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Dairy-free Versatile Muffin Batter

Dairy-free Versatile Muffin Batter prepared dish

This dairy-free versatile muffin batter can be customized with your favorite add-ins like fruits, nuts, or chocolate chips. It's perfect for breakfast or a snack and is easy to prepare.

This recipe is breakfast, scaled for 6 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6

Quick cooking notes

  • Core ingredients include all-purpose flour, unsweetened applesauce, baking powder, salt.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 cups all-purpose flour
  • 0.5 cups unsweetened applesauce
  • 2 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 cups almond milk
  • 0.5 cups maple syrup
  • 1 tsp baking soda

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the maple syrup, applesauce, almond milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition (per serving)

  • Calories: 180
  • Protein: 4 g
  • Fat: 5 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Sodium: 150 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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