Proving that muffins are very versatile and easy to be creative with I have tweaked the ingredients to make a vegan version of my previous recipe. Being new to vegan cooking I have found the best way to replace eggs in baking is to mix white wine vinegar with almond butter to give a protein substitute that will provide a light texture on baking, as the vinegar reacts with the baking powder to aerate the mixture.
So, following my basic recipe here you can adapt it easily to provide endless vegan friendly treats.
250g self-raising flour
10ml (2 tsp) baking powder
100g caster sugar
200ml non-dairy milk
85ml sunflower oil
15ml almond butter
45ml (3 Tbsp) white wine vinegar
*200g additional ingredients e.g. mashed banana, blueberries, raisins, glace cherries, vegan chocolate chips, grated apple/carrot, raisins etc & 5ml (1 tsp) spice e.g. cinnamon, ginger, mixed spice. See below method for ideas.
12 Muffin cases
- Preheat the oven to 200oC Fan.
- Place the muffin cases in the muffin tin.
- Place the flour, baking powder and sugar into a large mixing bowl and stir.
- In another bowl, mix together the non-dairy milk, oil, almond butter and white wine vinegar. Add this to the dry ingredients.
- Mix everything together until combined adding the additional ingredients of your choice.
- Divide the mixture equally between the 12 muffin cases using 2 spoons. Sprinkle over any toppings of choice.
- Bake for 15-20 minutes, until golden.
- Allow to cool on a cooling rack. Decorate if desired.
Raspberry & Almond
Use almond milk as your non-dairy milk, add 5ml (1tsp) almond essence to your liquid ingredients. Finally add 50g ground almonds and 150g fresh or frozen raspberries. Sprinkle with flaked almonds before baking.
Blueberry & Coconut
Use coconut milk as your non-dairy milk, add 5ml (1tsp) vanilla essence to your liquid ingredients. Finally add 50g desiccated coconut and 150g fresh or frozen blueberries. Sprinkle with flaked coconut before baking.