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Caution: this recipe is sweat-free!

If you are new to vegan baking, I would suggest you start with something simple. My take on whole wheat flour vegan muffins is easy to prepare, and a perfect recipe to try if you have never baked before.

What I love the most about the recipe is that you literally need 5 minutes to mix the ingredients. That’s as time consuming as it gets. All you need to do now is pop the muffins in the oven and bake. Make a cup of coffee or tea and be ready to enjoy a delightful plant-based muffin in only half an hour.
In no time your house is smelling nice, and you are ready to swallow all of the ready muffins at once. I am talking from experience here! I know it is very tasty vegan delight, but be careful of your portion control. Follow the Vikaterian motto and don’t restrict yourself from anything, but also know which foods to eat all by yourself, and which ones are prepared in a portion to share.

Your best friends when pleasing your sweet tooth are the whole ingredients. In my case, I chose to prepare the muffins with whole wheat flour, instead of bleached white flour. Whole wheat flour is rich in vitamins B, iron, calcium and protein (read more about the benefits of whole foods). I also substituted the commonly used refined sugar with coconut sugar and maple syrup. If you are following a plant-based diet, replacing white refined sugar with maple syrup, is probably one of the best decisions you could make, since it is rich in calcium and zinc.

Without further a due! Let’s bake!

Print Recipe

Whole Wheat Flour Vegan Muffins

Easy and delicous introduction to plant-based baking.
Prep Time5 minutes
Cook Time30 minutes
Course: Sweet Treat, Vegan Breakfast, Vegan Snack
Cuisine: Plant-based, Vegan
Keyword: chia egg, maple syrup, muffins, refined sugar-free, whole wheat flour
Servings: 12 muffins
Calories: 154kcal

Equipment

  • 12-cup muffin tin

Ingredients

Dry Ingredients

  • 1 1/3 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup coconut sugar

Wet Ingredients

  • 3/4 cup coconut milk
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

Other Ingredients

  • 1 tbsp chia seeds for chia "egg" (check notes)

Instructions

  • Preheat the oven to 350F/175C.
  • Start by preparing the chia “egg”. In a small bowl mix 1tbsp chia seeds with 3tbsp water. Give it a stir and let it sit for 30 minutes to thicken. Chia “egg” should have gel-like texture when ready. (Check the notes)
  • In a big bowl mix all dry ingredients together (flour, baking powder, salt, coconut sugar).
  • In a separate bowl mix all wet ingredients (coconut milk, maple syrup, coconut milk, vanilla extract), including the thickened chia “egg”. All wet ingredients should be room temperature.
  • Start adding the wet ingredients mixture to the bowl with the dry ingredients. Pour slowly while stirring, until well incorporated.
  • Grease the muffin tin with a little oil, or use paper liners.
  • Divide the batter into equal parts among the muffin tin.
  • Bake the whole wheat flour muffins for 30 minutes. Test by inserting a toothpick. Muffins are ready if the toothpick comes out clear.

Notes

Nutrition per serving:
Calories: 154
Total fat: 7.7g
Carbs: 18.3g
Protein: 2.2g
Calcium: 53.5%
Iron: 1.4%
Potassium: 57.8mg
Chia "Egg":
Chia “egg” usually takes from 5 to 30 minutes to thicken, after adding the water. Sometimes I prepare it much in advance, and leave it in the fridge overnight, or even for a day or two. If you choose to do this, make sure to take the chia “egg” out of the fridge well in advance. All ingredients need to be room temperature when mixed together are.
 

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