This One-Bowl Basic Vegan Muffin Recipe provides a simple outline that allows you to create endless flavors of vegan muffins!
Let’s start with a life update, shall we?
Brett and I are heading into a crazy season of life. Our year in New York is quickly drawing to a close and we’re starting to go through all of our belongings and decide which things we want to throw away, store at Brett’s parents house, sell, give away, or bring with us to China.
Who knew there were so many options for stuff!
So far we’ve been on the same page in regards to what we want to get rid of, what we want to store at Brett’s parent’s house, and what we want to bring with us to China. However, just the other day we had our first mini-disagreement over when to start getting rid of things. When I’m stressed with a lot of decisions on my mind, I have to do something about it. This, coupled with my love for gutting, had me taking pictures off the walls and going through decorations the other day at an alarming speed. But once Brett saw the bare walls and the lack of family pictures around the apartment, it hit him.
We’re really doing this. We’re getting rid of our belongings, saying goodbye to family, and moving to China.
But with this huge transition coming up, it’s hard for me to keep in mind that we still have a month in our apartment in New York. We still have a three-week trip to Europe. We still have weddings to attend and family to visit. Brett reminded me of all of these things and encouraged me to not check out of New York (and America) just yet.
Because of this, we decided to not take everything off our walls right now. We want to fully enjoy our last month in New York City. We don’t want to look back on the season leading up to our move and think, “We should have spent more time with people instead of stressing over what to do with our stuff.” Yes, there are lots of preparations to make—I mean, we’re moving to China!—but we’ve also realized that we’d rather spend more time with the people that we love than pouring all of our time into making money on the furniture we’re trying to sell.
In addition to that, I have no idea what the next couple of months will look like in regards to the blog. The month of May should be normal considering Brett and I will still be living at our apartment in New York and I’ll be able to cook like usual. But once June and July roll around, we’ll be leaving New York, traveling all over the world (literally), and staying with friends and family until we move to China August 10th.
With that said, I still plan on blogging throughout June and July (this little space brings me so much joy!), but the content and frequency of posts may be inconsistent. I definitely want to prioritize spending time with family and friends during this season. I know you all can understand that and I hope you’ll continue to read along this summer!
This Basic Vegan Muffin Recipe
One thing I do plan on incorporating more during this season—in order to continue posting recipes throughout the months of June and July—are series!
For example, I recently came up with a One-Bowl Basic Vegan Muffin Recipe and have been experimenting with all kinds of flavors! Seriously, muffins have been coming out of my ears. Normally I might incorporate the One-Bowl Basic Vegan Muffin Recipe and all the variation recipes that I’ve created into one post, but instead I’ll be spreading the different muffin recipes out over a series of posts. That way I can continue to share recipes with you all even when I’m not able to cook!
Some other series that I have in mind are Easy Plant-Based Sandwiches, Banana Ice Cream Flavors, and Healthy Vegan Breakfast Ideas. These series will allow me to share some of the tips and tricks I’ve picked up along my plant-based-diet-journey. I hope they are helpful for you and make plant-based eating not seem so intimidating or boring.
Today marks the beginning of the “muffin series“. This One-Bowl Basic Vegan Muffin Recipe is amazing. I’ve tried out all kinds of flavor combinations, mix-ins, sweeteners, flours, and liquids and every one of my experiments has come out deliciously! I love that this One-Bowl Basic Vegan Muffin Recipe allows you to be creative and can adapt to whatever baking supplies you have in your house. If you don’t have whole wheat flour, that’s fine! Use spelt. If you don’t have almond milk, no big deal! Use Homemade Oat Milk. If you don’t have raisins, fear not! Add in some chopped dates.
I’m excited to share a few of my creations with you throughout the coming months, but I would also love to hear what your go-to muffin flavors are!
Below are some of the flavor combinations I’ve already created using this One-Bowl Basic Vegan Muffin Recipe and I’ll be sharing the recipes in the coming weeks!
One-Bowl Basic Vegan Muffin Recipe + Variations!
This One-Bowl Basic Vegan Muffin Recipe provides a simple outline that allows you to create endless flavors of vegan muffins!
Ingredients
- 2 cups flour
- 3/4 cup sugar*
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 flax egg**
- 1 cup non-dairy milk, or fruit juice
- 1/4 cup melted coconut oil***
VARIATION and ADD-INS:
- 1-2 teaspoons spices (i.e. cinnamon, nutmeg, ground ginger, etc.)
- 1 teaspoon vanilla extract
- -------
- 1 cup dry mix-ins (i.e. chocolate chips, blueberries, chopped nuts, etc.)
- OR
- 1 cup fruit puree, shredded vegetables/fruit (i.e. mashed banana, pumpkin puree, shredded zucchini, etc.) + 1/2 cup dry mix-ins (i.e. chopped nuts, dried fruit, chocolate chips, etc.)
Instructions
- Preheat your oven to 400 degrees and spray a muffin tray with non-stick cooking spray. Set aside.
- In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water. Set aside to gel while you prepare the rest of the batter.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and optional spices if using.
- Add in the wet ingredients (including mashed fruit, fruit puree, or shredded ingredients if using) and mix until just combined.
- Fold in the dry mix-ins. Evenly divide the batter among the 12 muffin tins and bake for about 20-25 minutes until a toothpick inserted into the middle comes out clean. Watch the muffins carefully towards the end of the baking time to make sure they don't over bake. The time will depend on the ingredients you use!
- Allow the muffins to cool slightly before removing from the pan. Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week.
- These muffins taste best when warmed slightly.
Notes
*Instead of dry sugar you can use 1/2 cup of liquid sweetener such as maple syrup, but you may need to reduce the milk from 1 cup to 3/4 cup.
**To make a flax egg, in a small bowl whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water and set it aside to gel for about 5 minutes.
***To make lower-fat muffins, use unsweetened applesauce instead of melted coconut oil.
Recommended Products
Nutrition Information
Yield 12 Serving Size 1 muffinAmount Per Serving Calories 197Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 238mgCarbohydrates 33gNet Carbohydrates 0gFiber 1gSugar 16gSugar Alcohols 0gProtein 4g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.
Tahira says
I never knew you could replace milk with fruit juice. Would water work also? Thank you very simple recipe love it
Faith VanderMolen says
Hi Tahira! I haven’t tried just water so I can’t say for sure! Whenever I’m out of milk, however, and need some in a pinch for baking I usually whip up some homemade oat milk. It works great!
Kerrie B says
Excellent recipe …. Just need to know…. Are temps for Fanforced oven or normal oven? Many thanks
Faith VanderMolen says
Hi! I use a normal oven, so a normal oven I guess!
PJ says
Made these with some frozen cherries in them for my kids who are only vegan when they’re with me and not when they’re with their mom. They loved them so much that my 9 year old daughter just asked me to make them for all her friends at her classes upcoming bake sale! Here’s to sneaking some vegan goodness into class… ????
Faith says
Music to my ears PJ!! Thanks so much for commenting and letting me know! I hope your daughter has a successful bake sale:)
Mina says
I just tried the recipe only with chocolate chips and a bit of mashed banana and oh my god, they turned out so nice and fluffy and delicious! Just last week I tried a different recipe from a different blog and they turned out really heavy and dense. Yours are so easy to make, exactly what I was looking for. Thank you so much for sharing 🙂
Faith says
Hi Mina! I’m so glad this recipe worked for you! I had actually forgotten about this helpful, adaptable recipe so I’m so glad you commented. Banana muffins are my favorite too so good choice:) Thanks for sharing!
Sarah says
Wow so much to look forward to yet it has to be really hard to move! I know when we move I’m going to be excited and sad at the same time, just so many emotions. Even if you aren’t making recipes to share on your blog and are looking for something to post I would love to see eats from all of your travels! It is so interesting to see what people eat around the world and how are perceptions aren’t always true. I know what I thought they ate in Ireland was a big difference than what they actually eat there, it was a big shock.
I love these muffins, not sure I could pick a favorite from the line up!
Faith says
Thanks Sarah!! And I definitely hope to share pictures of food during my travels. Exploring different cuisines is one of my favorite things to do! Glad you liked this recipe!!
Meghan says
Beautiful post and reflection on this time in your life. I think I would be like you and just start tearing stuff off the walls, but you’re right that it’s worth savoring those images and comforts of home a little longer. I definitely will keep reading through the summer; your recipes are awesome and I am so excited to see your travel posts! Thanks for the blueprint to vegan muffins!
Faith says
Thanks so much Meghan! And thanks for reading along on this journey of mine! I’m sure I’ll have lots of things to share from this summer…and hopefully awesome pictures and recipes of international food too!
Liv @ Healthy Liv says
These all look so great!
And I love hearing your life updates! I can’t believe it’s getting close to the time you’ll leave, but it sounds like a good idea to leave the things up on the wall for now so it’ll still feel like home. On a totally smaller scale, my roommate moved out all of her decorations, clothes, etc. a week ago, and it feels so much less like home now. Thankfully, we’ll be moving out in a couple days!
Faith says
Thanks Liv! And thanks for being interested in this crazy, lil’ life of mine! I bet your dorm feels so weird. But I’m glad you won’t have to be there without your roomie much longer!
Debbie says
Oh my, these look good. I’ve never been much of a baker, though I’ve done more since I became a vegan (needs must!). I feel inspired by these muffins though.
Faith says
Thanks Debbie!! That’s cool you’re a recent vegan! Vegan baking is what intimidated me the most when I first went vegan, but it’s not too bad! I hope you try out some muffins soon:)
Deborah @ Confessions of a Mother Runner says
ooh are choc chips ever really optional?? These look great thanks for sharing. Your move to China is so exciting can’t wait to hear all about it. Glad you joined us today happy Meatless Monday
Faith says
Haha good question Deborah! Thanks for hosting…and being interested in my crazy move to China!
tina muir says
Oh Faith, you know how to make us happy, sharing these easy, delicious, good for you snacks. You will need to make some of these when you get to china to feel those home comforts, cannot believe you are moving there! So exciting 🙂 Thanks for linking up with us today!
Faith says
Oh for sure Tina! An oven for baking is one of the first things we’ll be buying! Thanks for hosting as always:)