Vegan Muffins!
Simple, delicious vegan muffin recipe with a brown sugar streusel topping. The muffin is best with fruits or berries in it, and you can choose whatever you'd like to add. Perfect for picnics with a glass of lemonade!
Servings: 12 muffins
Ingredients
For the muffins
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1½ cup white flour
- ½ cup wheat flour
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup fresh or frozen blueberries, raspberries, plums, or any other fruits or berries that you like!
For the streusel topping
- 1 tbsp melted coconut oil
- 3 tbsp brown sugar
- a dash of salt
Instructions
- Preheat oven to 375°F and grease a muffin pan or line with cupcake liners.
- Whisk the non-dairy milk, apple cider vinegar, vegetable oil, and vanilla extract in a large bowl until well combined
- In a separate medium bowl mix together white flour, wheat flour, sugar, baking powder, and salt.
- Pour the dry ingredients into the wet and mix with a spatula until well combined, making sure that there isn't any large clumps of flour.
- Fold in your fruits or berries carefully, keeping in mind that if you use frozen blueberries or raspberries your batter might turn blue or pink, so stir them in slowly to prevent this.
- Pour the batter into your greased muffin tins, and let this sit while you make the streusel topping.
- Make the topping by melting your coconut oil, and adding it to a small bowl with your brown sugar and salt. Spoon about a ½ teaspoon of the streusel topping onto the center of each of your muffins.
- Bake the muffins for 22 minutes or until a toothpick comes out clean. Let cool, and enjoy!!