Vegan Whole-Food-Plant-Based English Muffins
These fluffy, perfectly toasted vegan English muffins are a delicious and healthy way to start your day. Enjoy them with your favorite spread or as a base for avocado toast!
Discover the joy of making your own English muffins with this simple vegan recipe.
Perfect for a wholesome breakfast, these muffins are made entirely from whole plant foods, ensuring you enjoy every delicious bite without any animal products.
At vegancooking.recipes, we believe in creating nutritious meals that are easy to prepare.
Let's get started on this delightful breakfast treat!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute whole wheat flour with spelt flour or a gluten-free blend if desired. For a sweeter muffin, add a tablespoon of sugar or a mashed banana to the dough.
Tips & Notes
- •Make sure your water is warm but not too hot, as it can kill the yeast.
- •For extra flavor, consider adding herbs or spices to the dough.
Recipe Variations
- •Add dried fruits like cranberries or blueberries for a fruity twist.
- •Incorporate seeds like sunflower or pumpkin for added texture and nutrition.
Storage & Freezing
Store in an airtight container at room temperature for 3 days. For longer storage, freeze the muffins individually and store in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour, but the muffins will be less nutritious and may lack some flavor.
How can I store leftover muffins?
Store your English muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
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These fluffy, perfectly toasted vegan English muffins are a delicious and healthy way to start your day. Enjoy them with your favorite spread or as a base for avocado toast!
Nutrition (per serving)
Ingredients
Instructions
- 1
In a small bowl, combine the warm water and maple syrup. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until frothy.
- 2
In a large mixing bowl, combine the whole wheat flour, sea salt, and ground flaxseed (mixed with water). Stir until combined.
- 3
Once the yeast mixture is frothy, add it to the dry ingredients along with the olive oil. Mix until a dough begins to form.
- 4
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
After the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1-inch thickness.
- 7
Using a round cutter (about 3 inches in diameter), cut out muffins from the dough. Place each muffin onto a baking sheet dusted with cornmeal.
- 8
Cover the muffins with a damp towel and let them rise for another 30 minutes.
- 9
Preheat a griddle or skillet over medium heat. Carefully transfer the muffins to the hot skillet, cooking them for about 6-7 minutes on each side until golden brown.
- 10
Once cooked, transfer the muffins to a wire rack to cool before slicing.
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