|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 4g||15%|
|Total Sugars 13g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Once you start getting into the habit of 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 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 applesauce and maple syrup. Flaxseed is a common way to replace egg in vegan baking recipes, and adds its own wholesome nutty essence. The coconut oil 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.
1 tablespoon ground flaxseed meal
3 tablespoons boiling water
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup oat milk, or other nondairy milk
2 tablespoons coconut oil
1/2 teaspoon pure 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. Heat oven to 350 F.
Prepare 6 cups of a muffin pan with pan-release spray or muffin liners.
Put the ground flaxseed in a small bowl and add the boiling water. Stir to combine and leave to soften while mixing the other ingredients.
Place the applesauce, maple syrup, oat milk, coconut oil, and vanilla in a medium bowl.
In a separate medium bowl, whisk together the whole wheat and spelt flours, salt, and baking soda.
Whisk the hydrated flax mixture into the applesauce mixture until well combined.
Add the applesauce 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 Vegan Muffins
Muffins are best served fresh on the day that they are made. Store muffins at room temperature in a sealed container for up to 2 to 3 days. After that, they'll start to dry out.
Freeze in zip-close bags for up to 2 months. Defrost the muffins as needed either in a low oven (325 F) for 15 minutes or so, or thaw overnight in the fridge briefly reheat in the microwave.
Muffins that are stale after a couple of days are especially good split in half, toasted in a hot cast iron pan, and slathered with butter or honey.
These muffins can be jazzed up in so many ways. Try folding one of these additions into the batter before portioning it 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, ginger and cardamom are great; so is pumpkin pie spice.
- Dried cranberries, raisins, blueberries, or coconut flakes
- Lemon zest and 2 tablespoons of lemon juice
- Sunflower seeds, pumpkin seeds, toasted walnuts, or chopped almonds