had a go at this recipe, be sure to give me a shout on Instagram at @food_flaneur so I don’t miss out on your creations and give your post some love! You can also leave a comment below to let me know your thoughts on this recipe, especially if you made any changes that worked a treat.
These look lovely!
Aww thank you Dorothy 🙂 xx