Very Berry Vegan Muffins
This recipe is my own combination and tweak of the best elements of several vegan muffin recipes. Applesauce and mashed banana are good replacements for eggs and butter, and the white wheat flour is denser than white but lighter than whole wheat. These are moister than most nonvegan muffins, and I love the natural fruity sweetness.
This recipe is my own combination and tweak of the best elements of several vegan muffin recipes. Applesauce and mashed banana are good replacements for eggs and butter, and the white wheat flour is denser than white but lighter than whole wheat. These are moister than most nonvegan muffins, and I love the natural fruity sweetness.
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 teaspoon baking soda
- 3/4 cup light brown sugar
- 1/4 cup applesauce
- 2 cups white wheat flour plus extra for dusting berries
- 1 very ripe banana
- 1 & 1/4 cups almond milk
- 1 teaspoon natural flavoring (vanilla, mint, or other)
- 1 cup strawberries, blueberries, raspberries, or other
- Carbohydrate 18.8799088035946 g
- Cholesterol 13.7384259255577 mg
- Fat 5.27635259251159 g
- Fiber 0.336000005933974 g
- Protein 1.50051925896404 g
- Saturated Fat 3.28319546291252 g
- Serving Size 1 1 Serving (33g)
- Sodium 43.9513611036551 mg
- Sugar 18.5439087976607 g
- Trans Fat 0.400536555551414 g
- Calories 128 calories
Step-by-step
- Preheat oven to 350 F.
- Stir together baking powder, baking soda, and salt.
- Stir in flour.
- In a separate bowl, mix sugar, banana, applesauce, milk, and flavoring.
- Add wet into dry ingredients, and mix just until combined.
- In a bowl or plastic bag, dust berries with extra flour and toss gently to coat.
- Fold berries very gently into batter.
- Line 18 cups in muffin tins with paper liners and scoop batter into cups (1/4 to 1/3 cup per muffin), using all the batter.
- Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean.
- Cool in tins five minutes, then remove to rack.
- Serve warm, or let cool completely and store in airtight container in refrigerator.
Tossing delicate fruit in dry flour before folding prevents heavy berries from immediately sinking to the bottom of the batter during the twenty-five to thirty minute bake time at 350 degrees F. Moisture management defines this method, relying on mashed banana and applesauce to replace standard dairy fats without sacrificing tenderness. Overworking the batter develops excess gluten in the white wheat flour, yielding tough results rather than the desired soft crumb. Mixing wet and dry components just until hydrated stops gluten formation before it starts. Rest the baked muffins inside their tins for precisely five minutes before transferring them directly to a wire cooling rack to halt residual bottom-crusting. Storing these baked goods in an airtight container inside the refrigerator extends their quality window significantly compared to room temperature storage. Swapping out the fruit selection allows for seasonal adjustments, though frozen berries require thorough thawing and draining to prevent excess liquid from altering the structural integrity of the final batter.
