Vegan Cherry Muffins Recipes

VEGAN CHERRY MUFFINS

Steps:

• Preheat oven to 425°F and prepare a muffin tin. Either grease it or line with liners.
• Add the flour, almond flour, sugar, baking soda, baking powder and salt to a bowl. Mix together well.
• Add the almond extract, vinegar, apple sauce and milk (use milk ONLY if using all purpose flour and not oat flour), to another small bowl or jug and mix thoroughly.
• Pour the wet ingredients into the dry ingredients and stir gently until it is just combined. Do not overmix.
• Add the cherries and stir them gently through, then spoon the batter evenly into the prepared muffin tins so they are about ¾ full. Sprinkle the tops with the flaked/slivered almonds and get into the oven as quickly as you can.
• After 5 minutes in the oven turn the temperature down to 375°F (don't open the door) and cook for another 12 - 15 minutes. A tooth pick inserted into one of them should come out clean after that time. If it doesn't give them a minute or two more.
• Once cooked leave for 5 minutes in the pan, then remove and transfer to a cooling rack.

VEGAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

CHERRY-ALMOND-POPPYSEED MUFFINS (VEGAN)

Steps:

• Preheat oven to 350°F Line a 12-cup muffin tray with paper liners or grease well with vegetable shortening or nonstick cooking spray.
• In a medium bowl, whisk the flour, poppy seeds, flax meal, baking powder, and salt, mixing well.
• In a large bowl, whisk together 3/4 cup sugar, half of the soymilk, canola oil, applesauce, and almond extract, whisking until smooth. Add the flour mixture a little at a time, alternating with the remaining soymilk, whisking until just combined. Stir in the dried cherries.
• Scoop the batter evenly amongst the 12 cups of the prepared muffin pan and sprinkle remaining tablespoon over sugar over the tops of the muffins.
• Bake for 20-25 minutes, or until muffins are just barely golden around the edges and a tester inserted into the center comes out clean.
• Let muffins cool in the pan for about 5 minutes, and remove to a rack to cool completely.