Breakfast

Vegan Muffins: Quick, Easy, and Delicious

Vegan Muffins Recipe

Ingredients:

  • 1 1/2 cups all-purpose flour (or whole wheat flour)
  • 1/2 cup sugar (or coconut sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup almond milk (or any plant-based milk)
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup fruit add-ins (e.g., blueberries, chopped bananas, or chocolate chips)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Combine Wet Ingredients:
    • In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
  4. Combine Mixtures:
    • Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
  5. Add Fruit:
    • Gently fold in your choice of fruit add-ins.
  6. Fill Muffin Tins:
    • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake:
    • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve:
    • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips:

  • Feel free to customize your muffins with spices (like cinnamon or nutmeg) or other mix-ins (like nuts or dried fruit).
  • Store muffins in an airtight container for up to 3 days or freeze for longer storage.

Enjoy your delicious vegan muffins!

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