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