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Muffin

Muffin

  • Author: Christopher
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan, Plant-based

Description

Quick and delicious muffins perfect for busy mornings, made with wholesome, plant-based ingredients. These moist and flavorful muffins feature juicy blueberries and crunchy walnuts, offering a nutritious, energizing start to your day. Easy to adapt with favorite fruits or nuts, these muffins bake in under 30 minutes and are ideal for meal prep or a kid-friendly breakfast.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup brown sugar

Wet Ingredients

  • 1/3 cup vegetable oil
  • 1/2 cup unsweetened apple sauce (natural)
  • 1 cup plant-based (dairy/cheese) milk
  • 1 teaspoon pure vanilla extract (natural)

Add-ins

  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped walnuts

Instructions

  1. Prepare Your Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and brown sugar until well combined. This ensures even distribution of the leavening agents for the perfect rise.
  2. Mix the Wet Ingredients: In a separate bowl, combine the vegetable oil, unsweetened apple sauce (natural), plant-based (dairy/cheese) milk, and pure vanilla extract (natural). Whisk thoroughly to create a smooth mixture that will infuse the muffins with moisture and flavor.
  3. Combine Wet and Dry: Gently fold the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix in order to keep the muffins light and fluffy.
  4. Fold in the Blueberries and Walnuts: Carefully incorporate the fresh or frozen blueberries and chopped walnuts, distributing them evenly throughout the batter for bursts of fruity sweetness and crunchy texture.
  5. Bake to Perfection: Pour the batter into a greased or lined muffin tin, filling each cup about three-quarters full. Bake at 375°F (190°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool before serving.

Notes

  • Measure ingredients accurately using a kitchen scale for best results.
  • Do not overmix the batter to avoid tough muffins.
  • Use room temperature plant-based milk and apple sauce (natural) for a smooth batter.
  • If using frozen berries, add them directly without thawing to prevent color bleeding.
  • Optionally add a small amount of natural gelling agent for a slightly denser texture that holds together well.
  • Substitutions: whole wheat flour for nuttier taste and extra fiber; light olive oil or melted coconut oil can replace vegetable oil.
  • For gluten-free, use a gluten-free flour blend suitable for baking.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: quick muffins, blueberry muffins, vegan muffins, healthy breakfast, easy muffin recipe, plant-based muffins, nutritious muffins, morning muffins

Find it online: https://easyrecipeplanet.com/muffin/