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vegan-muffins

Easy Vegan Muffins For Exploring Your Baking Superpower

One thing I love about cooking and baking is the ability to make recipes your own. Having the ability to mix textures and try out different flavor combinations is such a rewarding (and delicious) creative outlet. This plain muffin recipe is perfect for letting your creativity flow, or you could enjoy them as is!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Calories: 166
Ingredients Equipment Method

Ingredients
  

  • 1 cup Plant-based milk
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Vanilla
  • 2 cups Unbleached all purpose flour
  • 1 tbsp Baking powder
  • 1/2 cup Organic cane sugar
  • 1/2 cup Neutral oil like canola
  • 1 pinch Salt
  • 1/2 cup Mix-ins of choice (choc. chips, strawberries, etc.) optional

Equipment

  • 1 Mixing bowl
  • 1 Spoon for mixing
  • 1 Measuring cup
  • 1 Muffin or cupcake tray
  • 12 Tray liners
  • 1 Ice cream scoop optional

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine plant-based milk, apple cider vinegar, and vanilla to make vanilla buttermilk. Let sit for at least 10 mins.
  3. Combine flour, sugar, baking powder, and salt in a bowl.
  4. Mix in buttermilk and oil until well combined. The batter will be thick.
  5. Add mix-ins of choice or keep the batter plain.
  6. Divide the batter evenly into a lined cupcake or muffin pan.
  7. Bake in oven for 15-20 mins, or until inserted toothpick comes out clean.
  8. Enjoy warm.