These vegan muffins are not only healthy and delicious, but they're super easy to make, too, and incredibly versatile. Serve them for a simple breakfast or tea-time treat, or make a batch for a friend. They're that good--you'll want to share 'em!
Feel free to make a crumble topping like the oatmeal crumble topping in these Vegan Zucchini Muffins instead of using icing if you're watching your sugar intake. If dried cherries and ginger aren't your thing, feel free to use dried cranberries, dates, and even chopped nuts or dairy-free chocolate instead. If you want more fiber-full muffins, feel free to substitute up to half of the flour with whole wheat pastry flour. (If you do this, you may need to add 1/4-1/3 cup of water or soy milk to the batter to keep it from being too dry.)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: About 16-18 muffins
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 1/2 cup quick-cooking oats
- 1 T. baking powder
- 1 1/2 t. baking soda
- 1 t. sea salt
- 1 cup applesauce
- 1 1/3 cup dairy-free soy milk or other dairy-free milk alternative
- 1/3 cup dairy-free sour cream, such as Tofutti's Sour Supreme
- 1/3 cup canola oil (or you can use melted dairy-free soy margarine if you prefer!)
- 1/2 cup crystallized ginger
- 1 cup dried cherries
- For Topping:
- Simple Icing (recipe below), optional
1. Preheat the oven to 375 F. Lightly grease a standard 12-cup muffin pan with dairy-free soy margarine or canola oil and then do the same with 6 cups in a second standard 12-cup muffin pan. Set aside.
2. In a large mixing bowl, combine the all-purpose flour, sugar, quick-cooking oats, baking powder, baking soda, and salt until well mixed. Make a well in the center of the dry ingredients. Add the applesauce, dairy-free soy milk, dairy-free sour cream and canola oil to the well, then mix until just combined. Fold in the crystallized ginger and dried cherries until they are evenly distributed throughout the batter.
3. Portion the batter into the prepared muffin tins, filling each cup 3/4 of the way full with batter. Bake for 18-22 minutes, or until golden brown. Place the pan on a wire cooling rack and allow muffins to cool in the pan for about 20 minutes before dislodging. If you decide to ice your muffins with Simple Icing (recipe below), wait until the muffins are completely cool or just slightly warm to ice your muffins. Serve muffins warm or at room temperature.
- 1. Place the confectioners' sugar in a small-medium mixing bowl. Gradually whisk in the vanilla soy milk and lemon or vanilla extract until the mixture is smooth. (Icing should be runny enough to run down the muffins but not so runny that it doesn't dry white.) If mixture is too thick, add a tablespoon more of soy milk, and if it's too runny, add a tablespoon more of confectioners' sugar, etc. Once the muffins have cooled completely, drizzle icing over top. Allow icing to set completely before serving.