I truly believe that these are the best vanilla muffins out there, because the ingredients are so wholesome and healthy, yet the muffins are incredibly moist and flavorful with the perfect fluffy texture. This recipe is very easy to make, do not be intimidated by the ingredient list!
- ¼ cup vegan yogurt
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- ½ cup unsweetened applesauce
- 6 tablespoon water
- SPiN Macadamia Nut Milk Concetrate
- Gluten-Free Flour - Any gluten-free flour blend should work. I've linked my go-to gluten-free flour blend. In my opinion, this one works the most like all-purpose flour, and it has more wholesome ingredients than other gluten-free flour.
- Oat Flour - I love using oat flour as a gluten-free flour, because it creates the perfect bouncy fluffy texture, and it's full of fiber and protein. You can easily make your own oat flour by blending rolled or quick oats in the blender on high for 30 seconds.
- Maple Crystals - Are one of my all-time favorite natural sweeteners. They work very similarly to brown sugar or pure cane sugar. However, unlike brown sugar, they are not a refined sugar. Maple Crystals are full of antioxidants, have a lower glycemic score, and are rich in Zinc, Manganese, Potassium, and Calcium. If you're feeling stuck with natural sweeteners and struggling to find something healthy that works as a 1:1 substitute for white sugar, then you have to try maple crystals! If you're interested in trying Maple Crystals.
- Vanilla Bean Powder - Another product I love to order from Wilderness Poets is vanilla bean powder. This is my not-so-secret secret ingredient. If you're looking to make the best vanilla muffin recipe with the richest vanilla flavor, vanilla powder is essential. The flavor is much stronger and richer than vanilla extract, and it's a whole food since it comes directly from real vanilla beans. Vanilla bean powder is more expensive than vanilla extract, however, a little goes a very long way so it's an investment item.
- Baking Soda - Works with apple cider vinegar to make delicious fluffy muffins.
- Baking Powder - The best way to make gluten-free and vegan muffins like these is to use baking soda. It's a simple leavening agent that works wonders.
- Sea Salt - A pinch of salt helps to enhance the vanilla flavor in these vanilla muffins.
- Ground Flax Seed - This will be mixed with water to create the perfect vegan egg substitute.
- Unsweetened Soy Milk - Any plant-based milk will work for this vanilla muffins recipe. However, I like to use unsweetened soy because it has a slightly higher fat content than other plant-based milks so it's great for oil-free baking because it adds moisture.
- Apple Cider Vinegar - I like to add apple cider vinegar directly into the milk because it creates a vegan buttermilk that gives these vanilla muffins the perfect flavor.
- Vegan Yogurt - I love adding vegan yogurt to my base recipe for muffins because it works a lot like sour cream in baking. It moistens up the muffins and gives them a rich flavor.
- Unsweetened Apple Sauce - This is my go-to replacement for vegetable oil. It works very similarly to vegetable oil, it is low-calorie, and it adds a little extra sweetness.
- Macadamia Nut SpiN Nut Milk Concentrate - I love adding some Wilderness Poets SPiN on top of each muffin for some added sweetness and flavor.
- Water - Will be mixed with the flaxseed to create a vegan egg.
HOW TO MAKE FLUFFY VANILLA MUFFINS:
These Bakery-Style Gluten-Free Vanilla Muffins are perfect vanilla muffins for bakers of all levels, because they don't require any advanced baking skills or weird equipment, nor do they take a long time to make.
1. Begin by combining the maple crystals and vanilla bean together in a large bowl and set aside for 10 minutes to create vanilla sugar. Mix them together either with an electric mixer or by hand.
2. In a small bowl mix together the ground flax seed and the water and set aside for 10 minutes.
3. Combine the soy milk and apple cider vinegar together and mix until the milk begins to curdle.
4. In a separate medium bowl sift together the gluten-free flour oat flour, baking soda, baking powder, and salt. Mix and add the flour mixture to the large bowl.
5. Add the wet ingredients to the dry ingredients and mix until smooth.
6. Line a muffin tin with muffin liners and preheat the oven to 350.
7. Use an ice cream scoop to scoop the muffin batter into the lined muffin tin. This is the easiest way to fill the muffin cup.
8. Once the oven temperature has reached 350, place the muffin tin into the oven and bake for 25 minutes, or until the muffin tops are golden brown you can stick a toothpick in the center of a muffin and it will come out clean.
9. Remove from heat and place the vanilla muffins on a wire rack to cool. Once cooled, drizzle the SPiN on top and serve immediately. Enjoy!
Hint: gluten-free baked goods bake a little differently than traditional baked goods. Therefore some of the muffin may stick to the toothpick. This is okay as long as it is not raw dough.
HOW TO STORE THESE VEGAN VANILLA MUFFINS:
These vanilla muffins are the perfect muffin to make for the week ahead. When stored properly in an airtight container, they will retain their fluffy texture and stay moist for an entire week. You can also store these overnight with plastic wrap if needed.
I recommended chilling the SPiN ahead of time for best results. This will keep it the perfect thickness. I also recommend kneading the bag before using it to mix together any natural oil separation.
FREQUENTLY ASKED QUESTIONS:
If you added too much leavening your muffins will rise and then fall. Do not adjust the amounts of baking soda or baking powder added to this recipe.
Although both ingredients have similar flavors, vanilla extract is an alcohol-infused ingredient whereas vanilla powder is vanilla in its purest form. This is why I typically opt for vanilla bean powder.