Muffins in shops are often seen as unhealthy, but in fact a good baked plant-based muffin with fresh fruits, is far better for you than most sugary shop-bought breakfast cereals. So why not treat yourself to a couple of lovely vegan muffins for starting the day, and a good cup of coffee. You may never go back! If used, choose palm-oil-free vegan butter.
Just be sure to not let animal friends have any leftovers, as these contain nuts and are spiced with nutmeg (toxic to pets). Keep fresh dough away from pets.
These super-simple vegan carrot muffins (Rainbow Nourishments) are ideal to get veggies into reluctant tummies. And best of all, they only need storecupboard ingredients, no messing around with egg replacers or aquafaba. These muffins are as good as any from a top-store bakery, but made with wholesome plant-based ingredients, and no plastic packaging. Carrots are often bought in bulk, so this is a great recipe to use up leftover carrots, to stop them going bad. Invest in a good grater to easily prepare the carrots, it’s a purchase you won’t regret. Use a good quality muffin tray too (silicone is good to avoid toxic non-stick coatings).
These bakery-style (vegan) blueberry muffins (Rainbow Plant Life) are as good as any from a top-store bakery, and feature a delicious caramelized crunchy topping with brain-healthy walnuts. They are made with creamy oat milk and brown sugar, and a great way to use up a glut of blueberries from the PYO farm. The recipe uses a special technique, to stop the blueberries sinking to the bottom in the pan. Once made, they last for a couple of days in an airtight container, and you can freeze leftover muffins for up to 3 months (thaw in the fridge or at room temperature).
Fluffy Vegan Blueberry Muffins (Rainbow Nourishments) are packed with fresh or frozen fruits, to get your antioxidants, and have a crunchy sugar top. They only need 7 ingredients, and don’t use weird egg replacers or anything like that. Ideal to bake for any time of day, and ideal if you have a glut of blueberries. Of course you could always sub with raspberries or any other berries you have.
These Orange & Raspberry Jam Muffins (Short Girl, Tall Order) use swirls of raspberry jam. Fluffy muffins for breakfast, with candied oranges and fresh raspberries.
Vegan Lemon Poppyseed Muffins (Short Girl, Tall Order) are a plant-based version of one of the most popular flavours. These small-batch muffins are eggless, yet full of lemon flavour with fresh juice, zest and paste, plus a tangy lemon glaze.
These Vegan Muffins with Blackberry & Lemon (Short Girl, Tall Order) are made with simple ingredients, and topped with a beautiful lemon glaze.
These vegan blackberry muffins (The Veg Space) are made with fresh or frozen blackberries. Quick and easy to make, they are sure to become a lunchbox staple. They use unsweetened vegan yoghurt to replace the buttermilk (or just add lemon juice or apple cider vinegar to unsweetened plant milk).
Blackberries are one of the most popular fruits for everyday baking. You can even forage them for free (leave some for birds and field mice, and it’s best to avoid them near roadsides, due to fumes). One blackberry is actually made out of several little fruits together, and they are also used as a natural food and cloth dye. It’s best to avoid eating them after the middle of October, as the humid weather can create a mould that makes them inedible.
These fluffy chocolate chip muffins (Full of Plants) are far nicer and healthier than storebought versions. Ideal for a quick snack or a greedy breakfast, they are made with wholesome ingredients. Most of the ingredients are easy to find (flour, sugar, baking powder, yoghurt and oil). You’ll also need some plant milk and vanilla. If you live alone or in a smaller household, these muffins can be frozen for a couple of months, then thawed at room temperature overnight or baked (from frozen) in the oven.
These reusable silicone muffin cups (NZ) are an ideal alternative to wasteful paper muffin cups, as you can use these again and again. Silicone does contain a little oil, but lasts for years, and can be recycled at end of use, compared to plastic that just breaks down to micro-plastics. And silicone is also food-safe, so won’t leach chemicals into your makes and bakes!
These smaller-size muffin cans are sold in a set of 6, and are heat-safe and oven-safe up to 230°C. You can also store them in the freezer. You can even use them as lunch box dividers. Use them to bake up nice plant-based muffin recipes (keep toxic foods like chocolate, nuts, dried fruits, nutmeg and xylitol away from pets):