How to Make Plant-Based Muffins
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!!!
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!
- 2 cup Whole Wheat Flour (or oat flour if gluten-free)
- 1/2 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon (or spice(s) of your choice)
- 2 tsp Ground Flax Seed
- 4 Bananas (as ripe as possible)
- 1/2 cup Unsweetened Applesauce (pumpkin puree or sweet puree would work)
- 1/2 cup Fruit juice or non-dairy milk (unsweetened)
- 1/2 tbsp Vanilla Extract
- 1/2 tbsp Apple Cider Vinegar
- 2 cup Fresh Fruit (feel free to mix more than one together)
- 1/2 cup Mix-ins (nuts, seeds, fruit fruit, chocolate chips, whatever you want)
Preheat oven to 350F.
Grab a silicon muffin pan, or prep/line whatever kind you’ve got.
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.
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.
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.
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.
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.
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.
