Vegan Moist Mini Muffins

by Vinny
24 Servings
40 min

What's your favourite flavour when it comes to muffins? Mine are blueberry and chocolate, so I decided to make both! These muffins are SO moist, dense and soft that you just won’t be able to limit yourself to one. They’re a great snack and can easily be made differently into carrot muffins with grated carrots or raspberry muffins with raspberries! If you would like to make these into regular muffins rather than mini muffins, you may need to add 5 to 10 minutes to the baking time so that they can bake properly. However, I think the mini size is perfect for gatherings or for a quick little treat!

Recipe details
  • 24  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 1 + 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup unsweetened oat milk (or any other plant-based milk)
  • 1/4 cup vegetable oil
  • 1/2 cup mini chocolate chips
  • 1/2 cup frozen wild blueberries

Using a cupcake tin for mini muffins, line the tin with cupcake liners and preheat the oven to 400°F (or 200°C).
Sift together flour, sugar, baking powder and salt in a large bowl.
In a separate bowl, mix together vanilla, milk and oil.
Create a well in the dry ingredients bowl and pour in wet ingredients mixture. Stir until just combined, DO NOT OVERMIX.
Equally separate the batter into two bowls and GENTLY fold in the chocolate chips into one bowl, and the frozen blueberries into the other.
Pour batter into the cupcake liners and bake for 22-25 minutes or until a toothpick comes out clean.
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