Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Muffin

Muffin

  • Author: Jonathan
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Plant-Based

Description

Enjoy a quick, tasty, and wholesome plant-based muffin recipe perfect for busy mornings. These muffins combine simple, fresh ingredients with natural gelling agents and plant-based milk for moist, flavorful bites. Customize with your favorite fruits, nuts, or spices to suit your taste, making each muffin a delightful start to your day.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder (natural gelling agent)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or other warm spices (natural)

Wet Ingredients

  • 1 cup plant-based milk
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar (natural)
  • 1 teaspoon vanilla extract (natural)

Add-Ins (Optional)

  • 1 cup fresh or frozen fruit (e.g., blueberries, raspberries, chopped strawberries)
  • 1/2 cup chopped walnuts or almonds
  • 1/2 cup plant-based chocolate chips
  • 1/2 cup pumpkin puree (for spiced pumpkin variation)
  • 1/4 cup shredded coconut and 1/2 cup diced mango (for tropical twist)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease to prevent sticking, ensuring a smooth baking process.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder (natural gelling agent), salt, and any chosen spices to distribute them evenly for consistent texture and rise.
  3. Combine Wet Ingredients: In a separate bowl, whisk plant-based milk, vegetable oil, natural brown sugar, and natural vanilla extract until smoothly blended, which will keep the muffins moist and tender.
  4. Bring It All Together: Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to prevent dense muffins. Carefully fold in any add-ins like fruit, nuts, or chips evenly.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to leave room for rising without overflow.
  6. Bake and Cool: Bake the muffins for 18 to 22 minutes, or until golden on top and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • If using frozen fruit, do not thaw completely to avoid watery batter.
  • Stir batter just enough to combine ingredients for a fluffy texture.
  • Use room temperature plant-based milk and oil for better blending.
  • Start checking muffins at 18 minutes to ensure perfect doneness.
  • Natural gelling agent helps achieve ideal crumb texture without density.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190 kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: muffins, plant-based muffins, quick breakfast, easy muffin recipe, healthy muffins, fruit muffins, dairy-free, plant-based baking

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