Ancient Grain Vegan Muffins

Here's a base recipe for ancient grain muffins using vegan baking techniques that can be embellished in many ways—see our other recipes for inspiration.

Dry mix

Wet mix

  • 3 Tbsp ground flaxseed
  • 1¾ cups soy, almond or rice milk
  • 2 tsp lemon juice or cider vinigar
  • ½ cup coconut oil


  1. Preheat oven to 400°F, use convection if you have it; lightly grease muffin or loaf pans
  2. Mix flax seed with 1/4 cup water and let it thicken for 15 minutes
  3. Wet mix: combine flax paste with remaining ingredients and whisk until smooth
  4. If you are adding other ingredients, combine them with wet mix in the large bowl
  5. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  6. Fill muffin cups close to top
  7. Bake 18-22 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
  8. For loaves, divide into two 5 x 9 loaf pans and bake at 375°F for 25-30 min
  9. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack

Makes 12-16 muffins or 2 medium loaves

Joy Jones

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