Basic Muffin

The fluffiness is out of control!

serves: 1 muffin, cost: A$0.344/muffin

Hello everyone, in today vegan baking/cooking series, I will introduce you to my basic muffin recipe. I was inspired by Nora Cooks’ Cinnamon Sugar Vegan Donut and simplified her recipe furthermore to make it college kid budget and resource friendly. On top of that, this recipe serves 1. Yes, a single muffin for all of you single ladies (and gents, and majesties) out there. We dorm kids cook for one, and let’s not kill this #gainz.



  • 20 gr oatmeal flour* : oatmeal impart some sweetness into our baked goods on top of being more nutrient dense than white flour. (click here to see all of my baking notes)
  • 5 gr wheat gluten: gluten makes our baked goods rise and fluffy!
  • 4 gr sugar: more or less according to taste
  • .25 tsp cinnamon powder: optional, adding cinnamon makes your cake more dry
  • .25 tsp baking powder: gives rise (click here to see all of my baking notes)


  • .25 tsp chia seeds: gives volume, a typical egg replacement in vegan baking
  • .125 cup soy milk: creamy and natural fat for your baked goods!
  • .125 tsp vanilla essence: optional

you will also need: 2 bowls, an oven, a mould, a spoon

1/4 tsp baking powder by the way, there’s a typo there oop, also I was making four servings for this batch, that’s why the milk is 3x of the recipe I wrote above.


  1. Preheat your oven into 170 oC (340 oF)
  2. Mix dry ingredients in one bowl
  3. Combine wet ingredients in another bowl and let it rest for around 5 minutes
  4. Pour wet ingredients into dry ingredients slowly, while mixing them thoroughly. Stop if you have reached thin porridge consistency, even if you have extra wet ingredients left. It should not be thick nor should it be watery. Add water if necessary.
  5. Scoop your batter into the mould, filling up to half of the mould (your muffin will rise), bake for 15 mins.
  6. Cool down before serving. Sometimes I put them in the freezer for 30 mins for post-workout treats. Yuuum

Tips & Replacement

  • Create your own flavours: add in chocolate chips, inject banana puree fillings (after it cools down), crush some lotus biscuits into your batter (before you bake them), drizzle some lemon icing (dip the top of the muffin, then twist and pull up), or eat it plain like meeee (while it’s hot as well, because what is burnt tongue?).
  • I always make my own flour mix. By doing that I can adjust the fluffiness of my baked goods through changing the amount of gluten I use.
  • See my baking notes for plant-based college kids baking 101, it includes substitution, how to, and more.
    • oatmeal flour: make your own oatmeal flour by blending oatmeal in your blender at any speed. I prefer this method over buying oatmeal flour because of the texture and versatility. You can flour-ise your oatmeal but you can’t re-oat your oatmeal flour!
    • 1 Tbsp baking powder: 1 tsp baking soda + 2 tsp cream of tartar
  • Do not open your oven halfway– you’ll risk doming your baked goods if you do so. It’s only 15 minutes anyway, you got this.
  • Too watery batter will result in undercooked muffin center, you don’t want it– It’s not a lava cake.


IngredientsPrice (A$)UsedCost (A$)
Oatmeal (900 gr)1.6520 gr0.037
Wheat gluten (1000 gr)4.208 gr0.034
Sugar (1000 gr)1.004 gr0.004
Cinnamon powder (100 gr)2.45.25 tsp (.65 gr)0.016
Baking powder (100 gr)1.25.25 tsp (1.15 gr)0.014
Chia seeds (100 gr)1.90.25 tsp (.83 gr)0.016
Soy milk (1l or 4 cups)1.15.125 cup0.050
Vanilla imitation extract (200 ml)1.95.125 tsp (.625 ml)0.006
Random toppings2.42for 12 muffins (it can stretch to 16 muffins fyi)0.202

Below A$1.00 for a basic muffin, a fulfilling, healthy, and decadent muffin! Sell each muffin for A$1.60 and you’ll recoup your ingredients total price by selling a tray of a dozen muffin. BIG BRAIN THINKING!

Using all of the ingredients above, soy milk will limit the total amount of muffins you can make (32 muffins max), sell each of them for at least A$0.60 and you’ll recoup the total ingredient price. So 12 muffins for at least A$1.60 or 32 muffins for at least A$0.60. We are talking side hustle big bois, gals, and kids.

What’s the selling points you ask me? Well, this basic recipe is: low fat, high protein, cheap, fulfilling, vegan-friendly, and tasty. So what are you waiting for, bake one for yourself, and tell me how it goes.

(Nutrition Facts below does not include toppings, one lotus biscuit will add around 40kcal – mainly 8gr of carbs) Look at that, 19% of daily protein value! the magic of making your own flour mix 😉

Looking at this, what’s your topping of choice and how will you upgrade this muffin?

Mine would be infusing the muffin with lemon juice after it is baked then freeze for 30 mins. Refreshing, sour, sweet, and cold. Ah… excuse me while I go to my little kitchen and concoct one.

But for now, enjoy this oozy banoozy chocolate muffin :9

© Melinda S. and 01.46 AM, 2020. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Melinda S. and 01.46 AM with appropriate and specific direction to the original content.

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