One thing I love about cooking and baking is the ability to make recipes your own. Having the ability to mix textures and try out different flavor combinations is such a rewarding (and delicious) creative outlet. These vegan muffins are a perfect opportunity to let your creativity flow, or you could enjoy them as is!

Prep the dry mix ahead of time to aid in spur of the moment baking!

What you’ll need to make these vegan muffins…

For this recipe you will need:

• a mixing bowl
• a spoon for mixing
• measuring cups
• muffin or cupcake tray
• tray liners
• ice cream scoop (optional)

Foods to gather for these vegan muffins

You will need the following list of ingredients for these vegan muffins. You can also use the prepped muffin mix listed on my post of vegan dry mixes along with the listed wet ingredients.

For the muffins…

1. Plant-based buttermilk
   • You can easily make your own by combining 1 cup of plant-based milk of your choice (I like to use oat milk) and 1 tablespoon of apple cider vinegar. Let it sit for at least 5 mins before using.
2. Oil
3. All-purpose flour
   • Need a replacement? Here is a list of alternate options to all purpose flour.
4. Sugar
5. Baking powder
6. Salt
7. Mix-ins of choice (Optional)
   • Some ideas:
   • Blueberries
   • Chocolate chips
   • Lemon zest
   • Cinnamon
   • Poppy seeds
   • Lavender

I encourage you to create space for creativity and to allow yourself to mix and match with flavor options. Baking is a therapeutic art form when permitted.

Steps to follow to enjoy your vegan muffins

Step 1: Preheat your oven to 350. Combine all dry ingredients in a mixing bowl. Flour, baking powder, sugar, and salt.

If you are using a dry mix, give the jar a shake before dumping the contents out into a bowl, then go to step 2.

Step 2: Once combined, mix in the vanilla buttermilk and oil. The batter will be thick.

Step 3: Add any mix-ins if you’d like to. In the photo below, I added chocolate chips to a small amount of batter.

Step 4: You can use a muffin or a cupcake pan to bake your muffins in. I use a cupcake pan lined with silicone liners. You can use an ice cream scoop filled about 3/4 of the way to fill the liners.

“I choose a lazy person to do a hard job. Because a lazy person will find an easy way to do it.”

― Bill Gates

Can I share a tip Bill Gates would *probably* approve of? Dump the batter into a baking dish and toss it in the oven. You’ll have yourself a delicious muffin cake to enjoy. Save yourself from washing an extra dish by mixing everything directly in the baking dish. Is it lazy? Maybe. I call it accessible and convenient.

Step 6: Bake the muffins for 15 to 20 minutes (unless you went the muffin cake route, then make it 20-25 minutes), or until an inserted toothpick comes out clean. Enjoy them warm!