Vegan Muffins Recipe

This vegan muffin recipe only uses plant-based ingredients, and it still retains the taste and feel of normal muffins. It is soft, fluffy, and even a little bit more moist while having a deep, flavorful, sweet taste.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 12 muffins

Course: Dessert, Snack

Cuisine: American

Calories: 263

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 cup plain unsweetened soy milk
½ cup canola oil
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup vegan chocolate chips optional

Equipment

Oven
Muffins cups
Muffins tray

Method

Preheat your oven to 400°F (or 200°C).
In a bowl, mix the soy milk and apple cider vinegar, and set aside.
In a bowl, add in the flour, sugar, baking soda, and baking powder, and whisk together properly.
Add in the soy milk mix, vanilla extract, and canola milk to the dry ingredients, and mix with a spatula. Make sure not to overmix.
Now, if you want to, add in the chocolate chips and fold them in gently.
Scoop the batter into muffin cups lined in a muffin tray. Fill till about 75% or ¾ as we need some space for the muffins to rise when they bake.
Bake in your preheated oven for 23-25 minutes until an inserted toothpick comes out clean and it looks golden brown.

Nutrition

Serving: 1gCalories: 263kcalCarbohydrates: 36gProtein: 2gFat: 12.5gSugar: 19g

Notes

This recipe is versatile, so you can play around with other mix-ins, like blueberries, raisins, etc, it's not limited to chocolate chips.
In place of soy milk, you can use any of your favourite plant-based milk, but make sure it is plain and unsweetened so as not to throw off the flavour of the muffins.