Vegan Spice Muffins
Warm cinnamon, ginger, nutmeg, and cloves come together in these cozy muffins that smell absolutely incredible the moment they hit the oven. The batter comes together with pantry staples ā no eggs, no dairy ā and a simple flax egg made from ground flaxseed and water does all the binding work beautifully. Apple cider vinegar reacts with the baking soda to give the muffins a tender, domed rise that looks like it came straight from a bakery case. Plant-based milk and neutral oil keep the crumb moist without any heaviness, and a sprinkle of turbinado sugar on top adds a satisfying little crunch. The key is folding the wet and dry ingredients together just until combined ā a light hand here is what keeps them soft rather than dense. This batch makes 12 muffins, so they're perfect for meal prepping a week of breakfasts or bringing to a gathering where you want something everyone can enjoy.
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Learn more āIngredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- Ā½ tsp baking soda
- Ā½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- Ā¼ tsp ground nutmeg
- Ā¼ tsp ground cloves
- Ā¾ cup organic cane sugar
- 1 cup plant-based milk
- ā cup neutral oil (such as canola or sunflower)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
For serving
- 1 tbsp turbinado sugar (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 375Ā°F (190Ā°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
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