Express Recipe: Vegan Morning Muffins (V)

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There aren’t many things quite as good as a warm muffin and a steamy, hot mug of coffee or tea to start your day.

I’ve got a quick, throw-together kind of recipe for you that comes together in under an hour, which makes it ideal for both weekends and weekdays! And it’s vegan, to boot, so you won’t be needing and butter, eggs or dairy.

These muffins are fluffy and full of moisture. You may need to double your batch, because if your family is anything like mine, they’ll be gone in a heartbeat!

I’ve used almond milk, here, but feel free to use any plant based milk of your choosing. If you don’t mind these muffins not being vegan, regular cow’s milk works as well.

I had a beautiful bunch of blueberries, which I used in this recipe. But, if blueberries aren’t your thing, this is fantastic with other fruit as well as chocolate chips or nuts..! 

Start your morning off right with these delicious studded beauties.😊


Vegan Morning Muffins

2 cups AP flour

2 t baking powder

1/4 t baking soda

1/2 t salt

1 c plant-based milk (or nut milk or cow’s milk. I used almond milk, here)

1 t vinegar (I used apple cider vinegar)

1/2 c + 2 T granulated sugar

6 T canola oil

1 1/2 t vanilla extract

Add-Ins:

Zest of 1/2 lemon & 1 1/2 c blueberries, rinsed and picked through

OR

1 c chocolate chips

Preheat your oven to 375°F.

Insert muffin liners into a 12-muffin tin. 

Mix milk and vinegar in a bowl and let sit, to create homemade buttermilk.

In another bowl, whisk the flour, baking powder and baking soda together.

In a separate bowl, combine the sugar, oil, salt and vanilla until well incorporated. Pour in the milk mixture and whisk together.

Add the wet ingredients to the dry ones and combine with a wooden spoon until just incorporated, without overmixing.

Fold in your add-ins. Scoop into muffin tin and bake for 18-20 minutes. Muffins will be done when a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool slightly on your counter and enjoy!

Sweetly ❤ Yours,

Leelabean

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