Vegan Muffins – Tips and Tricks

Muffins in particular are a challenge for many vegans. But that doesn’t have to be the case, because there are also very simple vegan variants of frosting and crumbles. We show you the best tips and tricks in our article and even have a solution for raw vegans.

How to make vegan muffins

• You can easily make most muffin recipes vegan. All you have to do is replace the animal ingredients.
• Instead of butter, you can use margarine, for example. This is usually made from either sunflowers or rapeseed.
• Meanwhile, however, there is already vegan butter. All you have to do is check whether your supermarket or health food store already has them.
• If eggs get into the muffin batter, you can omit or substitute them. As long as the number of eggs used is less than 3, you can safely do without alternatives. How exactly you can replace eggs, we have summarized for you in our next article.
• Then add the salt to the water and stir it together. You should do this before adding the two ingredients to the bottle. Otherwise, it will be difficult to stir.
• Vegan crumbles don’t pose much of a challenge. Again, you just need either margarine or vegan butter to use in place of regular butter. You should also always replace sugar with raw cane sugar. This is a bit more expensive but healthier. Because white sugar is missing important minerals due to further processing, which raw cane sugar still provides.
• The same applies to the flour as to the sugar. Wholemeal flour is much healthier because it still contains important dietary fiber. If you don’t like the taste of whole wheat flour, you can also mix it with wheat flour. This is how you replace at least part of the wheat flour with wholemeal flour.

Make your vegan frosting

A very simple recipe for the vegan frosting is based on using vegan butter. You will need 450g powdered sugar, 45g vegan butter, 60ml soy milk (or another alternative), and 10ml vanilla extract.

• Simply mix all the ingredients until you get a smooth mixture. This should be thick, but still easy to spread.
• Vanilla extract is very easy to make yourself. All you need is some time, a container (e.g. a small bottle), vanilla beans, a pinch of salt, and filtered water.
• Cut the vanilla pods to fit in the jar. You have to cut the vanilla pods lengthwise. But be careful not to damage the inner workings. The vanilla seeds must remain in the pods.
• Once all the ingredients are in the jar, seal it and shake it. Do this once a day for the first 4 weeks. Make a note of it on your calendar or set an alarm on your phone so you don’t forget.
• After these 4 weeks, the mixture is shaken for another 4 weeks. Now you only do this 3-4 times a week.
• The frosting is ready after 8 weeks, but the general rule is: the longer it can steep, the better it will be.

Raw vegan muffins

It is often difficult for raw vegans in particular to find desserts made from raw ingredients. We show you a recipe for vegan carrot muffins that is even suitable for raw vegans.

• All you need is Approximately 500g grated carrots, 150g dried dates, 100g walnuts, 85g grated coconut, 1tsp cinnamon, 1/2tsp grated ginger, a small pinch of nutmeg, and a pinch of salt.
• All you have to do is put all the ingredients in a blender and blend them into a paste. If it is still a bit too thick, you can also mix in a little water. However, we recommend that you add the water in very small increments. Otherwise, you add too much water and the consistency is too runny.
• When everything is mixed, you can pour the batter into a muffin tin. Alternatively, you could put the batter in paper cups beforehand to make them easier to get out of the muffin tin.