SIMPLE EASY VEGAN MUFFINS
HEALTHY VEGAN BERRY MUFFINS
GLUTEN-FREE, DAIRY-FREE, OIL-FREE, EGG-FREE.
My #1 favorite baked muffin
Total Time: 33 minutes Yield: 8 Large If you’re short of ingredients this recipe is a big help.
Total Time: 33 minutes Yield: 8 Large If you’re short of ingredients this recipe is a big help.
These muffins are the simplest I’ve ever made!
I actually memorized the recipe, which I am seldom
able to do because there are so many. They are tender with Bananas or Applesauce for Oil,
(no oil).
They have a perfect crumb with no gluten. These
can be Jumbo, Large, or Mini. Simply adjust the
baking time until you notice cracks in the tops and a
toothpick inserted in center comes out clean.
The mini’s can be done baking in 8-10
minutes. I baked 12 medium in 20 minutes
at 350-F. 8 Large may take 25-30 minutes.
I actually memorized the recipe, which I am seldom
able to do because there are so many. They are tender with Bananas or Applesauce for Oil,
(no oil).
They have a perfect crumb with no gluten. These
can be Jumbo, Large, or Mini. Simply adjust the
baking time until you notice cracks in the tops and a
toothpick inserted in center comes out clean.
The mini’s can be done baking in 8-10
minutes. I baked 12 medium in 20 minutes
at 350-F. 8 Large may take 25-30 minutes.
WET INGREDIENTS
1/2 cup coconut sugar
1 over-ripe banana
3/4 cup non-dairy milk
1 tbs. vinegar
1 tsp vanilla
DRY INGREDIENTS
*1 cup oat flour
1/2 cup Tapioca starch
1 tbs. baking powder
Optional: 1 cup dried or frozen berries
or chocolate chips.
Additional coconut sugar
for sprinkling on top.
OR Cinnamon-sugar topping:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tbs. coconut oil, melted
Add coconut oil or vegan butter or avocado
oil to a shallow bowl. In another shallow bowl,
combine sugar and cinnamon. Dip muffin tops
in oil or vegan butter, then in cinnamon-sugar.
Serve warm.
*If you can’t find Oat Flour, simply grind regular or instant
oats into powder in a food processor or coffee grinder.
INSTRUCTIONS
Preheat the oven to 350F. Grease muffin wells or line with muffin
papers. Blend the non-dairy milk and vinegar and let it sit (about
5 minutes). Thoroughly blend the milk mixture, banana, vanilla, and
coconut sugar in a processor or blender on high until well-blended.
papers. Blend the non-dairy milk and vinegar and let it sit (about
5 minutes). Thoroughly blend the milk mixture, banana, vanilla, and
coconut sugar in a processor or blender on high until well-blended.
In a large mixing bowl, stir together the flour and baking powder.
Add the wet mixture to the dry and stir to combine. Gently fold in
the berries or chocolate chips. I divide the batter in half and add
chips to half and blueberries to the other half.
Spoon into a muffin pan lined with paper liners or lightly oiled.
Sprinkle the tops with coconut sugar. Bake for 24-34 minutes
(depending on size) at 350F.
(depending on size) at 350F.
Let them cool for at least 10 minutes before removing from the
pan. They are delicious warm, but store the extras in the fridge.
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