3 Vegan Muffin Recipes From 1 Adaptable Base
Go wild with making these muffin recipes your own — they’re a great vehicle for nuts, seeds, fruit, and chocolate
We are led to believe that the muffin is the pancake’s healthy cousin, but a muffin is really just a pancake in a suit: Ready for the weekday, buttoned-up, but on the inside, he’s just like the laid-out pancake, who’s dressed only in his butter underwear and syrup robe (just go with me here).
Muffins can be moist, tasty, and perfect for accompanying that afternoon cup of coffee or tea on a day spent working from home. They are also quite simple and forgiving: My recipe motto tends to be, “None of this particular egg replacement? No problem.” There’s always something else you can do. Without the flaxseed meal these call for, add 2 tablespoons of arrowroot or cornstarch to the dry batter and, after mixing, add up to ½ cup more non-dairy milk if the batter seems dry. Without coconut oil, try melted non-dairy butter or olive oil. If you’ve only got cane sugar, use that instead of dark brown (I just like its rich molasses flavor).
Muffins also accept whatever you want to mix into them: any nuts, seeds, or small fruit — even chocolate chunks. I’ve heard that many folks want to do more baking that doesn’t require a stand mixer or any…
