There are so many recipes out there for how to make plant-based muffins and because I love to be able to bake on a whim using whatever I’ve got on hand therefore I created a master muffin recipe that is customizable to whatever you’ve got on hand.
This recipe below has me using whole wheat flour and nuts but you could easily make this gluten-free by using a different flour and for the nuts. Just swap out the nuts with seeds or omit them completely. You can change the spices from cinnamon to cocoa or whatever you want. This recipe is super flexible because I want you to make it to your tastes.
I’m a big fan of muffins that are loaded with mix-ins – I love using a variety of fresh fruit, dried fruit, nuts, seeds, chocolate chips – there’s no wrong or right way. With a recipe like this you can figure out how to make plant-based muffins to the taste that you want.
The other hot tip is you can use this exact same formula to make a loaf instead of muffins. The only change is that you need to bake it in a loaf pan at the same temperature for 50-60 minutes – keep an eye on it.
Whether you’re making a loaf or muffins, whatever ingredients you want, make this your own and smash it into your face!!!
How to Make Plant-Based Muffins
Description
Want to figure out how to make plant-based muffins? Look no further. This versatile recipe allows you to make them however you want - even if you’ve got allergies this recipe will work for you!
Ingredients
Instructions
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Preheat oven to 350F.
Grab a silicon muffin pan, or prep/line whatever kind you’ve got.
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Combine your flour baking powder, soda, spices, and flax into a medium sized bowl and mix it together so it’s all the same random new colour.
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In a food processor or blender puree your bananas until they’re unrecognizable mush. Add the rest of your liquid ingredients (applesauce or vegetable puree, juice/milk, vanilla, and vinegar) and give it another whirl till everything’s mixed together.
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Pour your wet mixture into your dry and fold it into itself until it’s just combined. Don’t over-mix or you could end up with dense muffins. If that’s your thing, then go for it.
Fold in your fruit and any other mix-ins. Put a little bit of everything aside for topping.
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Transfer batter into a muffin pan that holds 12 decent sized muffins, try to get the same amount in each cup. Add the fruit and mix-ins that you set aside on top. You don’t have to do this, but it makes them a lot prettier.
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Bake for 30 minutes or until a toothpick comes out clean.
Let sit for 10 minutes in the pan, then remove and let cool on a baking rack.
You can leave them on a counter, but freeze whatever you don’t eat in the first day or so.
Note
You can use frozen fruit but I find that it makes the muffins a bit on the mushy side.
We didn’t calculate nutrition for this since it will change each time depending on the variety of ingredients.
Thank you for a versatile recipe. I was wondering what might sub for banana. My nephew is allergic to banana.
Hey Terri! Glad you like it. The banana swap is quite easy – you could use pretty much any fruit or vegetable puree. Pure Pumpkin works well. You could use cooked and mashed sweet potato. Apple sauce works too, but you might need to add a little extra flour since it is a bit runnier. Let me know what you try and what works!!!
I made these, used half oat flour and half white. There OK, I’d like them a bit sweeter but I’m only just starting this way of eating and my taste buds will probably adjust in time.
Thanks Jo! You could totally add a little more sweet if you need to!
Just to add to my last comment. I found the next day these were really good, they came out of the muffin papers easy, I dont have a silicone tray yet, I think the oat flour had softened and the flavours had inhanced. Will be making again.
Awesome!!!! And you can swap out mix-ins and spices to modify to your tastes as well 🙂
I just made these, and my husband and I both agree that these are some of the best muffins we’ve ever had! I used 1.5 cups of oat flour and .5 cup of whole wheat. The fruit was apple and blueberry, and the mix ins were chocolate chips and dried cranberries. My husband was amazed at how sweet they are, even without any sugar. I even used unsweetened almond milk instead of fruit juice.
LOVE this – thank you for sharing!!!
Love these so much and glad that you and your husband do as well!