Lychee Muffins Vegan
Delight your taste buds with these irresistible vegan lychee muffins, where tropical sweetness meets soft, fluffy perfection. Made with fresh or canned lychee and infused with hints of vanilla, these plant-based treats are a unique spin on classic muffins, offering an exotic twist that's sure to impress. The recipe is quick and simple, requiring just 15 minutes of prep time, and utilizes pantry staples like almond milk and vegetable oil for a dairy-free, egg-free batter. For an extra burst of flavor, add a drizzle of lychee syrup for natural sweetness that pairs beautifully with the tender fruit pieces. Perfect for breakfast, brunch, or an afternoon snack, these vegan lychee muffins are a tropical escape in every bite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.75 cups Unsweetened almond milk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 cup Lychee, canned or fresh, chopped
- 2 tablespoons Lychee syrup (optional, if using canned lychee)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the granulated sugar.
In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, and lychee syrup (if using).
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir just until combined; do not overmix.
Fold in the chopped lychee gently to evenly distribute throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 141.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 355 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
