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I’ve been experimenting with vegan baking lately. Light and delicate, these simple vegan muffins contain vinegar and baking soda instead of eggs. They are not as firm as muffins made with eggs, and their bottoms are a bit sticky, but they are delightful, and pretty enough to serve to guests, vegan or not.
Makes 12 muffins
New quantity:
Total time: 47 minutes
Prep: 10 minutes
Bake: 22 minutes
Cool: 15 minutes
Ingredients
1 cup all-purpose flour
1 cup whole-wheat pastry flour or whole-wheat flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
1 cup almond milk
1/3 cup canola oil
1 tablespoon vinegar
1 tablespoon pure vanilla extract
Topping:
1 tablespoon powdered sugar
Directions
1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners and lightly spray with nonstick spray.
2. In a large bowl, whisk together the flours, baking soda, salt and sugar.
3. In a medium bowl, whisk together the milk, oil, vinegar and vanilla.
4. Pour the liquid mixture over the flour mixture. Mix with a spatula, just until combined. Batter will be fairly thin. Transfer it to a measuring cup (for easier pouring) and pour into prepared cups, filling each 3/4 full.
5. Bake 22 minutes, or until a toothpick inserted in center comes out clean. Allow to cool 5 minutes in pan, on a wire rack, before transferring to wire rack to cool 10 more minutes. Dust with powdered sugar before serving.
Nutrition per muffin
Calories 201.3
Total Fat 6.5 g
Saturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 221.1 mg
Total Carbohydrate 33.3 g
Dietary Fiber 1.7 g
Sugars 17.5 g
Protein 2.2 g
Weight Watchers Points Plus: 5 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
