In preparation for the upcoming life overhaul, I've been scouring the internet's vastness for recipes and baking and things that I might like to still eat.
We eat a ton of muffins in our home. They're a great food! I was worried that I was going to have a difficult time finding a good substitute for muffins. Generally, most muffins I've made have been kind of gross. They are too dry and are sort of blah tasting. Before you call folly at my baking skills, I know how to add more wet, I know to never over-beat something with baking powder in it, and I get that I can add things to make muffins tastier, but I think you need to start with a good base.
Who knew that without eggs and milk I could have found that?!
I found the recipe on Pinterest, but the original is found here.
One tip I have for this particular recipe is that you will need to have your alt-milk slightly warmed before adding your melted coconut oil, otherwise it's going to cool down a lot and turn into a lumpy mess. It doesn't need to be hot, as coconut oil melts at a low heat, but enough to keep it from rehardening.
Basic Vegan Muffin Mix (from SheKnows)
This recipe makes 36 large muffins. The directions at the end will give you one dozen scrumptious vegan muffins.
- 6 cups white whole wheat flour
- 2 cups granulated sugar
- 3 tablespoons baking powder
- 3 teaspoons salt
- 1/3 cup ground flax
Basic Vegan Muffins
- In a large bowl, thoroughly whisk together ingredients. Transfer to an airtight container and keep in the pantry until ready to use.
Write down or print this recipe and keep it with your dry muffin mix.
- 1/2 cup vegetable oil or warm coconut oil
- 1-1/2 cups dairy-free milk, warmed slightly
- 1 teaspoon pure vanilla extract
- 2-3/4 cups muffin mix
- 1 cup add-ins of your choice (nuts, dried fruit, blueberries, mashed bananas or other fresh fruit, or chopped dark chocolate)
- Preheat oven to 350 degrees F. and generously spray a muffin pan with cooking spray. In a large bowl, whisk together oil, milk, and vanilla.
- Add muffin mix and stir just until combined.
- Stir in add-ins.
- Fill muffin cups with muffin batter.
- Bake for 20 to 23 minutes or until muffins spring back when lightly touched.
- Cool in the pan for 10 minutes then invert onto a wire rack to continue to cool or serve warm.