Versitile Muffins Batter Dairy Free
If you're looking for a healthy, customizable treat, this Dairy-Free Versatile Muffin Batter recipe is your new best friend! Crafted with pantry-staple ingredients and free from dairy, this master recipe is perfect for creating fluffy, tender muffins that can be tailored to suit any craving. Whether you’re in the mood for sweet bursts of blueberries, the indulgence of chocolate chips, or the wholesome crunch of nuts and grated carrots, the options are endless. With a quick 10-minute prep time and just 20 minutes of baking, these muffins are a breeze to whip up for breakfast, snacking, or meal prep. Featuring a clever combination of non-dairy milk, apple cider vinegar, and a touch of vanilla, this recipe ensures moistness and flavor while staying vegan-friendly. Bake them once, and you'll keep coming back for more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon (optional)
- 0.75 cups Sugar (granulated or brown)
- 1 cups Non-dairy milk (e.g., almond, soy, oat)
- 0.25 cups Neutral oil (e.g., vegetable, sunflower, or coconut oil)
- 1 teaspoons Vanilla extract
- 1 teaspoons Apple cider vinegar
- 1 cup Mix-ins (e.g., blueberries, chocolate chips, nuts, grated carrots) - Optional
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with oil.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon (if using), and sugar. Whisk together to evenly distribute all dry ingredients.
In a separate bowl or measuring cup, mix the non-dairy milk, oil, vanilla extract, and apple cider vinegar. Stir well to combine.
Slowly pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
If adding mix-ins, fold them in now using a spatula. Distribute them evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for the muffins to rise.
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 muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 434.5 g | 158% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 220.6 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 939 mg | 20% | |
*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.
