Once you start getting into muffins, you won't want to stop. As the seasons change, there are so many different flavors to try. This recipe provides a sturdy canvas for your various muffin creations, and it just happens to be vegan. These muffins are healthful and flavorful, without compromising on the moist, tender texture and mildly sweet deliciousness that makes a muffin such a versatile treat.
They’re made with three different grains (if you use the oat milk) and sweetened with only the natural sugars in pear applesauce and maple syrup. Flax replaces egg and adds its own wholesome nutty essence. The coconut oil brings healthy fat and keeps the texture soft and delicate. These muffins are very enjoyable just as they are, and they can also be dressed up with spices, fruits, nuts, chocolate...just about anything that inspires.
This recipe is very quick and easy to prepare. There’s no need for a mixer, only a muffin pan and a couple of mixing bowls. Be sure to give the “flax egg” time to hydrate. Otherwise, there’s not much here that can go wrong.
Your kitchen will smell like a cozy little bakery while the muffins are in the oven. Wherever you take them - to the office, a brunch gathering, or just your own breakfast nook - these muffins are guaranteed to appeal to every gluten lover: vegans or non-vegans, folks with a sweet tooth and health-conscious fitness types alike. And remember, just because it's vegan doesn't mean you can't put your favorite butter on it.
- 1 tablespoon ground flax seed
- 3 tablespoons boiling water
- 1/2 cup unsweetened apple sauce
- 1/4 cup maple syrup
- 1/4 cup oat milk (or your non-dairy milk of choice)
- 2 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup white whole wheat flour
- 1/2 cup white spelt flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- Vegan butter, for serving
Gather the ingredients. Preheat oven to 350 F.
Prepare 6 cups of a muffin pan with pan-release spray or muffin liners.
Put the ground flax seed in a small bowl and add the boiling water. Stir to combine and leave to soften while mixing the other ingredients.
Put the apple sauce, maple syrup, oat milk, coconut oil, and vanilla in a medium bowl.
Put the whole wheat and spelt flours, salt, and baking soda into another medium bowl and stir to incorporate.
Whisk the hydrated flax mixture into the apple sauce mixture until well combined.
Add the apple sauce mixture to the flour mixture and mix with a spoon until just combined.
Portion the batter into the prepared muffin pan and bake until a toothpick inserted into the center of one muffin comes out clean, about 25 minutes.
Transfer the muffins from the pan to a cooling rack. Serve while warm with vegan butter, or cool completely and store in a sealed container for up to three days.
How to Store
- Best served fresh on the day that they are made, but still suitable for storing or freezing
- Store at room temperature in a sealed container for up to three days
- Freeze in resealable bags for up to two months
These muffins can be snazzed up in so many ways. Try folding one of these additions into the batter before portioning into the muffin cups. If adding fruit, line the tins with muffin liners.
- Fresh fruit such as blueberries, diced apple, or banana
- Vegan chocolate chips
- Cinnamon, cardamom or pumpkin pie spice
- Dried fruit such as cranberries, raisins, blueberries or coconut flakes
- Lemon zest and 2 tablespoons of lemon juice
- Sunflower seeds, toasted pepitas, toasted walnuts, or chopped almonds