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Vegan Buttermilk Muffins - Your Way ~ FrogHollow Fare

Preheat oven to 375 F.

Line or grease a 12-cup muffin pan.


  • 1 cup milk (almond, coconut...what ever you like but you need to make it sour so add 1 tsp of apple cider vinegar and let it sit for about 10 min while you mix up the rest. It will curdle and become gloppy. That's fine.)

  • 3/4 cup sugar (or equivalent other sweetener like maple syrup)

  • 1/2 cup vegetable oil (canola, or you can even use applesauce for half of this too)

  • 2 flax eggs (You need 2 tbsp of ground flax seed and add it to 1/2 cup of water. Let sit. You can also add in 2 tsp boxed egg replacer here if you have it.)

  • 1 tsp vanilla

  • 1 tsp grated lemon zest (orange, lime, or you can omit)

  • 2 cups all-purpose flour (or even whole wheat)

  • 2 tsp baking powder

  • 1/2 tsp baking soda


In a large bowl, beat together sugar, oil, flax eggs, vanilla, and zest.

In another bowl, mix together the flour, baking powder and baking soda. Stir this into the liquid mixture in 2-3 additions, alternating with the soured milk and any other additions you want to make. Beat only until combined - don't over mix.

Spoon into muffin pan (I use an ice cream scoop), filling cups to nearly the top.

Bake for 20-25 min until lightly browned on top.

I often double the recipe and freeze some for later.

Other options:

You could add 1 cup blueberries fresh or still frozen, 1 cup chocolate chips, 1/4 cup poppy seeds with a little extra lemon is yummy, 1 cup dried cranberries or cherries, nuts, Chia seeds or anything else you can think of to the mix. Maybe just not all at once!

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