The recipe is crazy simple. Definitely doing this soon!! I need it to be gluten free! Update..the muffins were a huge hit in this house and the kids have asked me to make more for the lunch kits! Glad you enjoyed them, heather! Using vegan buttermilk is another factor in this, as it’s very thick compared to regular non-dairy milk. Yum. They are so easy to make and came out perfect the first time. Cheers!! I highly recommend the non-stick silicone muffin pans. Thanks so much MB! Also, they were alsmot over cooked at 22 minutes, even though I checked the remperature of my oven with a thermometer. I’d love to see some simple vegan dinner recipes!!! To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. We find that different brands can vary greatly, which would impact the sweetness and overall flavor! I haven’t used buckwheat flour much, but would add it into a gluten free flour blend if I were you, as opposed to subbing it 100% for the all purpose..I’ve found it can make the final product a little too dense and nutty for my liking. My muffins fluff up more than the ones in your picture, and they take 18-20 mins max. Find out more about me here. 8. Test for doneness by pushing a toothpick into the center of one of the muffins. How long is the bake time if made in to a loaf–if it’s all right to turn into a loaf? Required fields are marked *, By using this form you agree with the storage and handling of your data by this website. Super moist, simple, and the perfect fall breakfast or snack. Really great flavour! Prepare flax egg by mixing flax meal and water in a large bowl - let rest for 5 minutes. Please rate the recipe too! But they’re also called muffins, not cupcakes, so you get to eat them for breakfast and it’s totally normal! I added 1/4 rolled oats and they still came out great. But it does look like the lemon juice is missing- we’ll fix that! I’m so sorry the recipe didn’t work for you, but it’s so popular on the blog and our readers love it. The muffins come out a bit lighter and higher. Jaye is not the biggest sweet tooth. Our favorite is Libby’s. These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try. Perfect fall breakfast – I need to grab a pumpkin asap! Ah, thanks for sharing! These look yummy…I am going to make them tomorrow. The manager of the bulk department at my local Whole Foods told me about your blog. You’re very welcome Jamie. They look amazing and I am looking forward to tasting them. I substituted soy milk for almond milk and since I didn’t have any lemon juice is used 1 Tsbp of cider vinegar instead. I just want to be sure I know what to look for once I start making all your beautiful recipes. :) Thanks again! I always come back to this recipe when I need something easy and unfailingly delicious. I just made these! If so what cooking time and temperature should I cook them at? It’s tough, when your whole house is smelling like muffins and you know they are pure melty chocolate muffin deliciousness straight out of the oven, you just want to get ’em out the tray and eat one right now, but you gotta wait. I love all your recipes. After the vegan waffles recipe, I tried two other vegan muffin recipes and both turned out great. do you think i could sub the all purpose flour with almond flour? I baked for about 30 minutes and they were still a little too moist (I did the toothpick test and it came out clean) so I might add some oats or more flour next time. More flour or baking powder? As usual, I doubled the batch because I plan to share them with a niece-in-law who has just had a baby and a nephew-in-law who just lost his father.
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