Oil Free, Egg free, Dairy Muffin Recipe – Plant Based


I adapted this master recipe for muffins from multiple recipes for one that would make many varieties.  Everyone has their favourite muffin flavour, however, making multiple varieties with different recipes is time-consuming.  I took a stand, Blueberry today, chocolate chip the next time.  Until, I realized I don’t like chocolate chip muffins ;)<<!–more–>

After a few recipe fails, this one has held up.   No matter what I add, this recipe has been no fail for me.  Sometimes I make a single batch and divide it in two bowls, pick two combinations, add half of the ingredients to each bowl and make two varieties.  This seems to keep everyone smiling even on the earliest of mornings.

My favorite muffin tip is that muffin batter can be frozen in cupcake liners for future use.  Really!  This will make you look like a super hero to your darling 8-year-old who is slightly grumpy as he doesn’t want to get out of bed in the middle of winter.  This tip is for those early morning hockey practices.  I would make a few batches of muffins on a Sunday afternoon or an evening that we weren’t running to piano, dance, hockey, lacrosse, soccer….. you get the picture .  Place liners in the muffin tins.  Fill with muffin batter of my choice.  Cover with plastic wrap and place in the freezer for 6-12 hours.  Remove from pan and place in Freezer bags, date and label.. Voila!   Have an early morning practice?  Set the oven to 350°, grab a few frozen muffins, place in muffin pan, set oven timer for 35 minutes.  Get children up, get showered, dressed,  ding ding ding.. Muffins are ready.  Mom just saved the morning!   Rub a little flour on your face for effect!

Getting up early on a Saturday morning in the pitch dark, piling into a cold car in 40 below weather,  not excited to freeze at your local rink…then looking in the back seat to a smiling child eating fresh warm muffins… Priceless…  Hey I didn’t say you were going to have time to sit around the table 😉

Ok.. I know I’ve gone overboard here.. you get the picture.  Now to the recipe…

Check out below for a list of muffin making tips 🙂


Oil Free, Egg Free, Dairy Free Muffins - Plant Based

  • Servings: 12
  • Difficulty: easy
  • Print

Pre heat oven to 350°   

Basic Batter recipe:

  • 1/2 cup unsweetened non dairy milk ( almond)
  • 1/4 cup apple sauce or banana puree
  • 6 Tbsp liquid egg substitute ie: aquafaba or flax (2 tbsp ground flax with 4 tbsp water or milk)
  • 1/4 cup plain non dairy yogurt (I like Silk brand) or silken tofu,
  • 2 tsp vanilla
  • 2 cups flour (1 cup spelt + 1 cup ww pastry)
  • 1 1/2 tsp bk. powder
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup cane sugar
  • 2 rounded tsp’s cane sugar for tops of the muffins. <<NOT PER MUFFIN>> This is plenty to sprinkle over all the muffins.
  • *Add flavour choice from below 
  1. Coat the muffin tin with butter and sprinkle with flour, set aside. Or you may use cupcake liners
  2. Place the flour, baking soda, baking powder and salt in a bowl and whisk until thoroughly combined, set aside.
  3. Add the butter to a mixing bowl or a bowl of electric mixer and whip until softened and smooth
  4. Add the sugar, mix until combined
  5. Add vanilla and beaten eggs mix on low just until combined
  6. Stir on low while adding the milk with vinegar, and sour cream to the mixture.  It will look curdled
  7. With the mixer on low add the flour.  Stir just until combined.  Do not over-mix the batter, it will be thick.
  8. Remove the bowl from the stand mixer
  9. Add one of the flavour combinations from below and gently fold in with a rubber spatula.  Mix only until evenly incorporated
  10. Fill the muffin tins 3/4 full.  I use a large ice cream scoop for equal size muffins
  11. Sprinkle the tops with sugar, extra fruit and/or topping mix.
  12. Bake for 30 mins or until soft and springy to the touch, or insert a wooden pick and it comes out clean or with no cake batter attached.
  13. If adding frozen fruit baking times may vary.  Watch your muffins not the clock.

Blueberry Muffins

  • Add 1 1/2 cup blueberries frozen or fresh
  • 1 tbsp lime zest (approx. 1 lime)
  • juice of half lime

Cranberry muffins

  • 1 1/2 cup cranberries whole frozen or unfrozen
  • 1 tbsp lime, orange or lemon zest
  • juice of half lime, orange or lemon
  • *add 1/2 cup chopped dark chocolate pieces or chips for a chocolatey  treat or chopped walnuts… or both 😉

DSC_9605Lemon Poppy Seed

  • 1/4 cup Poppy-seed
  • Zest of 1 lemon
  • Juice of 1 lemon

Gluten free version

Banana Nut

  • 2 Bananas mashed
  • 1/2 cup of chopped walnuts or chocolate chips or both



  • 1  1/2 cup shredded Carrot
  • 1/2 cup chopped pineapple
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup finely chopped walnuts


Coffee Cake

  • 1 tsp cinnamon to batter

Topping mix 

  • 2/3 cup brown sugar
  • 1 cup flour
  • 1/2 cup Butter chilled cut into small pieces
  • 1 tsp cinnamon
  • * optional – 1/4 cup finely chopped pecans or walnuts


Chocolate Chip Muffins

  • 1 cup chocolate chips
  • * optional  1/2 cup chopped walnuts


Strawberry Rhubarb

  • 1 cup chopped Strawberries
  • 1 cup chopped rhubarb
  • Zest of 1 lemon


Zucchini Chocolate chocolate Chip

  • 2 cups shredded zucchini (fresh or frozen)
  • 1/2 cup dark cocoa powder
  • 1/2 cup dark chocolate chips or pieces

    Pumpkin/Pumpkin Chocolate Chip

    • 2 cups pumpkin puree (fresh,  or canned)
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp ground cloves
    • * Optional – 1/2 cup dark chocolate chips or pieces


  1. If you bake weekly or everyday like I do, you might want to make a pan release to keep on hand.  I learned this idea from a friend who worked in a bakery when I was in my 20’s.  It’s a simple tip that works for me.  The recipe is 1 part oil (like canola) 1 part shortening and 1 part flour.  Whip together and store in an airtight container in the refrigerator.  It was originally told it has a shelf life of 6 months in the pantry but I have never kept mine there.  As well, I use it for all baking so it goes fast in my house.
  2. Grease over the top edge of each muffin cup not just the pan cups.  This way any muffin top overflow will not stick.
  3. I have made these with oil, yet I prefer butter.   Substituting with oil, will only have a slight difference in texture and taste.
  4. Baking times vary depending on ingredients added, oven temperature, etc.
  5. Muffin batter should be thicker than cake or cupcake batter.  If there are lots of juices released from the fruit add a tablespoon or two more of flour.
  6. Let cool for 10 min in pan once finished baking for easier removal.  Especially with fruit combinations.
  7. You may use cupcake liners they will peel off just like cupcakes with most recipes, I prefer the no liner method.
  8. Muffins are best fresh but these are freezable after baking as well.
  9. Keep in mind that baking times can vary for each recipe depending on how moist the batter is, the oven temperature, or whether you have a convection, electric, or gas oven
  10. This recipe can easily be made Gluten free by replacing 1 cup measures of flour to 210 grams of your favourite gluten free flour.

2 thoughts on “Oil Free, Egg free, Dairy Muffin Recipe – Plant Based

  1. Debbie says:

    Just made these best muffin recipe ever!!! Made banana mini chocolate chip & blueberry for my daughters 5th grade breakfast…. Thank you for sharing!!


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