Easy Vanilla Muffins

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www.theconsciousplantkitchen.com

These Easy Vanilla Muffins are a sweet 4-ingredient dessert ready in just 30 minutes, with a classic soft and airy crumb and completely egg-free and dairy-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-vanilla-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Calories: 185.9kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
½ cup Light Olive Oil (note 2)
1 cup Unsweetened Vanilla Almond Milk (note 3)
1 cup Sugar (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
In a mixing bowl, add self-rising flour and sugar and whisk to combine.
Whisk in the oil and almond milk. If your milk is unflavored, add 2 teaspoons of vanilla extract.
Whisk to form a smooth muffin batter with no lumps. At this stage, feel free to stir in 1/2 cup of fruits like blueberries, or raspberries, frozen or fresh, if you want a fruity muffin.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
Let the muffins cool down completely on a cooling rack.

Notes

Note 1: To make your self-rising flour, whisk 3 teaspoons of baking powder in 2 cup of all-purpose flour. Gluten-free: To make gluten-free self-rising flour, combine 1 1/2 cups of all-purpose gluten-free flour (Bob's Red Mill's work best), with in 1/2 cup of almond flour, and whisk in 3 teaspoons of gluten-free baking powder.

Note 2: You can use any oil with a light flavor. Avoid melted coconut oil, as it forms lumps when it comes into contact with cold almond milk.

Note 3: I am using unsweetened vanilla almond milk, which adds a vanilla flavor to the batter. If your almond milk is unflavored, add 2 teaspoons of vanilla extract to flavor the cupcakes. You can also use oat milk, soy milk, or other plant-based milk.

Note 4: Any granulated sweetener, including unrefined cane sugar, works for this recipe. Darker sugar options, like coconut sugar, make the cupcakes darker in color.

Storage: Store the muffin in an airtight container, in the fridge, for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month and thaw at room temperature the day before.

Nutrition