A mouthwatering vegan muffin with a crisp, golden outside and a meaty, dense interior that is completely addicting. This recipe recreates my favorite vegan muffins from a fantastic Toronto cafe. This basic muffin batter can be enhanced with tasty flavors such as diced sweet potato and dates, pear and walnuts, apple and cranberries, or anything else that takes your fancy.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 ½ cups spelt flour
- 1 cup rolled oats
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 very ripe bananas, mashed
- ½ cup sunflower seed oil
- ½ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
- These muffins come out very golden and a little bit crispy on top compared to other softer muffins. Make sure to check with a toothpick that the inside has cooked through before removing from the oven.
- Add 1/2 cup chopped nuts and 1/2 cup fresh or dried fruit to the basic muffin batter.
Reviews
They weren’t bad. I made them as directed. I had 3 ripened bananas and I should have used all 3 instead of 2. I’m not even tasting any banana flavor. I would make this again but would definitely change up the recipe some.
Definitely added to my favorite list, and will make again. Thank you for the yummy recipe! I swapped avocado oil instead of sunflower oil, added 1/4 teaspoon of salt, a dash or two of pumpkin pie spice, coconut sugar instead of white sugar, and 1/2 cup applesauce.
Absolutely love it gave it to my kids and they didnt notice it was vegan. I swapped out the sunflower oil for grapeseed oil and added chia, hemp, nuts, and dark chocolate.
I used grapeseed oil and brown sugar. It is one ofnour favorite muffins for breakfast
Pretty good! I used softened butter instead of sunflower oil, and added chopped pecans and chopped carrots.
I didn’t have any spelt flour and used all purpose flour. I also add chocolate chips. My husband said they were good and I have to agree. I want to try spelt flour next.
Really really good recipe. 🙂 I made a double batch and swapped a 1/2 cup of honey out for the white sugar. Thanks Mandi!
I’m going to rate these muffins first based on MY taste as a non-vegan, and then when my vegan niece comes and tries them, I’ll make an addition to this review as to her viewpoint. This was my first experience with spelt flour, and it tasted grainy to me. However, the flavor of the muffin itself was very good. I took the liberty of using the addition of sweet potato and dried plums since the submitter suggested possibilities of additions to this basic recipe. There is another recipe here submitted by the same person using sweet potato. The twelve muffins cooked up perfectly and took exactly 18 minutes to bake. I do think adding nuts to these would be wonderful. Thanks, Mandi!