Simple Vanilla Muffins
These Simple Vanilla Muffins are soft and moist with the perfect vanilla flavor. Quick and easy to make, I know you will love these vanilla vegan and dairy free muffins.
Servings: 7
Calories: 228kcal
Ingredients
- ½ cup oat milk (Unsweetened - 120 ml)
- ½ teaspoon apple cider vinegar
- ¼ cup melted vegan butter (measure then melt - 57 grams)
- ⅓ cup unsweetened natural apple sauce (78 grams)
- ½ cup vegan cane sugar (100 grams - plus extra to sprinkle on top)
- 2 teaspoons vanilla extract (3-4 teaspoons for more vanilla flavor- see notes below)
- 1 ½ cups all purpose unbleached flour (188 grams)
- 2 teaspoons baking powder
- 1 pinch salt
Instructions
- Prep: Grease 7 muffins holes and pre heat the oven to 375° F. Add the oat milk and apple cider vinegar to a small bowl and set aside for for 5 minutes.
- In a large mixing bowl add all the wet ingredients, oat milk and ACV mixture, melted butter (be sure to melt in the microwave first), apple sauce, sugar and vanilla and whisk together.
- Next fold in the dry ingredients, flour, baking powder, salt and don't over mix just fold together until combined.
- Pour the muffin batter into 7 greased muffin holes (add a sprinkle of sugar on top each one if desired)and place on the middle rack in the oven for 22 minutes.
Video
Notes
- Measuring: Using a kitchen scale is the most accurate way to measure ingredients, if you don't have one be sure to be very precise and use dry measuring cups for dry ingredients and wet measuring cups for liquid.
- Vanilla: This recipe calls for 2-4 teaspoons of vanilla extract. Vanilla extract is what I use most often because it’s easily accessible and more affordable. You can use vanilla paste or vanilla powder as well, I would use half the amount because the flavor is stronger and it holds the flavors more once baked.
- Vegan Butter: I have used Miyokos (now rebranded to Melt), VioLife block butter and Earth Balance stick butter. They are all great just be sure all the ingredients are room temp to avoid mixing cold ingredients with the melted butter because it will harden when it comes in contact with cold ingredients.
- Storing: These muffins can be stored at room temperature for 2-3 days in a sealed container on the counter, refrigerator for 5-7 days or put them right into the freezer in an airtight container and they'll last for 2-3 months, than just let them thaw out in the fridge overnight.
- Avoid over mixing the batter: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
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Nutrition
Calories: 228kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 182mg | Potassium: 50mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 2mg
