Easiest + Fluffiest VEGAN Muffins
These simple & versatile muffins are dairy-free, egg-free, kid-friendly & freezer-friendly!
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Servings: 12 muffins
Ingredients
- 1/2 cup cane sugar
- 3/4 cup coconut sugar
- 2 cup all purpose flour
- 1 Tbsp. baking powder
- 1 flax egg combine 1 Tbsp. flaxmeal with 2.5T of water
- 1/2 tsp. Himalayan pink salt
- 1 1/2 cups non-dairy milk we love the brand Ripple
- 1/3 cup avocado or coconut oil
- 2 tsp. vanilla extract or paste I use vanilla paste
- 1 cup toppings of choice chocolate chips, fruit, nuts, sprinkles, etc.
- optional coarse sugar for sprinkling
Instructions
- Preheat oven to 350F.
- In a mixing bowl, whisk together your dry ingredients (flour, baking powder and salt).
- Add in your wet ingredients (both sugars, flax egg, non-dairy milk, oil and vanilla). Mix until just combined.
- Gently fold in your toppings of choice, if any. Be careful not to overmix here.
- Grease your muffin tins with baking spray, non-dairy butter or just use muffin liners!
- Fill your muffin tins about 3/4 full. An ice cream or cookie scoop will help make them all even.
- Bake for 10 minutes, rotating your pan halfway through baking.
- Allow to cool for a few minutes in the pan. Then, carefully remove onto a cooling rack and enjoy!
Notes
This recipe doubles well AND freezes well so you can make a big batch and freeze leftovers. They are so easy to pull out and thaw or pop in the microwave for a quick breakfast or snack!