My Sister’s Famous Vegan Muffin Recipe

Am I about to post a recipe on this blog? You bet your bottom dollar I am. (I can take no credit for this recipe because I got it from my sister and she got it from somewhere else.)


1 1/2 cups of all-purpose flour

1/3 cup of cocoa powder (if making chocolate muffins – replace this with slightly more flour if not using)

1 tsp of baking powder

1 cup of sugar

1/2 tsp of salt

1/2 cup of oil

1 cup of liquid (water or soy milk or chocolate milk or fruit juice or WHATEVER YOU FANCY)

2 tbsp of vinegar (add right at the end – I like to use balsamic vinegar for chocolate muffins and white wine vinegar for vanilla or citrus but it’s totally up to you)


  1. Get everything on your work surface because this is going to be super quick. Also, pre-heat that oven of yours to 180°C/Gas Mark 4
  2. One after the other as listed above, add your ingredients to a bowl and stir with a whisk after each addition.
  3. NOTE: Baking powder and vinegar should not meet on their own. So, stir really well before you add the vinegar.
  4. Add more things as you wish – nuts, citrus zest, sprinkles, chocolate bits, fruit, whatever
  5. Pop in a greased and floured muffin tray (or in muffin cases if you have them on hand)
  6. Bake for 20 minutes or until a toothpick inserted into the muffin comes out clean. Err on the side of overbaked, these like to be underdone sometimes.
  7. Eat.

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