Vegan Microwave Muffins

Ashley at (never home)maker posted a recipe for simple, vegan microwave muffins that I’ve wanted to try. I changed up her recipe a bit, but these were delicious! Below I’ve posted her recipe with my changes. Thanks, Ashley!

2 tablespoons flax meal
2 tablespoons whole wheat flour 2 TBL steel cut oats
1/2 teaspoon ground cinnamon
1/2 tablespoon Bob’s Red Mill Ener-G egg replacer, just the powder
1/2 (heaping) teaspoon baking powder (I hadn’t baked in so long, I didn’t even have any baking powder, so I made some quickly with 1/4 tsp baking soda and 1/2 tsp cream of tartar)
1/4 cup pumpkin puree
2 tablespoons maple syrup (or agave) 1 TBL turbinado sugar
Handful chocolate chips 1 TBL vegan chocolate chips
1 TBL chopped raw pecans (my addition)

Directions: stir together the dry ingredients, then add the pumpkin, then add the chocolate chips and nuts. Grease a regular mug (12 oz?) with a little olive oil, pour in mixture, microwave for 1 minute 30 seconds. Allow to cool 1 minute, then serve with some Earth Balance.

This made for a hearty breakfast!

2 thoughts on “Vegan Microwave Muffins

  1. Pingback: Pumpkin pasta with kale and pintos | Beans, Figs and Katz

  2. My friend L sent the recipe to her mom, and her mom wrote:

    I made the microwave pumpkin muffin that was part of one of the links you sent

    I added a bit of water to the pumpkin before adding it to the dry ingredients and the end product is a nicely dense pumpkin-y lump that is quite satisfying.

    Yay, thanks so much for sharing the BFK love ❤

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