Yield: Yields 12 muffins
We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.
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Vegan Apple-Cinnamon Muffins: Omit the vanilla extract, raspberries, and blueberries. Mix 1/2 tsp. ground cinnamon with the flour, baking soda, salt, and sugar. Peel, core, and chop 2 Granny Smith apples and fold them into the finished muffin batter. Proceed as directed.
I don't know how my experience is so different but these were an absolute fail for me. The bottoms were fine but the tops tasted like straight baking soda! And I know I mixed everything super evenly, yet every muffin too like terrible soda bread. Yuck.
This is now my go-to recipe for berry muffins. My kids love them and they've come out perfectly every single time I've made them.Five stars!
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