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.
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..!
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
Zest of 1/2 lemon & 1 1/2 c blueberries, rinsed and picked through
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.
Sweetly ❤ Yours,