Jumbo Vegan Bakery Muffins

$- 2 cups all-purpose flour - 1 cup almond flour - 1 cup coconut sugar - 1 cup almond milk (or any non-dairy milk) These main ingredients form the base of your muffins. All-purpose flour gives structure. Almond flour adds moisture and flavor. Coconut sugar brings a rich sweetness without refined sugars. For the liquid, almond milk or any non-dairy milk works perfectly. - 1 cup mixed berries (blueberries, raspberries, strawberries) - 1/2 cup chopped walnuts or pecans Adding mixed berries gives your muffins a fruity burst. You can choose any berries you love. Walnuts or pecans add a nice crunch and extra nutrients. Feel free to mix and match based on what you have. - Gluten-free flour options, such as almond or oat flour - Sugar alternatives like maple syrup or agave nectar If you're gluten-sensitive, you can use gluten-free flour blends. They work just as well. For a healthier version, try maple syrup instead of coconut sugar. Adjust the liquid amount when using syrup to keep the right batter consistency. 1. First, preheat your oven to 350°F (175°C). Prepare a jumbo muffin tin by lining it with paper liners or greasing it with coconut oil. This step ensures easy muffin removal later. 2. In a large bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of almond flour, 1 cup of coconut sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir until everything is mixed well. 3. In another bowl, blend the wet ingredients. Combine 1 cup of almond milk, 1/2 cup of unsweetened applesauce, 1/3 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. 4. Pour the wet mixture into the dry ingredients. Mix gently until just combined. It's okay to have a few lumps. Overmixing can make the muffins tough, so be careful. 5. Now, fold in 1 cup of mixed berries and 1/2 cup of chopped walnuts or pecans if you want. Make sure they are evenly spread throughout the batter without overmixing. 6. Divide the batter into the prepared muffin cups, filling each about 3/4 full. This allows the muffins to rise without spilling over. 7. Bake in your preheated oven for 25 to 30 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready! 8. Once baked, let the muffins cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature! To make great muffins, focus on batter consistency. Your batter should be thick but pourable. If it feels too runny, add a bit more flour. If it’s too thick, splash in a little almond milk. This balance is key. Every oven is a bit different. Check your muffins a few minutes early. They usually bake for 25-30 minutes. Use a toothpick to test if they’re done. If it comes out clean, they are ready. Serve your muffins warm for the best taste. A bit of vegan yogurt on top adds creaminess. You can also drizzle some maple syrup for extra sweetness. For a fun touch, sprinkle extra berries or nuts on top. It makes your muffins look nice and inviting. One big mistake is overmixing the batter. This can make your muffins tough. Mix just until combined. A few lumps are okay! Another mistake is not preparing the muffin tin. Always line it with paper cups or grease it well. This helps the muffins come out easily and keeps them from sticking. {{image_2}} You can mix up the flavors of your jumbo vegan muffins in fun ways. Try adding chocolate chips or cacao nibs for a sweet twist. They melt into the batter, creating pockets of chocolate joy. You can also use different fruit combinations. Mix in bananas, apples, or even peaches. Each fruit brings its own flavor and sweetness. This allows you to create a muffin that matches your taste. If you need a nut-free version, simply leave out the nuts. You can replace them with seeds like sunflower or pumpkin seeds. These add crunch without the nuts. For a sugar-free alternative, use ripe bananas or dates. They provide sweetness while keeping your muffins healthy. This way, everyone can enjoy these treats, even those with dietary needs. Seasonal flavors can make your muffins special. In the fall, add pumpkin spice to bring warmth and comfort. This blend of spices makes every bite cozy. In the summer, try adding lemon zest. It gives a bright and refreshing taste that wakes up your senses. These seasonal additions keep your muffins exciting all year round! To keep your muffins fresh, you have two main options: room temperature or refrigeration. - Room Temperature: Store them in an airtight container for up to three days. - Refrigeration: If you need them to last longer, place them in the fridge. They can stay fresh for about a week. If you want to freeze muffins, here are some tips: - Let them cool completely first. - Wrap each muffin tightly in plastic wrap. - Place the wrapped muffins in a freezer bag. This way, you can enjoy them later! When you want to enjoy your muffins again, reheating is key. Here are the best methods: - Microwave: Heat for about 15-20 seconds. This method works well but can dry out the muffin. - Oven: Preheat to 350°F (175°C). Place muffins on a baking sheet and heat for about 10 minutes. This keeps them moist and tasty. To keep muffins soft and fresh when reheating, cover them with foil. This helps retain moisture. These delicious muffins last a while if stored right. Here’s what to know: - Freshness: They stay fresh for up to three days at room temperature. - Refrigerated: In the fridge, they can last up to a week. - Frozen: If frozen, they can last for about three months. Watch for signs of spoilage: - If you see mold, toss them. - A sour smell means they are no longer good. - If they feel very hard or dry, it’s time to let them go. By following these storage tips, you can enjoy your jumbo vegan bakery muffins for days! Yes, you can substitute almond flour with other flours. If you have nut allergies, try using oat flour or sunflower seed flour. These flours provide a similar texture. You can also use all-purpose flour, but it may change the muffin's taste. No, these muffins are not gluten-free. They contain all-purpose flour, which has gluten. If you want gluten-free muffins, use a gluten-free flour blend. Make sure the blend has a binding agent, like xanthan gum, for better results. Yes, you can use other sweeteners. Maple syrup or agave nectar are good options. However, if you switch to liquid sweeteners, reduce the almond milk slightly. Brown sugar or cane sugar can work too, but they may change the flavor a bit. In this post, we explored how to make jumbo vegan bakery muffins. We covered the key ingredients and optional enhancers, including flavor variations—like chocolate chips and seasonal spices. Properly following the step-by-step instructions helps ensure perfect muffins every time. We discussed essential tips to avoid common mistakes and additional storage methods. Now you have all you need to create delicious and healthy muffins. Enjoy experimenting with flavors and sharing your tasty creations!$

Indulge in the deliciousness of Jumbo Vegan Bakery Muffins with this easy recipe! Packed with nutritious ingredients like almond flour and mixed berries, these muffins are perfect for breakfast or a sweet snack. Learn how to make them from scratch, and enjoy a delightful vegan treat that everyone will love. Click through to explore the full recipe and discover tips for a stunning presentation that will wow your family and friends!

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Ingredients

2 cups all-purpose flour

1 cup almond flour

1 cup coconut sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup almond milk (or any non-dairy milk)

1/2 cup unsweetened applesauce

1/3 cup coconut oil, melted

1 teaspoon vanilla extract

1 cup mixed berries (blueberries, raspberries, strawberries)

1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C) and prepare a jumbo muffin tin by lining it with paper liners or greasing it with a bit of coconut oil.

In a large bowl, whisk together the all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix the almond milk, applesauce, melted coconut oil, and vanilla extract until smoothly blended.

Pour the wet ingredients into the dry mixture and mix gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Fold in the mixed berries and nuts (if using) until evenly distributed throughout the batter.

Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow for rising.

Bake in the preheated oven for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6 jumbo muffins

- Presentation Tips: Serve warm with a drizzle of maple syrup or a dollop of vegan yogurt on top. You can also sprinkle a few extra berries or chopped nuts on the muffins for extra flair!