Doughnut Muffins

Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack, Sweets
Cuisine American
Servings 12


Vegan egg

  • 1 Tablespoon chia seeds ground
  • 60 ml water


  • 220 g self raising flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 80 ml vegetable oil
  • 150 g white sugar
  • 180 ml almond milk


  • 60 ml vegetable oil
  • 80 ml white sugar
  • 1 teaspoon cinnamon
  • 60 ml strawberry jam optional


  • Make the vegan egg by combining ground chia seeds and water. Set aside.
  • Combine flour, salt, nutmeg and cinnamon in a large bowl.
  • Add oil, sugar, chia mix and milk to a separate bowl and mix thoroughly.
  • Add liquid ingredients to the dry ingredients and stir just enough to combine.
  • Spoon mixture into 12 large muffin papers.
  • Bake at 180 C fan forced for approx 20 minutes.
  • In the meantime, to make the topping, combine sugar cinnamon in a small bowl and set aside.
  • Shake muffins out immediately and while hot and brush the muffin tops with the 2nd amount of vegetable oil using a pastry brush and roll in the sugar and cinnamon mixture.
  • Optional: Inject strawberry jam before brushing with oil and rolling in sugar & cinnamon.
  • Serve warm.


Storage: store in the cupboard in an air tight container.