The ultimate vegan muffin
Don’t think you can make golden, glorious muffins without eggs, milk or butter? Well hold onto your hats! These berry muffins might be the best we’ve ever tasted – and they’re completely vegan.
The ultimate vegan berry muffins:
1. To make a dairy replacement: Combine 1 cup almond milk with 2 tablespoons apple cider vinegar and set aside for 10 minutes.
2. To make an egg replacement, try this flax ‘egg’: Combine 1 tablespoon ground flax (also known as linseed) with 3 tablespoons water and set aside for 10 minutes.
3. The dry ingredients: Combine 150 g sugar with 280 g flour, 2 ½ teaspoons baking powder, ¼ teaspoon bicarb and ¼ teaspoon salt.
4. Combine the almond mix and flax egg and add to the dry ingredients, along with 1/3 cup canola oil and the zest of 2 lemons. Fold it all together gently – don’t over mix – a few lumps don’t matter.
5. Grease a 12-hole muffin pan and fill with batter ¾ of the way.
6. Top with fresh or frozen berries (if using frozen, don’t thaw them.)
7. Bake for 25–30 minutes at 170°C until golden.
8. Drizzle with maple syrup, dust with icing sugar and DEVOUR.
No time to bake?
Not vegan?