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.
GATHER:
1 3/4 cups self-raising flour
3/4 cup caster sugar
1 teaspoon ground cinnamon
1 cup water
1/3 cup canola oil
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 cup frozen berries of choice – do not defrost (I used raspberry)
LET’S GET TO IT:
Preheat oven to 180C.
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 25 minutes, then remove to wire rack to cool.
the hungry mum 
If I wasn’t living a low carb life I’d be al over these Mum 😃
ahhh, I guess health comes first!
At least weight loss. I need to get back to a comfortable weight and do more moving.
These look really good. 🙂
thank you 😉
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!
hmmm, that is a great substitute idea! I haven’t tried it to be honest – Miss 10 has annihilated my coconut oil by making body scrubs – but I will restock and investigate x
Looks yummy
thanks Rita!