How to bake the best vegan muffins

8 Mar



You may be looking for a fabulous (and fabulously easy) vegan muffin recipe as you have run out of eggs. Or milk. Or butter. You may want a quick vegan muffin recipe that uses no dairy as you choose not to eat animal products. Or you may not care either way but just want to be eating a yummy muffin with a delicate crumb in approximately 28 minutes, if not sooner. Read on!

I have made these easy vegan muffins using raspberries, blackberries, blueberries and mixed berries (ie whatever I have in the freezer) and they all work.

Another plus: these one bowl muffin use regular, non-scary, every day pantry items (no flax eggs here!). They are – and I am loathe to use this word – extremely moist (ewww) and never dry.

This vegan muffin recipe is the best I have ever baked or eaten. It makes 12 muffins which are a bit too easy to eat. They also freeze well – I tend to put 4 in a ziplock bag, remove all the air and freeze for a month or so. Then I pop them frozen into the gals’ lunchboxes frozen and they have defrosted by lunch.



1 cup water

1/3 cup canola oil

1 teaspoon white vinegar

1 3/4 cups self-raising flour

3/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla essence

1 cup frozen berries of choice – do not defrost (I used raspberry)



Line a regular size muffin pan with 12 muffin wrappers.

Pour the water, oil and vinegar into a jug – set aside.

In a large bowl use a fork to stir / sift the flour, sugar and cinnamon together, then stir in the vanilla.

Make a well then stir in the wet ingredients. Use a silver spoon to stir until just combined – do not over mix.

Gently stir in the berries then use an ice-cream scoop to scoop into the muffin wrappers.

Bake for 23 minutes, then remove to wire rack to cool.





5 Responses to “How to bake the best vegan muffins”

  1. Gary March 8, 2018 at 9:55 am #

    If I wasn’t living a low carb life I’d be al over these Mum 😃

    • The Hungry Mum March 8, 2018 at 9:58 am #

      ahhh, I guess health comes first!

      • Gary March 8, 2018 at 11:58 am #

        At least weight loss. I need to get back to a comfortable weight and do more moving.

  2. Our Growing Paynes March 9, 2018 at 2:07 am #

    These look really good. 🙂

  3. Laura @ Feast Wisely March 9, 2018 at 4:23 pm #

    Great recipe hungry mum, although maybe I could use coconut oil in place of canola? Good tip for me too on removing the air from the zip lock bags before freezing muffins – something I don’t do!

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