Whole Vegan Pantry

Basic Vegan Muffin Recipe

My kids love to make muffins. But they love it more when there’s muffins baked for them when they get home from school. And it’s such a great way to have a ready made meal on hand for younger children.


Toddler Tip: If you’re wanting to get more protein, calcium and minerals into younger toddlers grind a mix of nuts (hazelnuts, almonds, cashews) and add this to the mix. Avoid nuts if there is a family history of nut allergies. When baby is 9 months plus, try the skin rash test using almond butter on toddlers skin before introducing nut butters not peanuts until 5 years of age).

Basic muffin recipe

3/4 cup oat flour
3/4 cup quinoa flour or buckwheat flour
1/4 cup oats
1 tsp cinnamon
3 tbs sunflower seeds
2 tsp aluminium free baking powder
100 ml pure maple syrup
100 ml cold pressed olive oil
1/4 cup almond milk
Add in 2 cups of grated fruit or grated veg of your choice or a mix of both ie Blueberry and Banana, Banana and Choc Chip, and Carrot, Apple and Zucchini are our favs.
Preheat your oven to 160 degrees celsius. In a large bowl mix dry ingredients. In another separate bowl mix the wet ingredients. Mix the wet ingredients with the dry. Add in grated fruit and or veggies. Line a muffin tray with baking paper cut into squares, and spoon the mixture into the cases. Or grease your muffin tin with a thin layer of coconut oil. Bake in the oven for around 35 minutes. Test with a skewer. Let the muffins cool in the tin before removing.


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