My Vegan Muffin Recipes
All these vegan muffin recipes have been made by my bad self and are easy to make and even easier to eat. Once you have the basic batter recipe right then you can add all sorts to vegan muffin recipes.
For extra light and fluffy muffins - try this: When you have all the ingredients in the bowl ready to go into the muffin cases - mix one teaspoon of baking soda and one tablespoon of either white vinegar or cider vinegar into a small bowl. Wait while it fizzes up. Add this to the mixture and fold - do not stir or beat.
Apple MuffinsPreparation time: 25 minutes Cooking time: 30 minutesIngredients: 220 g / 8 oz cooking apples peeled cored and chopped 350 g / 12 oz self raising flour 1 tbsp baking powder 120 g / 4 oz organic caster sugar 1/2 tsp cinnamon 375 ml / 13 fl oz water 135 ml / 4 1/2 fl oz sunflower oil Filling and topping: 120 g / 4 oz coarsley chopped pecans 50 g / 2 oz soft brown sugar 1/2 tsp cinnamon Method: 1. Preheat the over to gas mark 5 / 190°C / 375°F. Line a 12 hole muffin tin with deep muffin cases. 2. Mix the filling and topping ingredients and put to one side. 3. Sieve the flour, baking powder caster sugar and cinnamon into a bowl and stir. 4. Measure the water into a measuring jug, add the oil and stir. 5. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth. 6. Prepare the apple as stated and fold into the muffin mixture. 7. Spoon half the muffin mixture into the cases, and sprinkle half the filling and topping mixture over. Spoon in the rest of the muffin cake mixture and sprinkle the remainder of the topping and filling. 8. Bake for 30 minutes until well risen and springy to the touch. Cool on a wire rack. Banana MuffinsPreparation time: 15 minutes Cooking time: 30 minutesIngredients: 3 mashed bananas 350 g / 12 oz self raising flour 1 tbsp baking powder 120 g / 4 oz organic caster sugar 375 ml / 13 fl oz water 135 ml / 4 1/2 fl oz sunflower oil 1 tbsp demerara sugar Method: 1. Preheat the over to gas mark 5 / 190°C / 375°F. Line a 12 hole muffin tin with deep muffin cases. 2. Sieve the flour, baking powder and caster sugar into a bowl and stir. 3. Measure the water into a measuring jug, add the oil and stir. 4. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth. 5. Fold in the mashed banana. 6. Spoon into the muffin cases, sprinkle the top of each muffin with a little demerara sugar and put into the oven immediately. 7. Bake for 30 minutes until well risen and springy to the touch. Cool on a wire rack. Blueberry And Lemon MuffinsPreparation time: 15 minutes Cooking time: 30 minutesIngredients: 225 g / 8 oz fresh blueberries 350 g / 12 oz self raising flour 1 tbsp baking powder 130 g / 4 oz organic caster sugar Zest of two lemons 375 ml / 13 fl oz water 135 ml / 4 1/2 fl oz sunflower oil 1 tbsp demerara sugar Method: 1. Preheat the over to gas mark 5 / 190°C / 375°F. Line a 12 hole muffin tin with deep muffin cases. 2. Sieve the flour, baking powder and caster sugar into a bowl. Add the zest of two lemons and stir. 3. Measure the water into a measuring jug, add the oil and stir. 4. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth. 5. Carefully fold in the blueberries. 6. Spoon into the muffin cases, sprinkle the top of each muffin with a little demerara sugar and put into the oven immediately. 7. Bake for 30 minutes until well risen and springy to the touch. Cool on a wire rack. Carrot Spice MuffinsPreparation time: 10 minutes Cooking time: 25 minutesIngredients: 350 g / 12 oz self raising flour 120 g / 4 oz organic caster sugar 1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 3/4 of a tsp of ginger 1/4 tsp pumpkin spice 1/2 a tsp of salt 4 fl oz unsweetened applesauce 4 fl oz soyamilk 2 fl oz water 1 tsp vanilla extract 1 cup of shredded carrot 1/2 a cup of raisins Method: 1. Preheat the oven to gas mark 5 / 190°C / 375°F. Line a 12 hole muffin tin with deep muffin cases. 2. Mix the dry ingredients into a large bowl and mix well with a spoon. 3. Add the apple juice, soya milk water and vanilla extract and beat thoroughly until smooth in constistency. 4. Pour into the muffin cases and bake in the oven for 25 minutes or until firm and springy to the touch. 5. Remove from oven and cool on a wire rack. Chocolate Chip Muffins
Preparation time: 15 minutes Cooking time: 30 minutes Ingredients: 350 g / 12 oz self raising flour 1 tbsp baking powder 120 g / 4 oz organic caster sugar 100 g / 3 1/2 oz drinking chocolate powder 200 g / 7 oz chocolate drops 375 ml / 13 fl oz water 135 ml / 4 1/2 fl oz sunflower oil Method: 1. Preheat the oven to gas mark 5 / 190°C / 375°F. Line a 12 hole muffin tin with deep muffin cases. 2. Sieve the flour, baking powder and caster sugar and drinking chocolate powder into a bowl and stir. 3. Measure the water into a measuring jug, add the oil and stir. 4. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth. 5. Fold in the chocolate drops. 6. Spoon into the muffin cases and put into the oven immediately. 7. Bake for 30 minutes until well risen and springy to the touch. Cool on a wire rack.
Chocolate Orange MuffinsPreparation time: 10 minutes Cooking time: 25 minutesIngredients: 350 g / 12 oz self raising flour 120 g / 4 oz organic caster sugar 1 tsp bicarbonate of soda 2 tbsp of cocoa powder/drinking chocolate Juice and rind of 1 orange 100 g / 3 1/2 oz chocolate drops 1/3 cup of sunflower oil 1 cup of soya milk Method: 1. Preheat the oven to gas mark 5 / 190°C / 375°F. Line a 12 hole muffin tin with deep muffin cases. 2. Mix the flour, sugar, bicarbonate of soda and cocoa powder in a large bowl. 3. Add the sunflower oil, soya milk and orange juice to the dry mixture and mix well. 4. Add the orange rind and two quarters of the chocolate drops to the mixture and beat until a smooth constistency. 5. Pour the mixture into the muffin cases and sprinkle the remaining chocolate drops over the top. 6. Bake in the oven for around 25 minutes or until firm but springy to the touch. Cool on a wire rack. Plain MuffinsPreparation time: 10 minutes Cooking time: 25 minutesIngredients: 350 g / 12 oz wholewheat flour 120 g / 4 oz raw unrefined organic cane sugar 1 tsp baking powder 1 tsp bicarbonate of soda 130 g / 4 oz vegan margarine 425 ml / 2 cups of soya yoghurt Pinch of sea salt Method: 1. Preheat the oven to gas mark 7 / 225°C / 425°F. Line a 12 hole muffin tin with deep muffin cases. 2. Put all the dry ingredients into a large bowl and mix well. 3. Melt the margarine and add it to the dry ingredients. Add the yoghurt and stir until the mixture is smooth. 4. Pour the batter into the muffin cases and bake for around 25 minutes or until firm and springy to the touch. Cool on a wire rack. Take Me Home
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