Best Vegan Muffin Recipes Video

1 Bowl Vegan Blueberry Muffins Nora Cooks

WEBJul 17, 2020 · In a large bowl, whisk together the dry ingredients. Add the soy milk/vinegar mixture, oil and vanilla and stir until just combined. Do …

1. Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.
2. Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your "buttermilk".
3. In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch.
4. Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.

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Vegan Banana Oatmeal Muffins Ambitious Kitchen

WEBJan 22, 2024 · Easy vegan banana muffins in 4 steps. Prep your pan. Line a muffin tray with only 10 muffin liners and spray the insides with …

1. Preheat your oven to 375 degrees F. Line a muffin tin with 10 muffin liners (we’re only making 10 muffins!) and grease the inside of the liners with nonstick cooking spray to prevent sticking.
2. In a large bowl mix together the mashed banana, coconut sugar, flaxseed meal, dairy free milk, coconut oil and vanilla extract until well combined.
3. In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
4. Evenly divide batter between 10 muffin liners. Sprinkle tops with a few extra oats to make them pretty. Bake for 18-25 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling. Enjoy!

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The Best Vegan Blueberry Muffins My Darling Vegan

WEBAug 21, 2020 · Fill muffin tins about ¾″ of the way full. Any fuller than that and they will overflow. Bake the muffins until a toothpick …

1. Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
3. In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
4. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

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