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. Try these Blueberry Muffins (Domestic Gothess).
Use vegan butters with no palm oil. Use a reusable silicone baking liner or unbleached parchment paper (in compostable packaging). Keep recipes away from pets, due to toxic ingredients.
Carrot Muffins (The First Mess) are not too sweet, and ideal for breakfast with shredded carrots, spices, orange zest and vanilla.
Like strawberries? Like fruit crumble? Like muffins? Then try these Strawberry Crumble Muffins (The First Mess) with buttery pecans on top.
These Apple Crisp Muffins (The First Mess) are ideal to use up the last of the season’s windfalls. Slather with vegan butter, and enjoy with a nice cup of tea.
Double Chocolate Muffins (Short Girl, Tall Order) are fluffy and light, thanks to a secret ingredient. This is a small-batch recipe, so you don’t scoff the lot in one go!
These homemade cinnamon muffins (Minimalist Baker) are not as large as the American all-you-can-eat muffins like sold in most towns, but they are super-tasty and healthy, and better for your waistline! Rather than rush by a fast food joint and buy an expensive plastic-wrapped giant chocolate muffin, enjoy these straight from the oven with a proper pot of tea! Keep fresh dough away from pets.
Made with a ‘vegan egg’ (ground flax seeds mixed with water), they contain flour, baking powder, sea salt and vegan butter (we like Naturli palm-oil-free) and are sweetened with real vanilla and natural sugar. Pour the batter into nontoxic muffin liners, and sprinkle on some cinnamon-spiked sugar, then bake for around half an hour. Cool in the tin for 5 minutes, then on a rack. Leftovers keep in an airtight container for a couple of days, in the fridge for a couple more days, or in the freezer for a month.
Supermarkets make it sound like home baking is difficult and expensive, but it isn’t. Just find a few recipes that you like and perfect them over and again. You don’t have to have a myriad of recipes (most people enjoy the same 9 or so meals and desserts over and again). So try these, you can always tweak the flavours to make them into fruity or chocolate muffins, if preferred. Then you always have a batch for when company’s coming, you need a lunchbox staple – or you’ve got the midnight munchies!
