3 Quick & Easy Vegan Muffins
It's handy to have a muffin recipe for when you need a fun and tasty treat as a gift for a loved one or for a daily snack.
I have 3 easy recipes below. I bake one of these recipes every week. They are delicious with a cup of tea. They are all similar to one another which makes them easy to remember. I use spelt flour as it's higher in fibre but feel free to use plain flour. I also use coconut sugar but use whichever sugar you have. You can substitute nut milk instead of oil for a lower fat content. All recipes make 12 muffins.
CHOCOLATE AND BANANA
Preheat oven to 180c or 356f
Ingredients:
1 cup spelt flour
1/2 cup raw cacao
1/4 cup coconut sugar
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch pink salt
4 very ripe bananas
3/4 cup nut milk or milk of choice
1/4 cup maple syrup
1/2 cup rapeseed oil or pure vegetable oil
1 tsp vanilla extract
Method:
1. Mash the bananas in a bowl
2. Add the coconut sugar and mix.
3. Add the vanilla extract, milk, oil and maple syrup. Mix together.
4. In a separate bowl sieve the flour, raw cacao, baking powder, baking soda, cinnamon and salt. Mix together.
5. Add the dry ingredients to wet and mix together.
6. Divide into 12 muffin or bun cases. I use reusable silicone cases.
7. Bake in a preheated oven for 15-20 minutes.
8. Let cool before removing from the cases. The muffins should be moist and delicious!
LEMON AND CHIA SEED
Preheat oven to 180c or 356f
Ingredients:
1.5 cups spelt flour
1/4 cup coconut sugar
1.5 tsp baking powder
1/2 tsp baking soda
zest 1 lemon
pinch pink salt
1/4 cup maple syrup
2/3 cup nut milk
1/3 cup rapeseed oil or pure vegetable oil
juice 1 lemon
1 tsp vanilla extract
2 tbsp chia seeds
Method:
1. In a bowl add all the wet ingredients. The maple syrup, milk, oil, vanilla extract and juice.
2. In another bowl sieve the dry ingredients. The flour, baking powder, baking soda, salt. Mix together.
3. Add the lemon zest and sugar. Mix.
4. Add the dry ingredients to the wet and mix.
5. Add the chia seeds and mix.
6. Divide into the muffin cases.
7. Bake in the oven for 15 minutes. Insert a tooth pick to see if it comes out clean.
8. Let cool before removing from the cases and enjoy!
RASPBERRY AND WALNUT
Preheat oven to 180c or 356f
Ingredients:
1.5 cups spelt flour
1.5 tsp baking powder
1/2 tsp baking soda
pinch salt
1/4 cup coconut sugar
1/4 cup maple syrup
1/3 cup rapeseed oil or pure vegetable oil
2/3 cup nut milk
1 tsp vanilla extract
1 cup fresh raspberries
1/2 cup crushed walnuts
Method:
1. Sieve the flour, baking powder, baking soda and salt. Mix.
2. Mix in the coconut sugar.
3. In a separate bowl add the milk, oil, maple syrup and vanilla extract. Mix.
4. Add the dry ingredients to the wet.
5. Mix in the walnuts and raspberries.
6. Divide into 12 muffin cases and bake in the oven for 15-20 minutes.
7. Insert a tooth pick into one of the muffins to see if it comes out clean. Cool before removing from the silicone containers. Enjoy!
