You can make any dessert vegan by substituting eggs for applesauce, flaxseed meal, aquafaba, banana, chia seeds, baking powder, and oil, arrowroot powder or potato flour with water, or tofu, and swapping milk for any alternative milk from oat, rice, and soy, to almond, cashew, coconut, and hemp.
Everything else is pretty much the same. With this information, you can now take any non vegan baking recipe and make it vegan! Check out my blueberry muffin recipe using the only egg replacement that I had at the time, olive oil.
Ingredients
4 cups flour (all-purpose, spelt, white whole wheat or combo)
5 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup sugar
2 cup unsweetened alternative milk
2/3 cup olive oil
2 teaspoon vanilla extract
3 – 4 cups blueberries
Directions
Preheat oven to 350 degrees F.
Mix wet ingredients: In a 2 cup measuring cup, add the milk, sugar, oil, and vanilla, stir to combine a few times to help soften the large grains of sugar.
Mix dry ingredients: In a large mixing bowl, mix together the flour, baking powder and salt.
Combine wet & dry: Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix, overmixing the batter tends to make the muffins less tender.
Add blueberries: Toss in the fresh or frozen blueberries and gently fold them into the batter.
Scoop: Fill each muffin-lined hole with batter. For uniformity, fill muffin tin using a 1/4 measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.
Bake: Place in the oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.