Recipe card
Vegan Muffins
These muffins are a flavorful twist on classic vanilla or banana muffins. They are the best additions to your plant-based diet without any compromise in taste or texture. I have glazed some of them with homemade apple butter, which takes the muffin to the next level.
Ingredients
Chia seeds Add a great texture and are also used as an egg substitute. Milk: Plant-based, dairy-free milk of your choice for a vegan version; feel free to use whole milk for an eggless version. Baking powder and soda help the muffin rise and make it fluffy. Flour: Basic and plain all-purpose flour is used in the recipe. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Soak chia seeds in 1 cup of water and refrigerate for at least 1 hour or overnight. Chia seeds absorb water and form a thick gel. (check tips) Preheat the oven to 350 degrees F. Line the muffin pan with muffin liners and keep it ready. Add flour, baking soda, baking powder, salt, and sugar and mix well in a bowl. Add chia seed gel, oil, vanilla extract, and coconut milk and mix until just combined. Do not overmix. Pour the batter into a lined muffin pan. Bake for about 20-25 minutes or until a knife inserted into the center of a cupcake comes out clean. Remember to rotate the muffins halfway through the baking time (about 10 minutes) to ensure even baking. Allow the muffins to cool completely on a wire rack. I have glazed some muffins with apple butter, and it tastes amazingly delicious. Muffins can be kept at room temperature for two days and in the refrigerator for up to 1 week.
Tips
Soaking chia seeds is optional, but they add great texture to baked goods. You can also add dry seeds directly to the batter. You can even use whole milk in the vegetarian, eggless version of the recipe. Feel free to add chopped nuts, dry fruits, seeds, and chocolate chips for additional flavor and texture.
More breakfast and snack ideas
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