The easiest vegan muffin
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Muffins! They used to really be one of my least favorite breakfast pastries, but ever since really learning how to make the best vegan muffins, I’ve learned that OMG THEY ARE SO GOOD. Slather some vegan butter on them, pair with a fruit salad, and you’ve got yourself a breakfast that feels really freaking fancy…but was actually so easy and kind of secretly healthy.
I used to think of muffins are really dry, boring breakfast pastries that really only mattered because of the tops, since that was where the best part was (especially if there’s a streusel topping involved). But, once you learn how to make the most perfect vegan muffins that rise to just the right height and replace a little of the sugar with a secret ingredient, you’re in muffin HEAVEN!
How to make vegan muffins
Making vegan muffins is BEYOND easy, but you’re going to need a few tips and tricks. One of the biggest things is to NOT overmix your batter! If you overmix them even just a little bit, your muffins have a really good chance of not rising and becoming tough little hockey pucks, which is also something you realllly really don’t want. Light hand on the mixing!
The muffin method is the best mixing method to use when making your vegan muffins, it keeps them nice and tender! The muffin mixing method is a method that is used for muffins, pancakes, and quick breads, basically anything that needs to stay super tender but doesn’t have a lot of fat added to the recipe. To mix using the muffin method, you’re going to whisk all of your wet ingredients together (including your fat, in this case it’s olive oil) and add them to the dry ingredients that have already been combined. Stir with a spatula until just incorporated, voila…that’s the muffin method!
One last tip is to NOT overfill your muffin tin! Instinct is going to tell you to fill each one to the top, but that’s going to result in flatter muffins, rather than muffins that dome up and get nice and high. Filling them too full actually gives an opposite effect where it weighs them down too much and doesn’t give them room to rise, so go for halfway or 3/4 of the way full so your muffins still have room to rise and you’ll have the perfect amount of batter to make 12 muffins.
Another big tip is to very slightly underbake your muffins. If you overbake them, it’s going to be a dry, crumbly disaster and
I will say that these muffins are more of a ‘fluffy and hearty’ style muffin vs. GIANT bakery style muffins that are too much to eat in one sitting. I wanted a vegan muffin recipe that would be filling enough to eat for breakfast, but still wanted them to feel like a sweet treat.
How to make muffins with less sugar
Vegan muffins with less sugar? It’s totally possible! The key to making slightly healthier orange vegan muffins is to use something that can still give them a boost of sweetness, without taking away any of the
Sugar can’t be totally cut out of this
More vegan muffin recipes:
- Vegan Cinnamon Apple Cider Muffins
- Citrus Almond Muffins
- Vegan Banana Dark Chocolate Steel Cut Oat Muffins
- Cranberry Vegan Lemon Poppyseed Muffins
Chocolate Orange Vegan Muffins
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
The easiest vegan muffin recipe is full of chocolate and orange flavors! Orange vegan muffins that will be a HIT at your next breakfast or brunch. SO easy!
For the flax egg:
- 1 tablespoon ground flax seed
- 3 tablespoons water
For the muffins:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 1/2 cup almond milk
- stevia equivalent of 1/4 cup granulated sugar
- stevia equivalent of 1/3 cup brown sugar
- 1/2 cup Zevia Orange Soda
- 1/2 cup fresh squeezed orange juice
- 2 tablespoons orange zest
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners and spray the liners with non-stick spray. Set aside.
- In a small bowl or ramekin, combine the ground flax seed and water. Set aside for later use.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, soda, and salt.
- In another medium to large bowl, whisk together the olive oil, almond milk, sugar, brown sugar, orange soda, orange juice, zest and flaxseed mixture. Add this mixture to the flour mixture and combine with a spatula just until batter starts to come together.
- Add the chocolate chips and fold in until incorporated and no flour streaks remain.
- Spoon the batter into the lined muffin tin, filling the cups about half to 3/4 way full. Repeat until all batter has been used.
- Bake for 22-25 minutes, or until muffins are baked through and a knife inserted in the center comes out clean. Allow to cool for 10-15 minutes before serving.
- Dont forget to be gentle on your batter! No overmixing and don’t beat it, be gentle.
- If you want to leave out the chocolate chips or sub in another citrus fruit, you totally can!
Keywords: orange muffins, muffins, vegan muffins, vegan breakfast
Sarah | Well and Full says
I love the addition of the orange zevia in here! I have their ginger ale soda in my fridge right now 😉
Heart of a Baker says
Isn’t it so good?!