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!
Servings: 12 muffins
Calories: 177kcal
Ingredients
- 2 cups flour
- ¾ cup sugar*
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg**
- 1 cup non-dairy milk or fruit juice
- ¼ 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 chocolate chips, blueberries, chopped nuts, etc. OR
- 1 cup fruit puree shredded vegetables or fruit (mashed banana, pumpkin puree, shredded zucchini, etc.) AND
- ½ cup dry mix-ins i.e. chopped nuts, dried fruit, chocolate chips, etc.
Instructions
- Preheat your oven to 400 °F 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 overbake. The time will depend on the ingredients you use!
- Allow the muffins to cool slightly before removing them 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.
- These muffins taste best when warmed slightly.
Notes
*Instead of dry sugar you can use ½ cup of liquid sweetener such as maple syrup, but you may need to reduce the milk from 1 cup to ¾ 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.
Nutrition
Serving: 1muffin | Calories: 177kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 214mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
