Tag: Dairy-Free

You Won’t Believe These 24 Sweet Treats Are 100% Egg- and Dairy-Free (So Delicious!)

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Get ready to fall in love with dessert all over again. This collection of 24 Egg- and Dairy-free Sweet Treats proves that baking without common allergens can still be incredibly delicious, fun, and family-friendly. Whether you are caring for food allergies or simply looking for inclusive recipes everyone can enjoy, these crave-worthy egg-free and dairy-free sweet treats will surprise you in the best way. I am so excited to share our favorite recipes that bring joy, comfort, and big smiles to every table.

There is something truly special about watching someone you love take a bite of a sweet treat and light up with pure happiness. For families like ours, who navigate food allergies every single day, that moment means even more. We know the worry, the ingredient checking, and the feeling of wanting your kids to enjoy every celebration and everyday treats without stress. That is why this collection of 24 Egg- and Dairy-free Sweet Treats is so close to my heart. These recipes prove that safe baking can still be full of joy, warmth, and the kind of flavors that bring everyone running to the kitchen.

I gathered our most loved egg-free and dairy-free sweet treats that have been tested, enjoyed, and requested again and again. Some feel nostalgic and comforting, others will surprise you with how decadent they are, and all of them are made to help you create happy moments around the table. Whether you are new to allergy-friendly baking or have been at it for years, I hope these treats show you that delicious, inclusive baking is not only possible, it is worth celebrating. Let’s make something sweet together!

Easy Vegan Chocolate Cake (Fluffy)

This Easy Vegan Chocolate Cake is moist and fudgy, yet still light and fluffy. It’s completely egg and dairy-free, making it an excellent choice for anyone with food allergies, dietary restrictions, or those who prefer plant-based desserts.

The Best Egg-Free and Dairy-Free Vanilla Sheet Cake for Any Occasion!

This Egg-Free and Dairy-Free Vanilla Sheet Cake is soft, fluffy, and full of warm vanilla flavor! Plus, you don’t need any fancy ingredients or baking skills to pull it off. .

The Ultimate Easy Chocolate Cupcakes (Dairy-Free, Egg-Free, Vegan)

These Easy Chocolate Cupcakes are rich, moist, and bursting with chocolatey goodness.

Super Easy Vegan Red Velvet Cupcakes (Fluffy)

These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness.

Easy Fluffy Vanilla Cupcakes (Dairy-Free, Egg-Free, Vegan)

These Dairy-Free, Egg-Free, and Vegan Vanilla Cupcakes are fluffy, light, and have a tender crumb and a burst of sweet vanilla flavor in every bite.

Vegan Peanut Butter Banana Bread (Easy)

This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days!

Fluffy Chocolate Chip Loaf Cake (No Eggs, No Milk!)

This Fluffy Chocolate Chip Loaf Cake is ridiculously easy, incredibly delicious, and completely egg-free and dairy-free! Plus, there’s no need for fancy decorations or complicated steps. Just mix, bake, and enjoy!

Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)

This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread is moist and soft, with a thick, yummy ribbon of cinnamon sugar swirled right inside.

Super Easy Peach Cake (no eggs – no dairy)

This Super Easy Peach Cake is soft and tender, with a creamy crumb that literally melts in your mouth. It’s not overly sweet, making it a perfect treat for any time of the day.

Easy Apple Crumb Cake (Egg & Dairy Free)

This Eggless Easy Apple Crumb Cake is moist, tender, and perfectly spiced! Not only is it loaded with warm cinnamon apples and topped with an irresistible crumbly topping, but it’s also super simple to whip up—no fancy equipment needed.

Muffins

Easy Vegan Blueberry Muffins (No Eggs – No Dairy)

These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible!

Healthy Easy Banana Muffins (No Eggs, Dairy or Sugar)

These Healthy Banana Muffins are moist, delicious, and packed with wholesome ingredients.

Simple Applesauce Muffins (No Eggs, Dairy or Sugar)

These Simple Egg-Free and Dairy-Free Applesauce Muffins are soft, moist, and perfectly sweet without refined sugar.

Easy Vegan Banana Peanut Butter Muffins

These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard.

Healthy Mini Banana Muffins

These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor.

Bakery-Style Vegan Double Chocolate Muffins

These Bakery-Style Vegan Double Chocolate Muffins are super moist, ultra chocolatey, and have a tender crumb that’s just perfection.

Egg-Free, Dairy-Free Mini Blueberry Muffins (Kid-Approved + Freezer-Friendly!)

These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite.

Easy Peach Muffins (No Eggs – No Dairy)

These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice.

Simple Vegan Zucchini Muffins

These Simple Vegan Zucchini Muffins are not just easy and delicious, but they’re also a great way to use a plentiful summer vegetable.

Easy Vegan Raspberry Muffins (no eggs – no dairy)

These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins are bright, moist, and fluffy. The sweet streusel topping adds a delightful crunch that takes them over the top.

Simple Pumpkin Muffins (Egg-Free And Dairy-Free)

These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make.

Easy Apple Cider Muffins (No Eggs or Dairy)

These Easy Apple Cider Muffins are cozy fall baking at its best—crispy on the outside, soft and fluffy inside, and rolled in sweet cinnamon-sugar that makes every bite irresistible.

Eggless Easy Apple Fritters (No Eggs or Dairy)

These Eggless Easy Apple Fritters are super simple to make, packed with fresh apple flavor, and crispy on the outside while soft and tender on the inside.

Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)

These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form!

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Oriana Romero

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November 2, 2025
Gluten-Free Vegan Chocolate Chip Cookies – Simply Scratch
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Simply the best Gluten-Free Vegan Chocolate Chip Cookies! This recipe is quick and easy to pull together (20 minutes!!) with no chill time! And the result is crispy edges with soft and chewy middles, and the perfect cookie to chocolate chip ratio. You might not believe that they’re both gluten-free and vegan! Yields approximately 25 cookies.

I wanted to bring something sweet to my bookclub.

I have one friend who is vegan and another who is gluten free so I tested this chocolate chip cookie recipe several times until I felt it was perfect. They went over SO WELL! I’ve been making chocolate chip cookies since middle school, and I’m neither gf or vegan and I love the texture and flavor of these cookies.

Whenever I share something that I haven’t blogged on SS yet, I always ask “should I blog this?” and there was an overwhelming agreement of yes’s. So I did that last week, only to accidentally used baking powder instead of baking soda. Rookie mistake. So this week I picked it back up where I left off last week (hence the bowl change in the middle of the post) and they turned out perfect and now I have a batch of chocolate chip cookies at my disposal. Win-win.

There are worse things in life amiright?!

To Make These Gluten-Free Vegan Chocolate Chip Cookies You Will Need:
- ground flax – When combined with water it becomes a vegan substitute for egg.
- vegan butter – I like the brand Miyoko’s (not sponsored).
- dark brown sugar – Adds sweetness and gives the cookies a chewy texture.
- light brown sugar – Lends moisture, a chewy texture, and has a mild, caramel-like flavor.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- gluten-free flour – I use Bob’s Red Mill gluten-free 1 to 1 flour (not sponsored). Not GF? Use regular all-purpose flour.
- cornstarch – Gives the cookies their softness and crispy edges by absorbing moisture.
- baking soda – Acts as a leavening agent and works with the brown sugar to creating a light and airy texture.
- fine salt – Use pink himalayan or sea salt.
- vegan chocolate chips – I use Nestlé allergen free semi-sweet chocolate chips (not sponsored).
Make The Flax Egg:

In a small bowl, measure and add 1 tablespoon ground flax meal and combine it with 2½ tablespoons water. This is called a “flax egg” which is an excellent egg replacement in vegan baking. Set this off to the side for a moment.

Make The Cookie Dough:

In the bowl of your stand mixer, fitted with the paddle attachment, measure and add 1/2 cup (4 ounces) very soft vegan butter with 3/4 cup dark brown sugar and 1/2 cup light brown sugar.

Mix on medium speed for 2 minutes until light and fluffy.

Next add in the flax egg.

And measure and add in 2 teaspoons pure vanilla extract.

Mix on medium-low until combined, scraping down the sides and bottom of the bowl as you go.

Then measure and add in 1½ cups gluten-free flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

Mix on medium-low speed until incorporated. Scrape down the sides and bottom of the bowl and mix again.

Lastly add in 1 cup vegan chocolate chips.

Mix on low until combined.

Using a 2-tablespoon scoop to measure out each cookie and place 8 scoops onto your prepared pan.

Slide the pan onto the middle rack of your preheated oven and bake for 10 minutes. Rotate the pan half way through to ensure even baking.

How to Make Perfectly Round Cookies:

Once baked, immediately remove and using a large mouth glass, place it over each cookie and swirl. While they’re still pretty warm, I’ll also sink a few extra chocolate chips into the tops of each cookies so they look pretty.

Allow the cookies to cool on the pan for 5 minutes.

Transfer to a wire rack to finish cooling. Repeat with the remaining cookie dough.

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

If they even last that long 😉

HOW TO FREEZE COOKIES:

Use a 2-tablespoon scoop to portion out the “raw” dough and freeze as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking. However you may need to adjust baking time, adding 2 to 5 minutes more.

FOR MORE COOKIE RECIPES CLICK HERE.

Enjoy! And if you give this Gluten-Free Vegan Chocolate Chip Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 25 cookies

Gluten Free Vegan Chocolate Chip Cookies

Simply the best Gluten-Free Vegan Chocolate Chip Cookies! This recipe is quick and easy to pull together (20 minutes!!) with no chill time! And the result is crispy edges with soft and chewy middles, and the perfect cookie to chocolate chip ratio.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

1 tablespoon ground flax

4 ounces vegan butter, I use Miyoko’s

3/4 cup dark brown sugar

1/2 cup light brown sugar

2 teaspoons pure vanilla extract

1½ cups gluten free flour, I use Bob’s Red Mill

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup vegan (dairy-free) chocolate chips, I use Nestlé allergen free semi-sweet chips

Preheat your oven. to 350℉ (or 180℃) and line 2 rimmed baking pans with parchement.

In a small bowl, combine the ground flax with 2½ tablespoons water and set off to the side.

In the bowl of your stand mixer, fitted with the paddle attachment, add the vegan butter, dark and light brown sugar. Turn your mixer on medium-low and blend for 2 minutes.

Then add in the flax egg and vanilla. Mix until incorporated.

Next add in the flour, cornstarch, baking soda and salt. Mix on medium low to low speed until just about mixed in. Scraped down the sides of the bowl before adding in the chocolate chips.

Using a 2-tablespoon scoop, measure out the cookie dough and place 8 scoops per pan. Slide one pan onto the middle rack and bake for 10 minutes, rotating the pan halfway through to ensure even baking and browning.

Once baked, remove and let the cookies rest on the pan for 5 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining cookie dough.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1cookie, Calories: 131kcal, Carbohydrates: 21g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Sodium: 123mg, Potassium: 19mg, Fiber: 1g, Sugar: 14g, Vitamin A: 173IU, Vitamin C: 0.002mg, Calcium: 24mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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October 17, 2025
My Homemade Pumpkin Bread Recipe Is Way Better than Starbucks’

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Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.

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Grace Elkus

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October 10, 2025
Sweet Potato Tomatillo Bisque – Simply Scratch
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This Sweet Potato Tomatillo Bisque is simple and comforting. Sweet potatoes, tomatillos and roma tomatoes are roasted and pureed with broth, sherried sautéed shallots and garlic for a velvety smooth and flavorful soup. Yields 6 (1-cup) servings or 4 (1½-cup) servings.

I could never be sick of soup.

The moment Michigan’s weather hits below 70° it’s soup season, at least in our house it is. From then on I make at least one soup recipe a week for dinner, and this week I remade and reshot an oldie but goodie – Sweet Potato Tomatillo Bisque. This super velvety and flavorful soup is the perfect end-of-summer and beginning and throughout fall recipe. It consists of simple whole ingredients; roasted sweet potatoes, tomatillos, roma tomatoes and a jalapeño blended with sherried shallots and garlic and then combined with broth.

It’s a little sweet, earthy and garlicky with a little back of the throat heat.

And I couldn’t love it more.

To Make This Sweet Potato Tomatillo Soup Will Need:
- sweet potatoes – I try to buy sweet potatoes similar in size so they roast evenly.
- tomatillos – Lends a smoky, mellow and slightly sweet tangy flavor once roasted.
- roma tomatoes – Lends sweetness, sweet and savory with rich umami flavor.
- jalapeño – Remove the seeds and ribs for less heat.
- olive oil – Lends richness and flavor.
- kosher salt – Softens vegetables while sautéing and roasting and enhances flavors.
- shallot – Adds delicate onion flavor.
- garlic – Adds distinct punchy flavor.
- dry sherry wine – Lends complex and nutty flavor to soup.
- low-sodium chicken broth – Or use low-sodium vegetable broth if vegetarian.
- white pepper – Or freshly ground black pepper.
Preheat your oven to 450°F (or 230℃).

Scrub 1½ pounds of sweet potatoes, pat dry and place them on a rimmed quarter baking sheet. Stab the tops with a fork or knife to allow steam escape when roasting. Then set off to the side.

Line a separate quarter sheet pan with foil (for easier clean up). Cut 8 to 10 medium tomatillos (about 3/4 of a pound), 2 roma tomatoes and 1 medium jalapeño (seeds and ribs removed for less heat) in half and place cut side up (except for the jalapeño) onto the prepare pan. Drizzle with olive oil and season with kosher salt.

Note: Remove the seeds and ribs from the jalapeño for less heat.

Slide both pans into your preheated oven. Roast the tomatillos/tomatoes/jalapeno for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a knife glides through effortlessly, about 20 to 30 minutes more (45-60 minutes total, depending on size).

Once the pan with the tomatillos have roasted, add them along with any juices that accumulated in the pan, into a high-speed blender (I linked mine below in the printable recipe).

Meanwhile, add 2 teaspoons olive oil, 1 medium shallot with a pinch of salt to a 4-quart dutch oven.

Stir a cook 4 to 6 minutes until softened. Then add in 6 cloves of minced fresh garlic.

Stir and cook for 1 minute. Lastly, pour in 1/4 cup of sherry wine, bring to a bubble and reduce until most of it has reduced.

Once the sweet potatoes have cooled enough so they are safe to handle, remove the skin and add the flesh into the blender. Next add in the sautéed shallot and garlic.

Lastly pour in 1½ cups of low-sodium chicken or vegetable broth.

Secure the lid to your blender, remove the center plug out of the lid and cover with a kitchen towel while pureeing until smooth. Stop once the mixture smooth, velvety and gorgeous.

Pour the purée into a 4-quart Dutch oven and add the remaining 2½ cups of broth. Stir to combine. Feel free to add more broth until you reach a desired consistency.

Taste and season with 1½ to 2 teaspoons kosher salt and 1/4 teaspoon white or black ground pepper.

Stir well to incorporate and heat over medium-low until warmed through.

This is the perfect late summer, early fall soup and did I mention that it’s so incredibly smooth?! I love a super smooth soup, but I also need that super smooth soup to have some sort of texture.

So I like to serve it topped with homemade croutons, roasted pepitas and snipped fresh chives.

HOW TO STORE Sweet Potato Tomatillo SOUP:

Allow the soup to cool completely before storing in an air-tight container or containers.

HOW LONG WILL Sweet Potato Tomatillo LAST?

If stored properly, this soup will last 3 to 5 days.

CAN THIS SOUP BE FROZEN?

Yes! Allow the soup to cool completely and store in freezer safe container. Thaw and then reheat low and slowly on the stovetop.

MAKE IT A MEAL:

I like to serve it with a grilled cheese sandwich and/or this Michigan cherry salad or this ancient grain and arugula salad.

Enjoy! And if you give this Sweet Potato Tomatillo Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Sweet Potato Tomatillo Bisque

This Sweet Potato Tomatillo Bisque is simple and comforting. Sweet potatoes, tomatillos and roma tomatoes are roasted and pureed with broth, sherried sautéed shallots and garlic for a velvety smooth and flavorful soup. Yields 4 (1½-cup) servings or 6 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

1½ pounds sweet potatoes

3/4 pound tomatillos, halved horizontally

2 medium to small roma tomatoes, halved horizontally

1 small jalapeño, halved horizontally, seeds and ribs removed for less heat

extra light olive oil

kosher salt

1 medium shallot, diced

6 cloves garlic, finely diced

1/4 cup dry sherry wine, or just use water or broth

4 cups low-sodium chicken broth, or more until reached desired consistency

1/4 teaspoon ground white or black pepper

Preheat oven to 450°F (or 230℃).

Scrub the sweet potatoes, pat dry and place them on a rimmed quarter sheet pan. Stab the tops with a fork or knife to allow steam escape when roasting. Then set off to the side.Place the tomatillos, roma tomatoes and jalapeño cut side facing up (except for the jalapeño) onto a separate rimmed quarter baking sheet pan lined with foil (for easier clean up). Drizzle the pan with the tomatillos with olive oil and season with kosher salt.

Slide both pans into your preheated oven. Roast the tomatillo/tomato/jalapeño for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a fork or knife glides through effortlessly, about 20 to 30 minutes more (45-60 minutes total, depending on size).

Meanwhile in a small 4-quart dutch oven, heat 2 teaspoons olive oil over medium heat. Add in shallots plus a pinch of kosher salt and sauté until soft, 5 to 6 minutes. Add in garlic, stir and cook for 1 minute. Pour in the dry sherry and simmer until almost completely reduced/evaporated.

Once the pan with the tomatillos have roasted, add them along with any juices that accumulated in the pan, into a high-speed blender.

Allow the potatoes to cool until safe to handle, peel back the skins and use a spoon to scoop the flesh out adding it into the blender. Next add the sherried shallots and garlic and 1½ cups of broth.

Secure the lid to your blender, remove the center plug out of the lid and cover with a kitchen towel while pureeing until smooth. Stop once the mixture is velvety smooth.

Pour the puree back into a 4-quart Dutch oven and heat over medium-low. Add in the remaining broth until heated through. You can add more broth if needed to reach a desired consistency. Taste and season with 1½ to 2 teaspoons kosher salt (more or less to personal taste) and white or black ground pepper. Continue to stir and heat the soup thoroughly.

Once soup is hot, ladle into bowls and top with croutons, pepitas and a sprinkle snipped fresh chives if desired.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: The nutritional value of this recipe is for the soup only and does not include any optional toppings.

Serving: 1.5cup, Calories: 236kcal, Carbohydrates: 45g, Protein: 9g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 168mg, Potassium: 1064mg, Fiber: 7g, Sugar: 12g, Vitamin A: 24271IU, Vitamin C: 20mg, Calcium: 79mg, Iron: 2mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: American
This recipe was originally posted on October 8th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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September 3, 2025
Your Guide to Dairy-Free Swaps: How I Replace Dairy in My Family’s Egg-Free Recipes
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Dairy-free cooking doesn’t have to feel complicated. With a few smart swaps, you can enjoy the same cozy, homemade recipes your family loves—just without the dairy. These are the substitutions I rely on to make my egg-free recipes safe for friends and family with dairy allergies, and I promise they’re simple, reliable, and delicious.

Oriana’s Thoughts

When my daughter was diagnosed with an egg allergy, I had to completely rethink the way I cooked and baked. Over the years, I’ve learned how to make all of our family favorites egg-free without losing flavor or texture. But as time went on, I realized that eggs weren’t the only challenge. Food allergies are everywhere now—many of my daughter’s classmates, as well as close friends and family, also deal with dairy allergies.

That’s why I’ve made it a priority to tweak my recipes so they can be made dairy-free too (and even gluten-free when needed). It’s important to me that no child, friend, or family member ever feels left out at the table. I hope this guide makes it easier for you to do the same in your kitchen and helps make your cooking and baking simpler, safer, and just as delicious.

General Tips for Going Dairy-Free

When it comes to swapping dairy, the good news is that you don’t need fancy ingredients or complicated steps. A few simple tricks can make your recipes taste just as good (sometimes even better!). Here are my go-to tips to set you up for success:
- Choose unsweetened. Unsweetened non-dairy milk and yogurt work best for baking so recipes don’t turn out overly sweet.
- Check the labels. Dairy can hide in surprising places under names like whey, casein, or even “natural flavors.”
- Match texture and fat content. Some non-dairy alternatives perform better when they’re closer to real dairy’s fat profile (for example, a vegan butter with 75–80% fat works best in pastry).
- Brands matter. Some products melt, whip, or bake better than others. Once you find a brand that works for you, stick with it for consistency.
- Don’t be afraid to experiment. Different non-dairy milks or butters may give slightly different results—try a few until you find your favorites.
Dairy-Free Substitutions Guide

Here’s how I swap out dairy in my recipes so everyone at the table can enjoy them. These are the substitutes I’ve tested in my own kitchen and actually use for my family.

Butter (Baking)

Use a firm vegan butter block (not a soft spread) with high fat content (around 75–80%).

My favorites: Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.

Pro- Tip: In delicate bakes like cookies or laminated pastry, the fat content matters even more.

Butter (Cooking)

Miyoko’s Creamery Organic Vegan Butter is my go-to for stovetop recipes—it melts, browns, and adds flavor.

Photo Credit: Amazon.com

Milk

Unsweetened soy or oat milk is my top choice for baking because of its neutral flavor and reliable texture. Almond, rice, and other non-dairy milks also work well.

Pro- Tip: Avoid canned coconut milk unless a recipe specifically calls for it—it can be too heavy and greasy.

Cream Cheese

Choose a brand with low water content for best results. If it’s too loose, strain it through a cheesecloth until thicker. Violife Just Like Cream Cheese Original is my favorite.

Heavy Cream / Double Cream

Look for whippable dairy-free creams that can hold a stiff peak.

Good options: Silk Heavy Whipping Cream Alternative, Country Crock Plant Cream, or Califia Farms Heavy Cream. Coconut cream can be used, but it is less reliable—brands vary a lot in fat content.

Whipped Cream

Aim for creams with 31%+ fat content. I love Flora Plant Cream (harder to find in the US) and Silk Heavy Whipping Cream Alternative.

Ready to use alternatives:

Yogurt

Any plain, unsweetened non-dairy yogurt works. I use coconut or soy most often in baking.

Greek-Style Yogurt

Use unsweetened, non-dairy Greek yogurt for recipes that need less water and more thickness. I use Forager Project Organic Greek-Style Cashew & Coconut Milk Yogurt.

Buttermilk

Method 1: Mix 1 cup unsweetened non-dairy milk with 1 tablespoon lemon juice or vinegar. Let it sit until it curdles.

Method 1: Whisk together 1 cup unsweetened non-dairy yogurt with 2–3 tablespoons non-dairy milk or water.

Sour Cream

My favorites: I like Violife Just Like Sour Cream and Tofutti Better Than Sour Cream. They are thick, tangy, and reliable for both baking and cooking.

Sweetened Condensed Milk

Nature’s Charm Sweetened Condensed Oatmilk is my favorite dairy-free option.

Photo Credit: Amazon.com

Evaporated Milk

Evaporated coconut milk or oat milk works well. Or simmer down any plant-based milk at home to make your own. Check out my How to Make Evaporated Milk post.

Cheese

Violife makes excellent options: Just Like Mozzarella, Cheddar Shreds, and Parmesan. For better melting, shred them extra fine. Check their varieties here.

Chocolate

Many brands contain milk, so check labels. I’ve listed my favorites in my Dairy-Free Chocolate Guide.

My favorite Chips: GHIRARDELLI Non-Dairy Dark Chocolate Chips for Baking, Premium Baking Chips and Pascha Organic Semi Sweet Chocolate Baking Chips, 55% Cacao.

White Chocolate

Good options include Pascha Organic Vegan White Chocolate Chips and King David Vegan Baking Chocolate Melting Bar (note: contains soy).
Pro Tips for Success

Experiment without fear. Not every substitute will taste exactly like dairy on its own, but once baked or cooked into a recipe, the difference often disappears.

Stick with unsweetened. Always use unsweetened non-dairy milk, yogurt, or cream in recipes so you can control the sweetness.

Find your favorites and stay consistent. Once you find a brand of non-dairy butter, cheese, or yogurt you love, stick with it. It makes your recipes more predictable and easier to repeat.

Shred dairy-free cheese finer. Some dairy-free cheeses don’t melt as smoothly—shredding them extra fine helps them blend and melt better.

Taste before serving. Dairy-free products can vary in flavor, so give your dish a quick taste before sharing to make sure the balance is right.
Final Thoughts

Going dairy-free might feel overwhelming at first, but trust me—it’s completely doable. With so many wonderful non-dairy alternatives available today, you don’t have to miss out on your favorite comfort foods and sweet treats. These swaps have been lifesavers in my kitchen and have made it possible for my family to enjoy the same recipes we’ve always loved, just in a way that’s safe for everyone.

Remember, it’s all about finding the products that work best for you and your family. Once you have your go-to substitutions, dairy-free cooking and baking will feel second nature. And the best part? No one will even notice the difference!

If you’re ready to get started, check out my collection of dairy-free recipes for more inspiration. I promise you’ll find plenty of ideas to keep your meals delicious, safe, and family-friendly.

❤️ Love what you see? Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
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Oriana Romero

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August 18, 2025
Egg-Free, Dairy-Free Mini Blueberry Muffins (Kid-Approved + Freezer-Friendly!)
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These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite. Made with simple ingredients, they’re egg-free, dairy-free, and naturally sweetened—perfect for food allergies or healthier eating. Make a batch, freeze some, and enjoy a wholesome treat anytime. They’re sure to become a regular in your kitchen!
Oriana’s Thoughts On The Recipe

I’ve always had a soft spot for mini muffins. There’s just something so comforting about a little bite of something sweet—especially when it’s homemade and allergy-friendly. These Mini Blueberry Muffins are one of those recipes I keep coming back to again and again. They’re perfectly tender, bursting with juicy blueberries, and just the right size for breakfast on the go, school lunchboxes, or an afternoon pick-me-up with a cup of tea or coffee.

Make sure to check out my Healthy Mini Banana Muffins and Mini Chocolate Chip Muffins recipes. If you want full-size muffins, use my Easy Vegan Blueberry Muffins (No Eggs – No Dairy).

What I Love About This Recipe

Moist, Flavor-Packed Bites of Goodness: These muffins are incredibly moist and bursting with juicy blueberries in every bite.

No Eggs, No Dairy, No Problem!: If you’re avoiding eggs and dairy, these muffins are your new best friend! Made with whole wheat pastry flour and sweetened naturally with maple syrup, they’re not only vegan but also free from refined sugars. It’s a healthier treat without sacrificing taste.

Simple Ingredients, Simple Process: I’m all about easy recipes, and this one is no exception. Everything you need is likely already in your kitchen—just mix and bake. It’s that simple!

Make Now, Enjoy Later: These muffins are perfect for freezing. I love having a batch on hand for those days when you need something quick. Just pop them in the microwave for a few seconds, and they’re as good as fresh!

Lunchbox Heroes: Need a snack for the kids’ lunchboxes? These mini muffins are just the right size! They’re also great for road trips, picnics, or anytime you need a little something to tide you over.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Whole Wheat Pastry Flour: Provides a slightly nutty flavor and adds a boost of fiber. You can substitute all-purpose flour for a lighter texture.
- Baking Powder & Baking Soda: These are your leavening agents, helping the muffins rise and giving them a nice, fluffy texture.
- Ground Cinnamon: Adds a warm, cozy flavor that complements the blueberries beautifully.
- Salt: A pinch of salt enhances the overall flavor, balancing the sweetness.
- Unsweetened Applesauce: Acts as a natural sweetener and adds moisture, replacing the need for eggs.
- Maple Syrup: A natural sweetener that adds depth of flavor. You can substitute with agave or honey (if not strictly vegan).
- Oil: Keeps the muffins tender. Any neutral oil, like canola or melted coconut oil, works well.
- Milk: Use any plant-based milk, like almond or soy, to keep it vegan.
- Vanilla: Adds a lovely aroma and enhances the flavor of the muffins.
- Blueberries: The star of the show! Fresh or frozen, both work; just be sure to fold them in gently.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add blueberries and mix to coat (This helps prevent the blueberries from sinking to the bottom of the muffins.). Set aside.

Step 2 – Combine Wet Ingredients

In a medium mixing bowl, mix applesauce, maple syrup, oil, milk, and vanilla; mix until well combined.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

Step 4 – Fill The Muffin Pan

Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.

Step 5 – Bake

Bake for 12 – 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips

Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.

If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent the batter from turning purple.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1 tablespoon cookie scoop

Don’t overmix the batter; it’s okay if it’s a little lumpy. Overmixing can lead to dense muffins.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

For a citrusy twist, add some lemon zest to the batter.
Storing and Freezing Instructions

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. To reheat, just microwave for 20-30 seconds.

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can substitute all-purpose flour or a gluten-free blend if needed.

Can I use honey instead of maple syrup?

Absolutely, just note that honey isn’t vegan if you’re strictly following a plant-based diet.

What if I don’t have applesauce?

You can use mashed banana, but the flavor and texture will change slightly.

Can I make these muffins bigger?

Yes! Just adjust the baking time accordingly.

Try These Blueberry Recipes Next!

Recipe Card
Vegan Mini Blueberry Muffins

Oriana Romero

These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite. Made with simple ingredients, they’re egg-free, dairy-free, and naturally sweetened—perfect for food allergies or healthier eating. Make a batch, freeze some, and enjoy a wholesome treat anytime. They’re sure to become a regular in your kitchen!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 24 mini muffins

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with cupcake liners.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add blueberries and mix to coat (This helps prevent the blueberries from sinking to the bottom of the muffins). Set aside.

In a medium mixing bowl, mix applesauce, maple syrup, oil, milk, and vanilla; mix until well combined.

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 10 – 15 minutes.

Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.

Bake for 12 – 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Flour: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins. You can also use all-purpose flour only.

Maple Syrup: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup—60 ml). However, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins.

Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.

Freeze: For longer storage, let the muffins cool completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Yield: this recipe makes 24 mini muffins. For mini muffins, use 1-tablespoon cookie scoop.

Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut-Free: Ensure your milk and any additional mix-ins are nut-free.

Potential Challenges & Pro Tips:

The whole wheat pastry flour can make the muffins a bit dense compared to those made with all-purpose flour. Pro-Tip: To lighten the texture, you can use half whole wheat pastry flour and half all-purpose flour.

If the flour is not measured correctly, the muffins can turn out slightly dry. Pro-Tip: Make sure to measure all your ingredients correctly. I recommend using a kitchen scale, and keep an eye on the baking time to ensure the muffins stay moist.

Extra Tips:

Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.

If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent the batter from turning purple.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1-tablespoon cookie scoop

Don’t overmix the batter; it’s okay if it’s a little lumpy. Overmixing can lead to dense muffins.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

For a citrusy twist, add some lemon zest to the batter.

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 71kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.1mgSodium: 88mgPotassium: 55mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 1mgCalcium: 27mgIron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 71

Keyword blueberry dairy-free egg-free muffins recipe Vegan
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Oriana Romero

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July 31, 2025
Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)
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These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form! They’re also incredibly easy to make, with simple ingredients you probably already have on hand. Plus, these pancakes are egg-free, dairy-free, and totally vegan-friendly, so they’re perfect for anyone with food allergies or dietary preferences. And if you love meal prepping, you’re in luck! They freeze beautifully, so you can whip up a batch now and enjoy them whenever you need a warm, comforting breakfast in minutes. Give them a try—you’ll fall in love with these cozy pumpkin pancakes!

Oriana’s Thoughts On The Recipe

If there’s a cozy, autumn-inspired breakfast that just fills the kitchen with all the warm spices we love, it’s these Easy Pumpkin Pancakes. I adore how these pancakes combine the comforting flavors of pumpkin and spices into every soft, fluffy bite! They’re perfect for those crisp fall mornings when you want to start the day with something heartwarming and delicious.

These Easy Pumpkin Pancakes are super simple to whip up and totally free of eggs and dairy. My kids love these pancakes as much as I do, and they work great for friends or family members with food allergies, too. With a few pantry ingredients and a can of pumpkin puree, you’re set for a delightful stack that everyone can enjoy.

And here’s a little secret: these pancakes are freezer-friendly! I love making a big batch on weekends so we can have a quick, tasty breakfast ready in minutes all week long. Trust me, you’ll want to save some for later because once you taste that soft, fluffy texture and rich pumpkin spice flavor, one serving is never enough!
What I Love About This Recipe

Easy, Foolproof Recipe: No need to stress over fancy techniques or hard-to-find ingredients. This recipe is super simple, and with just a few basic steps, you’ll have a stack of perfect pumpkin pancakes!

Allergen-Friendly: These pancakes are completely egg-free, dairy-free, and vegan, making them ideal for anyone with food allergies. They’re deliciously inclusive for everyone around the table!

Simple Ingredients: Everything you need is likely already in your pantry or fridge.

Bursting with Pumpkin Spice Magic: The flavor of these pancakes truly falls in every bite.

Perfectly Thick & Fluffy: Each pancake is thick, soft, and fluffy, holding up beautifully under a drizzle of syrup or a dollop of vegan butter. The texture is just right – moist without being heavy and fluffy without crumbling.

Freezer-Friendly for Easy Mornings: I love making extra and freezing them for easy breakfasts during the week. They reheat beautifully and taste just as delicious, so a cozy breakfast is only minutes away.
Potential Recipe Challenges & Pro Tips

Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky. Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.

Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart! Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base that gives the pancakes structure. Note: For a gluten-free option, try a 1:1 gluten-free flour blend.
- Baking Powder & Baking Soda: These leavening agents help the pancakes rise, giving that fluffy texture.
- Salt: Just a pinch brings out the flavors.
- Pumpkin Pie Spice: The essence of these pancakes! This blend of cinnamon, nutmeg, ginger, and cloves gives that cozy, spiced pumpkin flavor.
- Brown Sugar: Adds a touch of sweetness and a bit of depth with its molasses flavor.
- Milk (Dairy or Non-Dairy): Any milk works, but I love oat milk for a creamy, dairy-free option.
- Apple Cider Vinegar: Mixed with milk, it creates a homemade “buttermilk” that adds extra fluffiness.
- Pure Pumpkin Puree: This provides flavor, color, and moisture. Note: Make sure it’s pure pumpkin, not pumpkin pie filling.
- Butter (Dairy or Non-Dairy): Adds richness. Melt it before adding to the batter for easier mixing.
- Vanilla Extract: Rounds out the flavors with a hint of sweetness.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.

Step 2 – Combine Wet Ingredients

Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.

Step 3 – Mix Dry And Wet Ingredients

Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.

Step 4 – Cook The Pancakes

Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

Serve pancakes immediately with butter and pure maple syrup.
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.

Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.

Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.

Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.

Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions
- Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
- Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
- Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
Serving Suggestions

Top these pumpkin pancakes with a pat of vegan butter and a drizzle of pure maple syrup. For a fun treat, you can also add a sprinkle of cinnamon sugar or a dollop of coconut whipped cream!

Storing and Freezing Instructions

Storing: Store any leftovers in an airtight container in the fridge for up to 5 days.

Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast!

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it because pumpkin pie filling is pre-sweetened and spiced, which could alter the texture and flavor of the pancakes.

What type of plant-based milk works best?

Almond or oat milk gives the best creamy texture, but any plant-based milk will do. Just make sure it’s unsweetened if you prefer a more neutral taste.

Can I make the batter ahead of time?

I don’t recommend it, as the leavening agents lose their effectiveness over time, which can result in flat, dense pancakes. For the best, fluffiest pancakes, make the batter right before cooking—it’s quick and easy, so it won’t take much time!

More Recipes You’ll Love!

Recipe Card
Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)

Oriana Romero

These Easy Pumpkin Pancakes are thick, fluffy, and packed with warm spices! They’re quick to make with everyday ingredients, and they’re egg-free, dairy-free, and vegan-friendly, perfect for those with food allergies or dietary needs. Plus, they freeze well, making them an ideal prep-ahead breakfast for cozy fall mornings.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 pancakes

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.

Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.

Mix dry and wet ingredients until smooth (do not overmix). Let the batter rest for 5 -10 minutes.

Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

Serve pancakes immediately with butter and pure maple syrup.

Pumpkin Pie Spice Blend: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can use: Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon. Check out my Homemade Pumpkin Pie Spice Blend recipe.

Storing: Store any leftovers in an airtight container in the fridge for up to 5 days.

Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast!

Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.

Potential Recipe Challenges & Pro Tips:

Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky.

Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.

Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart!

Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.

Extra Recipe Tips For Success:

Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.

Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.

Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.

Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.

Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.

Variations & Additions:

Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.

Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.

Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 171kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 456mgPotassium: 126mgFiber: 1gSugar: 11gVitamin A: 3342IUVitamin C: 3mgCalcium: 180mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 171

Keyword dairy-free egg-free pancakes pumpkin recipe Vegan
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Oriana Romero

Source link
October 30, 2024
Spiced White Chocolate Craisin Breakfast Cookies – Oh Sweet Basil
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Start your day with a delicious and energizing treat! These spiced white chocolate craisin breakfast cookies are packed with nutrients to keep you fueled and focused all morning long.

These spiced almond breakfast cookies turn almonds into almond butter for a healthier breakfast cookie that smells like the holidays and tastes delicious.

This is a sponsored conversation written by me on behalf of Fisher Nuts. The opinions and text are all mine.

Fall Memories

That little “kettle” on the stove. Yes, kettle, not pot or saucepan as I call it these days, but kettle like my mom called it. Vancouver is quite chilly during the fall because of all the moisture in the air. It really gets you to the bones and it’s harder to warm up. The sky is grey and moisture hangs in the air whether it’s raining or not.

Every day we would walk home from school and as soon as we opened the front door we were greeted with warm air and smells. It wasn’t from the food that was cooking, though that often happened too, but it was from the kettle of spices on the stove making our house smell like fall or the holidays. That’s what inspired this spiced almond breakfast cookie and our decision to continue our partnership with Fisher Nuts.

That’s where these breakfast cookies come in. We love using good products for our family as it makes us feel better on the inside and we believe it sets our children up to make wise food choices in the future. I mean think about it, you buy what your mom bought. She only used wheat bread, you probably do the same. We choose to use and work with Fisher nuts because it is the only brand of recipe nuts entirely without preservatives.

And in the meantime, make sure you make these spiced almond breakfast cookies for the kids in the morning. It will start them off with a heart healthy breakfast that smells amazing and will have them feeling warm from the inside out!

Ingredients for Breakfast Oatmeal Cookies

There’s no flour or dairy in this recipe which makes them very allergy friendly. Make sure your oats are gluten free and you have a gluten-free, dairy-free cookie. Here is everything you will need:
- Raw Whole Fisher Nuts Almonds: used to make homemade almond butter
- Bananas: overripe to add the perfect flavor and sweetness
- Maple Syrup: adds natural sweetness
- Molasses: adds rich flavor and more sweetness
- Dried Orange Zest: You can find this with the spices. It will be in the same type of container as the other spices. The brand we have is Spice Islands.
- Spices: Cinnamon, Nutmeg, Cloves and Ground Ginger
- Old Fashioned Rolled Oats: The texture of old fashioned oats is what we prefer over quick or instant oats.
- White Chocolate Chips:
- Craisins: can be swapped for raisins or omitted if desired
The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Healthy Breakfast Cookies
1. Prep: Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
2. Blend: Add the almonds to a blender and mix until a thick almond butter is formed.
3. Mix: In a large bowl, add the almond butter along with the mashed bananas, maple syrup, molasses, orange zest, and spices.
4. Fold: Add the oats, white chocolate chips and dried cranberries and fold everything together.
5. Scoop: Use a cookie scoop to scoop the cookie dough into balls and place them on the prepared baking sheet. Press the tops down gently to flatten them out a little.
6. Bake: Bake each sheet of cookies for 10 minutes and serve them warm or place them in a sealed container once cooled.
All of these instructions can be found in full detail in the recipe card down below.

Is Oatmeal Good For You?

Oats contain both soluble and insoluble fiber. Soluble fibers help to lower cholesterol and stabilize blood glucose levels.

Are Bananas Good For You?

Bananas are healthy and nutritious. They are high in fiber and low in calories.

Are Almonds Good For You?

Almonds are very nutritious. They contain healthy fats, fiber, protein, magnesium and vitamin E.

Almonds have been shown to lower blood sugar levels, reduced blood pressure and lower cholesterol levels.

Storage Tips

Breakfast cookies should be stored in the fridge in an airtight container. They will keep for 7-10 days.

These cookies freeze great. I like to make a double or triple batch and then store them in the freezer for breakfasts and snacks. When you freeze them, they will last for up to 3 months. Let them thaw for a few minutes and then eat them cold, or you can zap them for a few seconds in the microwave and eat them warm.

Start your morning with a delicious and energizing treat with these spiced white chocolate craisin breakfast cookies. Packed with wholesome ingredients, these cookies are the perfect way to kickstart your day.

More Healthy Breakfast Recipes:
Servings: 16 -20 cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Start your day with a delicious and energizing treat! These spiced white chocolate craisin breakfast cookies are packed with nutrients to keep you fueled and focused all morning long.

Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper. If you don’t have either, spray lightly with cooking spray to avoid sticking.

In a blender, preferably a twister jar from Blendtec, blend the almonds to create a thick almond butter. If it gets too hot, set aside to cool so the cookies will bake properly.

1 ⅓ Cup Raw Whole Fisher Nuts Almonds

Add 3/4 Cup almond butter to a large bowl along with the bananas, maple syrup, molasses, orange zest, and spices.

2 Overripe Bananas, 1/4 Cup Maple Syrup, 1 Tablespoon Molasses, 1/2 teaspoon Dried Orange Zest, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 1/4 teaspoon Cloves, 1/4 teaspoon Ground Ginger

Mix, mashing the bananas as you stir so that they are well incorporated but small chunks remain.

Add the oats, chocolate chips and craisins and fold everything together.

2 ¼ Cups Old Fashioned Oats, 3/4 Cup White Chocolate Chips, 1/2 Cup Craisins

Using a cookie dough scoop or two spoons, scoop the dough into balls on the cookie sheet.

Press the tops gently to flatten them out as these will not spread at all.

Bake at 350 for 10 minutes and serve warm or place in a sealed container and store in the fridge for up to 1 week.

If you don’t want to make your own almond butter, substitute with 2/3 cup store-bought almond butter.

Serving: 1cookieCalories: 200kcalCarbohydrates: 26gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 2mgSodium: 10mgPotassium: 236mgFiber: 3gSugar: 14gVitamin A: 12IUVitamin C: 1mgCalcium: 65mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
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Carrian Cheney

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October 27, 2024
Simple Pumpkin Muffins (Egg-Free And Dairy-Free)
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These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!

Oriana’s Thoughts On The Recipe

Let me tell you about these pumpkin muffins—seriously, they’re a game-changer! My daughter, who is usually the queen of picky eaters, loved them, which is saying a lot! They have that perfect balance of deep pumpkin spice flavor and sweetness that even won her over. Plus, they stay super moist for days, which makes them great for meal-prepping or packing in school lunches.

What I also love is that these muffins are completely egg-free, dairy-free, and vegan making them a wonderful option for those with food allergies. No need to worry about complicated substitutions or ingredients you can’t pronounce! Just simple, wholesome pantry staples that you probably already have on hand.

And the best part? You don’t even need a mixer! Just stir everything together in one bowl, pop them in the oven, and in no time, your house smells like fall heaven. These muffins are ridiculously easy to make, so even if you’re new to baking, you’ve totally got this!
What I Love About This Recipe

Easy To Make—No Mixer Needed!: I love recipes where I don’t have to haul out the stand mixer. Just grab a bowl, whisk, and spatula, and you’re all set. Mix the wet and dry ingredients separately, then combine—done!

Egg-Free And Dairy-Free Perfection: Got food allergies in your family or hosting friends with dietary restrictions? No problem! These muffins are completely egg-free and dairy-free yet still incredibly moist and flavorful. You’d never know they were missing anything!

Deep Pumpkin Spice Flavor: The pumpkin puree, combined with that delicious pumpkin pie spice, gives these muffins their signature deep, fall flavor.

Super Moist, Deliciously Spiced, And Extra Soft: Imagine biting into a muffin that’s soft, tender, and bursting with cozy spices like cinnamon and nutmeg. These muffins deliver just that!

Moist For Days: These muffins stay incredibly moist, even a few days after baking! It’s the oil and pumpkin puree that really lock in that soft texture. Perfect for making ahead if you like to bake in batches.
Potential Recipe Challenges & Pro Tips

Overmixing the batter: Too much stirring can lead to dense, tough muffins.
· Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!

Getting the right amount of moisture: Sometimes, people worry about muffins being too dry.
· Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.

Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin?
· Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the muffins. Note: If you want a whole-grain option, you can substitute half the flour with whole wheat flour.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds that quintessential fall flavor. Note: If you don’t have it on hand, you can make your own spice blend. See recipe card for details.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise and stay fluffy. Note: Be sure they’re fresh!
- Salt: Enhances all the flavors, balancing sweetness and spice.
- Oil: Keeps the muffins super moist. Note: You can use vegetable, canola, or even light olive oil for a different flavor.
- Brown Sugar & Granulated Sugar: Brown sugar adds a deeper, caramel-like sweetness, while granulated sugar lightens the texture.
- Pure Pumpkin Puree: The star of the show! It adds moisture, flavor, and that gorgeous orange color. Note: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Vanilla: Adds warmth and enhances all the other flavors.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Combine Wet Ingredients

In a mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.

Step 2 – Add Dry Ingredients

Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.

Step 3 – Fill The Muffins Pan

Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.

Step 4 – Bake

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

For more tips and tricks, check out my How To Get Extra Tall Muffins post!
Variations & Additions
- Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.
- Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.
- Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.
Storing and Freezing Instructions

Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.

Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes! Just make sure it’s smooth and thick, like canned pumpkin puree, for the best results.

Can I make these muffins gluten-free?

Definitely! Just use a 1:1 gluten-free flour blend. Read my Food Allergy Swaps section above for more details.

What can I use instead of oil?

You can replace the oil with applesauce for a lower-fat option, but the muffins may be a little denser.

More Muffin Recipes You’ll Love!

Recipe Card
Simple Pumpkin Muffins (Egg-Free And Dairy-Free)

Oriana Romero

These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!

Prep Time 5 minutes

Cook Time 28 minutes

Total Time 33 minutes

Servings 12 muffins

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners.

In a large mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.

Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.

Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Pumpkin Pie Spice: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice, easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.

Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.

Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.

Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Potential Recipe Challenges & Pro Tips:

Overmixing the batter: Too much stirring can lead to dense, tough muffins.
· Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!

Getting the right amount of moisture: Sometimes, people worry about muffins being too dry.
· Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.

Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin?
· Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.

Extra Recipe Tips For Success:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

For more tips and tricks, check out my How To Get Extra Tall Muffins post!

Variations & Additions:

Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.

Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.

Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 296kcalCarbohydrates: 44gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 358mgPotassium: 125mgFiber: 2gSugar: 25gVitamin A: 5516IUVitamin C: 2mgCalcium: 91mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 296

Keyword dairy-free egg-free muffins pumpkin Vegan
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Oriana Romero

Source link
October 24, 2024
Easy Apple Cider Muffins (No Eggs or Dairy)
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These Easy Apple Cider Muffins are light, fluffy, and covered in a sweet cinnamon-sugar coating that makes them absolutely irresistible—it’s seriously hard to eat just one! Plus, they’re super simple to whip up with ingredients you probably already have in your pantry. These muffins are also egg-free and dairy-free, making them a great option if you have family or friends with food allergies. Whether you’re looking for a quick breakfast, a cozy snack, or a sweet treat to enjoy with a cup of coffee, these muffins will surely hit the spot.

Oriana’s Thoughts On The Recipe

If you’re looking for the ultimate fall treat that’s packed with flavor but doesn’t require tons of prep, you’re going to love these Easy Apple Cider Muffins! They’ve become a family favorite around here because they bring all the cozy apple vibes without any fuss. I mean, who doesn’t love a soft, fluffy muffin with a cinnamon-sugar coating?

They come together quickly with simple ingredients, so they’re perfect to make ahead for busy mornings or when you want a sweet snack to enjoy with your coffee or tea.

Plus, they’re egg-free and dairy-free, so everyone in the family can enjoy them, even those with food allergies. It’s always nice to have a recipe that checks all the boxes—easy, quick, delicious, and allergy-friendly. I promise you’ll find it hard to stop at just one!

What I Love About This Recipe

Made with Simple Ingredients: These muffins require no fancy ingredients, just simple pantry staples.

Egg-Free and Dairy-Free: If you or someone you love has food allergies, these muffins are a total win. They’re egg-free and dairy-free, but you’d never know it from how soft and flavorful they are. It’s always great to have a recipe that everyone can enjoy.

Light, Fluffy, and Delicious: These muffins are everything you want in a baked treat: light, airy, and packed with flavor. The apple cider and spices give them a delicious fall twist, and the cinnamon-sugar topping makes them even more special.

A Must-Have Fall Favorite: There’s something about apple cider that just screams “fall,” and these muffins are one of our absolute favorites when the leaves start changing. They’re warm, comforting, and bursting with that apple flavor we all love this time of year.
Potential Cons Of The Recipe

Muffins May Dry Out: If you bake these muffins for too long, they can lose their soft, fluffy texture and become a bit dry.

The Cinnamon-Sugar Topping Can Get Messy: The delicious cinnamon-sugar coating can leave a bit of a mess on your hands or countertop.

Tips To Mitigate These Cons

Avoid Overbaking: Be sure to check the muffins with a toothpick, and as soon as they come out clean, they’re ready to come out of the oven. This will help keep them soft and moist.

Apply the Topping Over a Baking Sheet: To catch any cinnamon-sugar spills, roll the muffins in the topping over a baking sheet. This makes clean-up a breeze!
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Apple Cider: Adds that classic apple flavor. Note: If you don’t have cider, you can easily make your own at home. Check out my Easy Homemade Apple Cider recipe.
- All-Purpose Flour: The foundation of the muffins. Note: You can use a gluten-free flour blend if needed.
- Baking Powder & Baking Soda: These help the muffins rise and stay light and fluffy.
- Kosher Salt: Enhances the flavors and balances the sweetness.
- Ground Cinnamon & Apple Pie Spice: Essential for that warm, comforting fall spice. Note: Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice and is easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.
- Oil: Keeps the muffins moist. Note: Vegetable oil works best, but you can use any neutral oil you prefer.
- Granulated Sugar & Brown Sugar: Granulated sugar for sweetness and brown sugar for a bit of depth and caramel-like flavor.
- Milk & Vinegar: This combo works like buttermilk, making the muffins tender. Note: Use any plant-based milk to keep it dairy-free.
- Vanilla: Adds a subtle sweetness and warmth that rounds out the flavors.
For the Topping:
- Granulated Sugar, Ground Cinnamon, and Apple Pie Spice: A sweet and spicy blend that takes these muffins to the next level.
- Butter: Helps the cinnamon-sugar topping stick. Note: Use vegan butter for a dairy-free option.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Reduce the Apple Cider

In a small pot over medium-high heat, bring 1/2 cup (120 ml) apple cider to a boil. Boil until reduced to 1/4 cup (60 ml) and syrupy, about 3 – 5 minutes. Set aside to cool slightly.

Step 2 – Mix Dry Ingredients

Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.

Step 3 – Combine Wet Ingredients

In a separate bowl, whisk oil, sugars, milk, vinegar, vanilla, and reduced apple cider until combined.

Step 4 – Mix Dry And Wet Ingredients

Add the dry ingredients to the wet ingredients; mix until evenly combined and free of lumps. The batter will be smooth and pourable.

Step 5 – Fill The Muffins Pan

Spoon the batter evenly into six muffin cups or liners, filling each about halfway.

Step 6 – Bake

Bake for 18 – 20 minutes at 350º F (180º C) or until a toothpick inserted in the center comes out clean.

Step 5 – Coat

While the muffins are baking, make the topping. Combine the sugar, cinnamon, and apple spice in one bowl and melt the butter in another.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. As you remove each muffin, dip it in the melted butter. Roll all the sides of the muffin in the cinnamon sugar, and then roll the top of the muffin in the cinnamon sugar. Make sure to coat every side! Place the muffins on a plate to finish cooling.
Recipe Tips

Measure Carefully: Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Reduce the Apple Cider: For a deeper apple flavor, you can reduce the apple cider by simmering it on the stove until it thickens slightly, then use it in the recipe.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: Stick with plant-based milk (like soy or oat milk) and vegan butter for the topping.
Variations & Additions
- Add Finely Chopped Apples: If you love more texture, add a small amount of finely chopped apples to the batter for some extra apple goodness.
- Add Nuts: For a little crunch, mix in some chopped walnuts or pecans.
- Extra Spices: To add even more fall warmth, try adding a pinch of nutmeg or allspice to the batter.
Serving Suggestions

These muffins are best enjoyed warm, fresh out of the oven! Pair them with a hot cup of coffee, tea, or even more apple cider for the ultimate fall breakfast or snack. They’re also great for brunch spreads or an after-school treat.

Storing and Freezing Instructions

Storing: The muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to 5 days, but let them come to room temperature before eating.

Freezing: These muffins freeze well! Skip the cinnamon-sugar topping before freezing. Once cooled, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and roll in the cinnamon-sugar topping before serving.

Frequently Asked Questions

Can I use apple juice instead of apple cider?

Technically, you can! But I recommend using the reduced apple cider since it has a more concentrated flavor. If you use no reduced apple cider or apple juice, the muffins might not have the same depth of apple taste and different texture.

Can I freeze these muffins?

Absolutely! Just freeze them without the topping and add the cinnamon sugar after thawing for best results.

How can I make these gluten-free?

A 1:1 gluten-free flour blend will work well in this recipe if you need to avoid gluten. Read the details above.

Can I double the recipe?

Absolutely! Double all the ingredients and keep the same baking time.

What can I use instead of apple pie spice?

Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice, easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.

More Apple Cider Recipes You’ll Love!

Recipe Card 📖
Easy Apple Cider Muffins

Oriana Romero

These Easy Apple Cider Muffins are light, fluffy, andcovered in a sweet cinnamon-sugar coating that makes them absolutelyirresistible—it’s seriously hard to eat just one! Plus, they’re super simple towhip up with ingredients you probably already have in your pantry. Thesemuffins are also egg-free and dairy-free, making them a great option if you have family or friends with food allergies. Whether you’re looking for a quick breakfast, a cozy snack, or a sweet treat to enjoy with a cup of coffee, these muffins will surely hit the spot.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 muffins

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Make The Batter:

Preheat oven to 350º F (180º C). Spray six holes of a muffin pan with baking spray with flour. Set aside.

Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.

In a separate bowl, whisk oil, sugars, milk, vinegar, vanilla, and reduced apple cider until combined.

Add the dry ingredients to the wet ingredients; mix until evenly combined with no lumps.

Spoon the batter evenly into six holes of the prepered muffin cups, filling each about half way.

Prepare the Topping:

While the muffins are baking, make the topping, combine the sugar, cinnamon and apple spice together in one bowl and melt the butter in another.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. As you remove each muffin, dip each muffins in the melted butter. Roll all the sides of the muffin in the cinnamon sugar and then roll the top of the muffin in the cinnamon sugar. Make sure to coat every side! Place on a plate to finish cooling.

Oriana’s Notes

Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice, easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger. Storing: The muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to 5 days, but let them come to room temperature before eating. Freezing: These muffins freeze well! Skip the cinnamon-sugar topping before freezing. Once cooled, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and roll in the cinnamon-sugar topping before serving. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: Stick with plant-based milk (like soy or oat milk) and vegan butter for the topping.

Recipe Tips:

Measure Carefully: Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Reduce the Apple Cider: For a deeper apple flavor, you can reduce the apple cider by simmering it on the stove until it thickens slightly, then use it in the recipe.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Add Finely Chopped Apples: If you love more texture, add a small amount of finely chopped apples to the batter for some extra apple goodness.

Add Nuts: For a little crunch, mix in some chopped walnuts or pecans.

Extra Spices: To add even more fall warmth, try adding a pinch of nutmeg or allspice to the batter.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 441kcalCarbohydrates: 71gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 299mgPotassium: 86mgFiber: 1gSugar: 54gVitamin A: 380IUVitamin C: 0.3mgCalcium: 70mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 441

Keyword apple cider breakfast dairy-free egg-free muffins recipe Vegan
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September 25, 2024
Melt in Your Mouth Gluten-Free Monster Cookies [+Video] – Oh Sweet Basil
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Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

I’ve been on the hunt for a bomb monster cookie recipe and then I found one and adapted it very slightly and doubled it. It is from What Molly Made because literally no flourless peanut butter monster cookie recipe compares to hers.

Monster cookies are like an oatmeal cookie, m&m cookie, chocolate chip cookie and peanut butter cookie all smashed together in one. They are perfection! They are the best monster cookies!

What are Monster Cookies?

There are a few different stories out there for how this cookie got its name, but my favorite is that it’s a little bit of everything just like Frankenstein. A monster! These cookies can also be know as kitchen sink cookies because they have everything but the kitchen sink in them. They are super adaptable to whatever mix-ins you and your family love.

Ingredients for Monster Cookies

You won’t find any flour or dairy products (substitute the m&m’s) in this cookie recipe! This is for you, my gluten-free and dairy-free friends! Here is what you need:
- Eggs: give structure and rise to the cookies
- Peanut Butter: I prefer creamy, processed (not natural) peanut butter like Skippy or Jif.
- Brown Sugar: adds rich flavor and sweetness
- Sugar: more sweetness
- Vanilla Extract: enhances flavor
- Oats: old fashioned rolled oats adds so much texture and make sure they are certified gluten-free oats
- Baking Soda: gives rise and fluffiness
- Salt: enhances flavors and balances the sweetness
- Mini M&M’s (or milk chocolate chips): can use regular size too or holiday themed
  
  NOTE: To make this recipe dairy-free, you’ll need to use a dairy-free candy or omit the m&m’s completely. Same story for the chocolate chips.
- Mini Semi Sweet Chocolate Chips: regular sized may be used
- Raisins: totally optional for those raisin haters out there
Keep scrolling to the recipe card down below for measurements for all the ingredients.

How to Make Gluten-Free Monster Cookies

Monster gluten-free cookies are so easy that you don’t even need a stand mixer or an electric mixer if you don’t want to get it out. There’s no butter to whip, so it really is just mixing all the ingredients together. Here are the basic steps:
1. Combine: Add all the wet ingredients to a large mixing bowl and beat/stir to combine until smooth.
2. Mix: Add the dry ingredients to the bowl and mix until well combined.
3. Fold: Add all the mix-ins and fold them in using a wooden spoon.
4. Scoop: Using a large cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.
  
  NOTE: Use any size cookie scoop you want! Baking time will be a little less for smaller cookies.
5. Chill: Cover the baking sheet with plastic wrap or a lid, and refrigerate for 1-2 hours.
6. Bake: Preheat the oven to 350 degrees F and bake for 8-10 minutes.
The complete recipe can be found in the recipe card at the end of the post. You can also save or print the recipe there.

Now Watch These Monster Cookies Be Made…

Why are My Monster Cookies Flat?

Cookies can be quite temperamental, especially these cookies since they don’t have the flour for structure. Chilling the dough before baking is critical to keeping the cookies thick and chewy. Measuring all the ingredients accurately is also so important to having the right ratio of all the ingredients together. Another culprit for flat cookies is that the oven is too hot. All ovens cook a little different, so if you know your oven cooks hot, then maybe bake at 325 degrees F.

Substitutions/Variations

I mentioned earlier that this recipe was so versatile and easily adaptable to your favorite mix-ins. You can omit some of the mix-ins we use or substitute something else for them. Here are a few ideas:
- Peanut Butter Chips
- Butterscotch Chips
- Chopped Nuts – Almonds, Walnuts, Pecans
- Craisins
- Nut Butter – Almond Butter, Cashew Butter
- Crunchy Peanut Butter
- Pretzels Bits
- Coconut Flakes
- White Chocolate Chips
- Dark Chocolate Chips
The options are really endless when it comes to throwing everything but the kitchen sink into these cookies.

Why You’ll Love This Recipe

For people with certain dietary restrictions, these cookies are great because they can be made gluten free and dairy free.

They are super easy to make which makes them an awesome recipe to make with the kiddos. My youngest makes these on his own all the time!

Monster cookies are thick and chewy. They have the texture and flavor and you crave in a good hearty cookie.

Those m&m’s reel the kids in like nothing else. These cookies are so kid-friendly and with the peanut butter and oats, they are filling and satisfying.

Are Flourless Monster Cookies Healthy?

The short answer is no. Haha! So sorry to disappoint everyone! They are still cookies and high in calories, sugar and fat. They do have a good amount of protein (16g) and fiber (6g). That being said, they are indulgent, so balance is key!

Tips for Success

The dough will be very sticky, so don’t be alarmed it if seems stickier than your average cookie dough. It’s fine! They will turn out great!

Don’t skip the chilling time! Refrigerating the dough helps the cookies hold their shape and stay thick and chewy.

Make sure your ingredients are fresh, especially the baking soda. If your baking soda is expired, you won’t get the rise from it that you want.

I love to use a large cookie scoop so these cookies are super indulgent, but you can use any size scoop you want.

Save a few m&m’s and chocolate chips to stick on the top of the dough balls just before baking. It makes them look so pretty and appetizing as they bake.

Storage Tips

Monster cookies store great at room temperature in an airtight container. They will keep for up to a week.

These cookies also freeze great. You can freeze them before or after baking. If you freeze them before baking, scoop them into balls and place them on a baking sheet. Freeze them for an hour or so and then place the monster cookie dough balls into a freezer safe container.

If you freeze them after baking, let them cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months. Frozen dough can be baked from frozen. You will just need to add a minute or two to the baking time.

Monster cookies are a great make ahead cookie too. You can make the dough up to 2 days ahead of time before baking and follow the baking instruction as written.

Treat yourself to these delicious and easy-to-make monster cookies! Packed with oats, chocolate chips, and M&M’s, these chewy cookies are perfect for satisfying your sweet tooth. They are a new favorite cookie in our house!

More Gluten-Free Desserts to Enjoy:
Servings: 12 large cookies*

Prep Time: 10 minutes

Cook Time: 8 minutes

Chilling Time: 1 hour

Total Time: 1 hour 18 minutes

Description

Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

Cook ModePrevent your screen from going dark

Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl and beat until smooth.

4 Eggs, 2 Cups Creamy Peanut Butter, 1 ½ Cups Brown Sugar, 1/2 Cup Sugar, 1 Tablespoon Vanilla

Add the oats, baking soda and salt and mix well until combined.

1 ½ Cups Old Fashioned Oats, 1 Teaspoon Baking Soda, 1 teaspoon Salt

Stir in the mini M&Ms, mini chocolate chips and raisins and mix well until all of the chips are incorporated. Scoop onto a baking sheet lined with parchment paper.

1 Cups Mini M&M’s, 1 ¼ Cups Mini Semi Sweet Chocolate Chips, 1/2 Cup Raisins

Cover with plastic wrap and refrigerate for 1-2 hours.

After the chilling, preheat the oven to 350 degrees F and baked for 8-10 minutes.

*If you use a smaller cookie scoop, you will get 18-24 cookies from this recipe.
*I like to boil my raisins to plump them so they are soft in cookies. Barely cover them in water in a small glass measuring cup or saucepan and boil on stovetop or microwave until they begin to plump. Drain well and pat dry.

Serving: 1cookieCalories: 703kcalCarbohydrates: 81gProtein: 15gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 59mgSodium: 515mgPotassium: 527mgFiber: 6gSugar: 60gVitamin A: 130IUVitamin C: 0.4mgCalcium: 95mgIron: 4mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes
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Sweet Basil

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September 22, 2024
The Best Pumpkin Spice Latte Recipe
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Where I live, autumn inevitably brings cooler temperatures, fuzzy sweaters, an abundance of root vegetables and a frenzy for pumpkin-spiced everything – especially the pumpkin spice latte.

Pumpkin spice, if you make it at home with actual spices, is an incredible mix of nutrient-dense aromatics like cinnamon, ginger, cloves, and nutmeg. Problem is, many of us aren’t actually using real spices for our pumpkin spice lattes, pumpkin pies or pumpkin baked goodies – or real pumpkin, either. Instead, we’re grabbing pumpkin-flavoured processed foods and cruising by coffee shops to grab a $7 pumpkin spice latte. (I also just learned the horrifying fact that pumpkin spice hair colouring is a thing. Make it stop!)

Let’s take a look at a couple of coffee shop pumpkin spice latte menu items and see what we find.

Exhibit A:

Milk, Pumpkin Spice Sauce (Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% or Less of Fruit and Vegetable Juice for Color, Natural Flavors, Annatto, Salt, Potassium Sorbate), Brewed Espresso, Whipped Cream (Cream {Cream, Milk, Mono and Diglycerides, Carrageenan}, Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid), Pumpkin Spice Topping (Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents).

This is a concoction of sugar, preservatives, imitation flavours, and dairy – all of which we know are detrimental to our health. Processed white sugar is a highly addictive substance linked to weight gain, dental caries, blood sugar imbalance, diabetes, and cancer. Dairy, in all its conventional forms, can cause allergies, digestive issues, antibiotic resistance, and deplete our bone health. Carrageenan is inflammatory, particularly in the digestive tract, while those other ‘natural flavours’ and food additives are anything but natural.

Exhibit B:

Espresso, Pumpkin Spice Flavored Syrup (Fructose, Water, Natural and Artificial Flavors, Nonfat Milk, Annatto Extract {color}, Caramel Color, Potassium Sorbate {preservative}, Xanthan Gum, Salt, Sucralose), Whole Milk (Milk, Vitamin D Added).

With the first example, at least there was some pumpkin puree and spices in the topping. Here, there isn’t any pumpkin puree or pumpkin spice at all – just a pumpkin-flavoured syrup loaded with fructose, artificial flavours and colours, and artificial sweeteners that are way, way worse for us than white sugar (you can read this post about artificial sweeteners for more info).

We can definitely do better.

Ultimate Pumpkin Spice Latte: The Spices

Spices are an important part of any dairy-free pumpkin spice latte. I like to buy my spices in small amounts to ensure freshness, and purchase them whole and grind them myself wherever I can. Even though spices are dried, they will still contain volatile, potent compounds that can dissipate with age (or if you aren’t buying decent spices, they won’t be there in the first place).

Another thing to watch out for in your spices is irradiation. Food irradiation is a growing problem as it damages the nutrients found in our foods, destroys helpful bacteria, and hasn’t been proven safe for human consumption. Ask your local grocer or health food store for non-irradiated spices, or purchase them online.

If you love adding pumpkin spice to everything you make from October through December, try making your own batch of pumpkin spice mix and use it throughout the fall.

Print
Description

DIY your own pumpkin-spiced creations with this simple spice mix

2 Tbsp ground cinnamon

1 Tbsp ground ginger

1 tsp allspice

1 tsp ground cloves

1 tsp ground nutmeg

1 tsp ground anise

1 tsp turmeric (super optional and not traditional but I love it!)

Measure out all ingredients.

Add to a small mason jar and shake shake shake.

Prep Time: 5 mins

Category: Condiment
Ultimate Pumpkin Spice Latte: The Pumpkin

A good pumpkin spice latte has to include actual pumpkin! So many pumpkin recipes call for pumpkin puree and most of us hop over to the store and buy a can of pumpkin. But pumpkin doesn’t grow in cans. It grows from the ground and grows a-plenty locally. You’ll be surprised how easy it is to make your own pumpkin puree from scratch.

Fresh pumpkin has an abundance of outstanding nutritional benefits. Pumpkin is:
- Abundant in beta-carotene, an antioxidant that helps maintain our skin and vision and prevents oxidative damage.
- Rich in carotenoids that help regulate blood sugar.
- Rich in dietary fibre to keep us pooping regularly.
- High in lutein and zeaxanthin. These funny-sounding guys are potent antioxidants that prevent free radical damage in the lenses of our eyes.
- Rich in Vitamin C, which keeps our skin, hair, and nails glowing throughout the winter.
- High in potassium – this is helpful for those concerned about blood pressure.
- About 90% water, making pumpkin very hydrating.
- You can even eat the flowers. If you grow your own pumpkin, make squash blossoms!
Try roasting or cooking your own pumpkin – it doesn’t need to be a gigantic one, you can find smaller versions – and then save the puree in the fridge or freezer to use in pumpkin spice lattes, smoothies, soups, and even chili or hummus. One can of pumpkin is equivalent to about 2 cups of fresh pumpkin puree if you’re using a recipe that calls for the canned version.

Here is one of my favourite dairy-free pumpkin spice latte recipes. With fresh pumpkin and spices, Dandy blend (a herbal coffee alternative), and natural sweeteners, this is a wonderful elixir that will fuel your day, rather than detract from your health.

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Description

A delicious pumpkin spice latte using whole and unprocessed ingredients.

1 1/2 cups hot water (for a more decadent option, try almond milk or coconut milk)

1/4 cup fresh pumpkin puree

2 Tbsp Dandy Blend

1 Tbsp raw honey or maple syrup

1 Tbsp coconut oil or ghee

2 tsp Pumpkin Spice Mix

Pinch of salt

For a chocolate version: add 1 Tbsp cacao powder

For extra decadence: add coconut whipped cream on top (recipe below)

Add all ingredients into a blender and blend until smooth.

Prep Time: 5 mins

Category: Beverage
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Print
Description

You won’t miss cow’s milk at all when you dollop your elixirs with this dairy-free coconut whipped cream.

Coconut Cream (this is the thick solidified top layer from a chilled can of full-fat coconut milk).

2 tsp honey or maple syrup

1 tsp vanilla extract

Chill your can of coconut milk for about 8 hours in the fridge, and then remove the thick cream from the top and place in a large mixing bowl.

Add your sweetener and vanilla extract.

Use an electric hand mixer or some serious muscle and a whisk until soft peaks start to form. If it’s too thick, you can add back some of the remaining liquid from your coconut tin, 1 Tbsp at a time.
And, if you’re looking for more pumpkin inspiration:

Images: iStock/nata_vkusidey , VeselovaElena

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Meghan Telpner

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September 17, 2024
Easy Vegan Blueberry Muffins (No Eggs – No Dairy)
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These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry. Make a batch, pop them in the freezer, and you’ll always have a homemade treat ready to go. Just warm them up, and they’re as good as fresh. It’s a game-changer for busy mornings when you need breakfast in a hurry!

Oriana’s Thoughts On The Recipe

Muffin lovers, gather around! Today, I’m sharing one of my all-time favorite recipes—No Eggs, No Dairy, Easy Blueberry Muffins! These beauties are in my top three most-loved muffin recipes. Why? They’re soft, tender, perfectly sweet, and simply irresistible.

Plus, they’re super simple to make! Grab two bowls, a whisk, and a handful of everyday ingredients, and you’re good to go. No fancy equipment or complicated techniques, just pure blueberry bliss.

They’re totally egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions. Oh, and did I mention they freeze beautifully? You can whip up a batch and keep them handy for busy mornings or snack-time cravings.

Whether I’m baking for the family or preparing snacks for the week ahead, this recipe never lets me down. It’s the perfect balance of sweet, soft, and fruity—basically, everything you want in a muffin!

What I Love About This Recipe

Muffin Perfection!: These muffins are soft, tender, and bursting with flavor. Each bite is a delightful mix of juicy blueberries and a hint of citrus from the lemon zest. The texture is perfect—not too dense, but not crumbly, either. Just pure muffin magic.

Simple Ingredients: You won’t need any special trips to the store to make these muffins. Everything you need is likely already in your pantry or fridge.

Easy To Make: I love that this recipe doesn’t require a mixer. Just grab two bowls and a whisk, and you’re set.

Allergy-Friendly: These muffins are completely egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions.

Freezer-Friendly: Make a big batch, pop them in the freezer, and you’re set for the week (or month!). They freeze beautifully and are perfect for meal prep. Whenever you need a muffin, just reheat and enjoy!
Potential Cons Of The Recipe

Blueberry Bleeding: The blueberries, especially frozen ones, may burst and turn your batter slightly purple.

Texture: If overbaked, these muffins can dry out.

Tips To Mitigate These Cons

Fold Gently: When adding the blueberries to the batter, gently fold them in to avoid bursting and staining the batter. Use fresh/firm blueberries when possible for the best results.

Check Baking Time: Make sure to not overbake them, as that can dry out the muffins. Keep an eye on them as they bake, and check for doneness with a toothpick.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of the muffins, providing structure.
- Baking powder & baking soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old.
- Salt: Enhances the flavor and balances the sweetness.
- Neutral-tasting oil: Keeps the muffins moist without overpowering the flavor. Note: You can use any neutral-tasting oil you prefer, such as canola, vegetable, or avocado oil, which all work well.
- Granulated sugar: Adds sweetness.
- Milk (dairy or non-dairy): The liquid base. Note: Oat milk, or soy milk are great dairy-free options.
- Lemon juice and zest: Adds brightness and a touch of acidity, which helps the baking soda activate.
- Pure vanilla extract: Enhances the sweetness and adds a wonderful aroma.
- Blueberries (fresh or frozen): The star of the show! Fresh blueberries are ideal, but frozen ones work just as well. Note: If using frozen, do not thaw.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

Step 2 – Combine Wet Ingredients

In a mixing bowl, combine oil, sugar, milk, lemon juice, vanilla, and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Toss the blueberries with 2 teaspoons of flour. Add the floured-covered blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes. While the batter rests, preheat the oven to 425º F (220º C).

Step 4 – Make the Crumble (optional):

Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Step 4 – Fill The Muffins Pan

Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.

Step 5 – Bake

Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.

Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut Allergy: Use oat or rice milk instead of almond milk.
- Soy-Free: Use rice or oat milk instead of soy milk.
Variations & Additions
- Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
- Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
- Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

Frequently Asked Questions

Can I use frozen blueberries?

Absolutely! If using frozen, do not thaw, and toss them in a little flour to prevent them from sinking.

Can I make this recipe gluten-free?

Yes! Just use a good gluten-free flour blend, and they should turn out great. See my suggestions above.

Can I make mini muffins?

Yes! I recommend halving the recipe to make about 24 mini cupcakes. Bake at 350º F (180º C) for 10 – 12 minutes.

More Egg-Free & Dairy-Free Muffin Recipes You’ll Love!

Recipe Card 📖
Easy Vegan Blueberry Muffins (No Eggs – No Dairy)

Oriana Romero

These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 muffins

Ingredients

For The Crumb (optional):

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Line 10 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with baking spray.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

In a mixing bowl, combine oil, sugar, milk, lemon juice, lemon zest, and vanilla.

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.

Toss the blueberries with 2 teaspoons of flour. Add the floured cover blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes.

While the batter rest, preheat the oven to 425º F (220º C).

Make the Crumble (optional): Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.

Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Tip: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Blueberries: You can use fresh or frozen. If using frozen, do not thaw. Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut Allergy: Use oat or rice milk instead of almond milk.

Soy-Free: Use rice or oat milk instead of soy milk.

Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.

Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.

Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.

Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 293kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 3mgSodium: 308mgPotassium: 89mgFiber: 1gSugar: 19gVitamin A: 52IUVitamin C: 3mgCalcium: 90mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 293

Keyword blueberry dairy-free egg-free muffins recipe Vegan
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September 6, 2024
The “Juiciest” Pork Tenderloin I’ve Been Making for 10 Years (the Easy Marinade Is the Secret)

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Jan ValdezAssistant Recipe Producer at The Kitchn

I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I’ve helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!).

One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I’ve worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor.

I’m passionate about both classic recipes and new, unique twists. I’m constantly learning and that’s what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I’ve tested them countless times!).

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Jan Valdez

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August 3, 2024
Easy Peach Muffins (No Eggs – No Dairy)
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These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.

Oriana’s Thoughts On The Recipe

Hey there, baking friends! I just have to share this delightful recipe for Eggless Easy Peach Muffins that has quickly become a favorite in our home. You know, there’s something so comforting about the aroma of fresh muffins baking in the oven, and these peach muffins are no exception. They’re incredibly moist, loaded with juicy peaches, and have just the right amount of cinnamon spice to make each bite absolutely irresistible.

One of the best parts about this recipe is how easy it is to make. With simple ingredients you probably already have in your pantry, these muffins come together quickly. Whether you’re using fresh peaches in the summer or frozen ones during the off-season, the result is always delicious. Plus, they’re egg-free and dairy-free, making them perfect for those with food allergies and dietary restrictions.

These muffins are a versatile treat, perfect for breakfast or as a sweet snack any time of the day. My kids love them, and I bet yours will, too! Give this recipe a try, and I’m sure it will become a staple in your baking rotation.

Do you love peaches? Check out my Super Easy Peach Cake (no eggs – no dairy) and Grilled Pork Chops with Peaches and Walnuts recipes.

What I Love About This Recipe

Effortless Baking: This recipe is wonderfully easy to follow. You don’t need any fancy equipment or complicated techniques—just mix, bake, and enjoy!

Pantry Staples: All the ingredients are simple and likely already in your kitchen. No need for special trips to the store, which makes this recipe both convenient and budget-friendly.

Food Allergy Friendly: Whether you’re catering to dietary restrictions or simply out of eggs and dairy, these muffins are a fantastic option. They turn out just as moist and flavorful without any animal products.

Incredibly Moist and Flavorful: Thanks to the juicy peaches and a touch of oil, these muffins stay moist for days. The cinnamon and brown sugar add a delightful warmth and depth of flavor that complements the peaches perfectly.

Flexible: No matter the season, you can enjoy these muffins. Use fresh peaches when they’re in season, or opt for frozen ones when they’re not—either way, they taste amazing!

Perfect Anytime Treat: These muffins are great for breakfast, brunch, or a sweet snack. They’re not overly sweet, making them a versatile treat you can enjoy any time of the day.
Potential Cons Of The Recipe

Texture Variation: The texture might vary slightly depending on whether you use fresh or frozen peaches.

Peach Distribution: Sometimes, the peaches might sink to the bottom of the muffins during baking.

Tips To Mitigate These Cons

Even Texture: If using frozen peaches, thaw and drain them well to remove excess moisture.

Peach Distribution: Make sure you mix the peaches evenly into the batter. Since the muffin batter is quite thick, the peaches should remain well-distributed throughout the muffins and not sink to the bottom.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of your muffin. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. For a gluten-free version, use a 1:1 gluten-free baking flour.
- Baking powder & baking soda: Leavening agents to help the muffins rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavors. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Use any plant-based milk to keep it dairy-free. Dairy milk will also work fine.
- Lemon juice and zest: Adds freshness and a slight tang. Note: Make sure you zest the lemon before squeeze it.
- Neutral-tasting oil: Keeps the muffins moist.
- Granulated sugar & brown sugar: Sweetens the muffins and adds depth of flavor.
- Pure vanilla extract & almond bakery emulsion (optional): Adds a rich, sweet aroma. Note: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
- Sanding sugar for the tops (optional): Adds a bit of sparkle and crunch.
Peaches:
- Peaches (about two large peaches): Fresh or frozen work well. Note: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches, do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. Extend the total bake time by 1–2 minutes for frozen and canned peaches.
- Granulated sugar: Sweetens the peaches.
- Ground cinnamon & ground nutmeg: Adds warmth and spice.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 2 – Combine Wet Ingredients

In a mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients; mix to combine.

In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg. Gently fold the spiced peaches into the muffin batter. Cover the bowl and let the batter rest for 15 – 20 minutes.

Step 4 – Fill The Muffin Pan

Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Press additional peaches pieces on top of the muffins and sprinkle with sanding sugar, if desired.

Note: This recipe makes 10 big muffins or 12 smaller muffins. For big muffins, use 1/2 cup (jumbo) cookie scoop. For smaller muffins, use 1/4 cup (large) cookie scoop.

Step 5 – Bake

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Soy-Free: Ensure your plant-based milk is soy-free if needed.

Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.

Variations & Additions
- Add nuts: Chopped pecans or walnuts add a nice crunch.
- Spice it up: Add a pinch of ginger or cardamom for extra warmth.
- Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.
Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil—place in a freezer bag and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

Frequently Asked Questions

Can I make these muffins gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour for best results. Read my suggestions above.

Can I use a different fruit?

Sure! Try using apples, pears, or berries for a delicious twist.

Can I use canned peaches to make muffins?

Yes, you can use canned peaches, but be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor.

More Muffin Recipes You’ll Love!

Recipe Card 📖
Easy Peach Muffins (No Eggs – No Dairy)

Oriana Romero

These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.

Prep Time 10 minutes

Cook Time 29 minutes

Total Time 39 minutes

Servings 10 Big Muffins (or 12 smaller muffins)

Instructions

Preheat the oven to 425º F (220º C). Line 10 or 12 muffin pan muffin liners and lightly spray with nonstick spray.Note: This recipe makes 10 big muffins or 12 smaller muffins; decide how many you want to make and line the pan cavities accordingly.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.Tip: Make sure you zest the lemon before squeeze it.

Add wet ingredients to the dry ingredients; mix to combine.

In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg.

Gently fold the spiced peaches into the muffin batter. Cover the bowl and let the batter rest for 15 – 20 minutes.Tip: Save some peaches to add to the tops, if desired.

Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Press additional peach pieces on top of the muffins and sprinkle with sanding sugar, if desired.Note: For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil—place in a freezer bag and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature. Peaches: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches, do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. For frozen and canned peaches, extend the total bake time by 1–2 minutes. Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Soy-Free: Ensure your plant-based milk is soy-free if needed.

Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.

Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Add nuts: Chopped pecans or walnuts add a nice crunch.

Spice it up: Add a pinch of ginger or cardamom for extra warmth.

Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Serving: 1 big muffinCalories: 308kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 3mgSodium: 302mgPotassium: 113mgFiber: 1gSugar: 20gVitamin A: 118IUVitamin C: 2mgCalcium: 93mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 308

Keyword dairy-free egg-free muffins peach recipe Vegan
[ad_2] Oriana Romero
Source link
June 28, 2024
Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)
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This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread is moist and soft, with a thick, yummy ribbon of cinnamon sugar swirled right inside. It’s super easy to make. Seriously, you don’t even need a mixer! Just grab two bowls and a whisk, and you’re all set. You only need a handful of basic ingredients, most of which you probably already have in your pantry.

Oriana’s Thoughts On The Recipe

This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread Recipe is one of those recipes that fills the house with the most amazing aroma, and it’s so easy to make. Honestly, you don’t even need a mixer—just two bowls and a whisk! This quick bread is wonderfully moist and soft, with a deliciously thick ribbon of cinnamon sugar swirled inside.

When developing recipes, I always consider that they need to be tasty and cater to everyone’s dietary needs. This one ticks all the boxes: it’s egg-free, dairy-free, and completely vegan. Plus, it’s super simple to adapt to be gluten-free. I love that it only requires a handful of basic ingredients that you probably already have in your pantry.

This loaf is perfect for those cozy mornings with a cup of coffee or tea. It’s a real treat that feels special but doesn’t require a lot of fuss. Trust me, once you try it, you’ll be making it over and over again!

What I Love About This Recipe

Moist and Soft Texture: This Vegan Cinnamon Swirl Quick Bread is incredibly moist and soft, with a delightful ribbon of cinnamon sugar swirled inside. Each bite is a comforting mix of tender bread and sweet, spicy goodness.

Super Easy to Make: You won’t believe how easy this bread is to whip up! No need for a mixer—just grab two bowls and a whisk, and you’re good to go.

Allergy Friendly: This recipe is egg-free, dairy-free, and completely vegan. Plus, it’s easy to adapt to be gluten-free, making it a versatile option for various dietary needs. Everyone can enjoy a slice!

Basic Ingredients Only: You only need a handful of basic ingredients to make this bread. It’s likely you already have most, if not all, of them in your kitchen. Simple ingredients, fantastic results!

Perfect with Coffee or Tea: This quick bread is an ideal companion for your morning coffee or afternoon tea. It’s a comforting treat that feels indulgent yet is easy to make.
Potential Cons Of The Recipe

Possible Sinking in the Middle: The bread might sink slightly in the middle due to its moistness and the weight of the cinnamon swirl.

Baking Time Variations: Oven temperatures can vary, so keep an eye on the bread to avoid over or under-baking.

Tips To Mitigate These Cons

Prevent Sinking: Ensure your baking powder and baking soda are fresh, and avoid opening the oven door too early during baking.

Monitor Baking: Check the bread a few minutes before the recommended baking time to ensure it doesn’t overbake.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Forms the base of the bread. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Baking Powder & Baking Soda: These leavening agents help the bread rise and stay fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Use any plant-based milk. Soy or oat milk works well.
- Vinegar: Reacts with the baking soda to help the bread rise. Note: Apple cider vinegar or white vinegar are good choices.
- Neutral-Tasting Oil: Adds moisture without overpowering the flavor. Vegetable or canola oil are ideal.
- Granulated Sugar: Sweetens the bread and creates the cinnamon swirl.
- Pure Vanilla Extract: Adds a lovely flavor depth.
- Cinnamon Swirl: You will need granulated sugar and ground cinnamon. Creates the delicious cinnamon ribbon inside the bread.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Step 2 – Combine Wet Ingredients

In another medium mixing bowl, mix milk, vinegar, oil, sugar, and vanilla; mix until the sugar is dissolved.

Step 3 – Mix Dry and Wet Ingredients

Pour the wet ingredients into the dry ingredients, then whisk to combine thoroughly. Avoid over-mixing.

Step 4 – Make The Cinnamon Swirl

Mix the 1/2 cup (100 g) granulated sugar and 1 tablespoon of ground cinnamon together. Set aside.

Step 5 – Assemble The Bread

Pour/spread half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 tablespoons for topping). Carefully pour/spread the remaining batter evenly on top; use a spoon to spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling, which will mix the layers together too much.

Step 6 – Bake

Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 45 – 50 minutes. Tip: Cover loosely with foil about halfway through to prevent the top from over-browning, if desired.

Remove from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. After that, remove the bread from the pan and let it cool directly on a wire rack.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.

Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Let the bread cool completely before slicing to maintain its structure.

Store properly. Wrap the bread in plastic wrap to keep it from drying out.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Nut-Free: Ensure your plant-based milk is nut-free, like soy or oat milk.

Variations & Additions
- Add Nuts: Stir in some chopped walnuts or pecans for added crunch.
- Fruit Additions: Mix in some diced apples or raisins for extra flavor.
Storing and Freezing Instructions

Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.

Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will keep for up to three months in the freezer.

Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly.

Frequently Asked Questions

Can I make this bread gluten-free?

Yes, simply substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. See my recommendations above.

What type of plant-based milk works best?

Soy or oat milk are great options.

Can I reduce the sugar in the recipe?

I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the quick bread.

How do I prevent the bread from being too dense?

Ensure not to overmix the batter and check your baking powder and soda for freshness.

More Bread Recipes You’ll Love!

Recipe Card 📖
Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)

Oriana Romero

This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread is moist and soft, with a thick, yummy ribbon of cinnamon sugar swirled right inside. It’s super easy to make. Seriously, you don’t even need a mixer! Just grab two bowls and a whisk, and you’re all set. You only need a handful of basic ingredients, most of which you probably already have in your pantry.

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 12 slices

Instructions

Adjust the oven rack to the lower-middle position. Preheat the oven to 425ºF (220ºC). Grease a 9 x 5-inch loaf pan with nonstick baking spray with flour. Note: you can also use a 9.5 x 5-inch or an 8.5 x 4.5-inch loaf pan.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In another medium mixing bowl, mix milk, vinegar, oil, sugar, and vanilla; mix until the sugar is dissolved.

Pour the wet ingredients into the dry ingredients, then whisk to combine thoroughly. Avoid over-mixing.

Cinnamon Swirl: Mix the 1/2 cup (100 g) granulated sugar and 1 tablespoon of ground cinnamon together. Set aside.

Pour/spread half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 tablespoons for topping). Carefully pour/spread the remaining batter evenly on top; use a spoon to spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Avoid over-swirling, which will mix the layers together too much.

Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 45 – 50 minutes. Tip: Cover loosely with foil about halfway through to prevent the top from over-browning, if desired.

Remove the bread from the oven and allow it to cool in the pan set on a wire rack for 1 hour. Then, remove the bread from the pan and let it cool directly on a wire rack.

Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week. Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months. Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Nut-Free: Ensure your plant-based milk is nut-free, like soy or oat milk.

Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.

Preheat the oven for at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.

Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Let the bread cool completely before slicing to maintain its structure.

Store properly. Wrap the bread in plastic wrap to keep it from drying out.

Variations & Additions:

Add Nuts: Stir in some chopped walnuts or pecans for added crunch.

Fruit Additions: Mix in some diced apples or raisins for extra flavor.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 292kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 3mgSodium: 245mgPotassium: 69mgFiber: 1gSugar: 26gVitamin A: 42IUVitamin C: 0.01mgCalcium: 87mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 292

Keyword cinnamon bread dairy-free egg-free quick bread recipe Vegan
[ad_2] Oriana Romero
Source link
June 20, 2024
Easy Vegan Raspberry Muffins (no eggs – no dairy)
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These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins are bright, moist, and fluffy. The sweet streusel topping adds a delightful crunch that takes them over the top. You can use fresh or frozen raspberries, so you can make these muffins year-round. Enjoy them for breakfast with your morning coffee, serve them at brunch with friends, or grab one for a sweet snack in the afternoon. They’re delicious any time of day!

Oriana’s Thoughts On The Recipe

I’ve always enjoyed baking from scratch. Knowing exactly what ingredients are going into our food gives me peace of mind, ensuring it’s safe for my daughter, who has several food allergies. This way, I can confidently provide her with delicious treats without worrying about any hidden allergens.

These muffins are super simple to whip up. Plus, they’re egg-free, dairy-free, and vegan, making them perfect for anyone with dietary restrictions.

One of my favorite things about these muffins is how adaptable they are. You can easily make them gluten-free with a simple swap of the flour, and they freeze beautifully, so you can always have a batch on hand for a quick breakfast or snack. The sweet streusel topping adds an extra layer of deliciousness that you just can’t resist!

Whether you’re using fresh or frozen raspberries, these muffins turn out perfect every time. I love enjoying them with my morning coffee, but they’re also great for brunch with friends or as a sweet afternoon treat. Trust me, you’ll love having these delightful muffins in your recipe repertoire.

What I Love About This Recipe

Quick & Easy to Make: These muffins are incredibly easy to make with simple ingredients you probably already have in your pantry. There is no need for a mixer—just a bowl and a whisk!

Allergy-Friendly: Being egg-free, dairy-free, and vegan, these muffins cater to a variety of diets. Plus, they can be easily adapted to be gluten-free, making them even more versatile.

Perfect Flavor and Texture: The combination of fresh or frozen raspberries with a touch of lemon zest results in bright, moist, and fluffy muffins that are simply irresistible.

Freezer-Friendly: These muffins freeze wonderfully, so you can always have a batch ready for those busy mornings or unexpected guests.

Versatile: No need to wait for raspberry season; these muffins are just as delicious with frozen raspberries, making them a year-round favorite.
Potential Cons Of The Recipe

Streusel Topping Can Be Messy: The streusel topping can sometimes fall off, making the muffins a bit messy to eat.

Big Muffins: This recipe makes 8 BIG muffins.

Fluffier Texture: The texture is fluffier than traditional muffins.

Clumping of Raspberries: If raspberries are clumped together in the batter, some muffins will have more fruit than others, leading to uneven baking.

Tips To Mitigate These Cons

Streusel Topping: Press the streusel gently into the batter before baking to help it stick better.

Muffin Size: For smaller muffins, divide the batter into 12 muffin cups instead of 8.

Texture Adjustment: For denser muffins, use whole wheat pastry flour or a combination of half all-purpose flour and half whole wheat flour.

Raspberries: Gently fold the raspberries into the batter to ensure they are evenly distributed. Avoid overmixing, which can break the raspberries and release too much juice into the batter. Also, fresh, firm raspberries will bake more evenly than overripe or very soft raspberries.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the muffins. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Neutral-Tasting Oil: Adds moisture without affecting the flavor. Note: You can use vegetable, canola, or any neutral-tasting oil of your preference.
- Granulated Sugar: Sweetens the muffins. Adjust to taste. Note: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the muffins.
- Milk: Keeps the muffins moist. Use any plant-based milk like soy or oat milk.
- Lemon (Zest and Juice): Adds brightness and complements the raspberries. You’ll need the juice and zest.
- Pure Vanilla Extract: Enhances the flavor.
- Raspberries: The star ingredient, providing a burst of tart and sweet flavor. Note: You can use fresh or frozen, If using frozen, do not thaw them before adding to the batter.
- White Chocolate: Adds a sweet, creamy contrast to the tart raspberries. Note: Use dairy-free white chocolate chips if needed. Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.
- For the Crumble (optional): The crumble on top is totally optional. If you decide to add it, you’ll need all-purpose flour, granulated sugar, salt, and butter. For a vegan crumble, use dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

Step 2 – Combine Wet Ingredients

In a mixing bowl, combine oil, sugar, buttermilk, vanilla, and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Set 8 of the raspberries aside. Add the remaining raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.

Step 4 – Make The Crumble (optional)

Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Step 5 – Fill The Muffin Cups

Fill the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. Sprinkle the crumble mixture evenly over the muffins.

Oriana’s Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.

Step 6 – Bake

Bake for 5 minutes at425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 25 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Use firm raspberries. For best results, find fresh, firm raspberries, as they will hold up in the muffin mixture.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.

Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.

Variations & Additions
- Add Nuts: Chopped almonds or walnuts can add a nice crunch.
- Different Berries: Substitute raspberries with blueberries or blackberries.
- Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.
- Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.
Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

Frequently Asked Questions

Can I use other fruits?

Yes, you can substitute raspberries with other berries or even chopped fruits like peaches or apples.

How do I make these gluten-free?

Simply use a gluten-free all-purpose flour blend in place of regular flour. Read my suggestion above.

Can I skip the streusel topping?

Absolutely! The muffins are delicious even without the streusel topping.

Can I use frozen raspberries?

Yes, you can use either fresh or frozen raspberries. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding too much color.

How do I prevent the raspberries from sinking?

To help keep the raspberries evenly distributed, toss the raspberries with two teaspoons of flour before folding them into the batter.

More Muffin Recipes You’ll Love!

Recipe Card 📖
Easy Vegan Raspberry Muffins (no eggs – no dairy)

Oriana Romero

These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins Recipe are bright, moist, and fluffy. You can use fresh or frozen raspberries, so you can make these muffins year-round. They’re delicious any time of day!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 Big Muffins (or 12 small muffins)

Ingredients

For the Crumble (optional):

Instructions

Line 8 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with non-stick cooking spray.Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

In a mixing bowl, combine oil, sugar, buttermilk, vanilla, and lemon zest.

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.

Set 8 of the raspberries aside. Toss the remaining raspberries with 2 teaspoons of flour. Add the floured cover raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.

While the batter rest, preheat the oven to 425ºF (220ºC). And make the crumble if using.

Make the Crumble (optional):

Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Fill the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. Sprinkle the crumble mixture evenly over the muffins.

Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 25 minutes.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature. Raspberries: Fresh raspberries are ideal, but you can use frozen if needed. Frozen raspberries tend to bleed their color. If using frozen berries, you don’t need to thaw. However, I recommend adding a few minutes to the second bake time (at 350° F – 180° C) for the extra moisture the frozen raspberries will add. Dairy-Free White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.

Variations & Additions:

Add Nuts: Chopped almonds or walnuts can add a nice crunch.

Different Berries: Substitute raspberries with blueberries or blackberries.

Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.

Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.

Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Use firm raspberries. If possible, find fresh, firm raspberries for best results, as they will hold up in the muffin mixture.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.

Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 362kcalCarbohydrates: 51gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 385mgPotassium: 124mgFiber: 2gSugar: 22gVitamin A: 58IUVitamin C: 7mgCalcium: 117mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 362

Keyword dairy-free egg-free muffins Raspberry recipe Vegan
[ad_2] Oriana Romero
Source link
June 18, 2024
Super Easy Vegan Red Velvet Cupcakes (Fluffy)
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These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. You can whip up these delightful cupcakes with just one bowl and a whisk in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!

Oriana’s Thoughts On The Recipe

These Egg-Free, Dairy-Free Red Velvet Cupcakes have become my son’s all-time favorite! He asks for these delights over and over, and it’s easy to see why. The rich, velvety texture combined with a hint of chocolate and a burst of vanilla makes these cupcakes irresistible.

They’re incredibly easy to make. You only need one bowl and a whisk—no fancy equipment is required. These cupcakes are not just a hit with the kids; everyone in the family loves them. Plus, they’re egg-free, dairy-free, and completely vegan, making them suitable for almost everyone.

Don’t think you need to wait for a special occasion to enjoy these treats. While they’re perfect for Valentine’s Day with their vibrant red color, they’re also great at Christmas, birthdays, or just as an everyday sweet treat. And they’re freezer-friendly, so you can always have a batch ready to go for those cupcake cravings!

What I Love About This Recipe

One Bowl Wonder: These cupcakes are a breeze to whip up. All you need is one bowl and a whisk, making cleanup a snap.

Vegan and Allergy-Friendly: These cupcakes are egg-free and dairy-free, making them a great option for those with food allergies.

Fluffy and Flavorful: The combination of vanilla and a touch of cocoa gives these cupcakes a delightful flavor. They’re soft, fluffy, and just melt in your mouth, making them a true treat.

Year-Round Delight: They’re fantastic for Valentine’s Day, but they also make a lovely addition to Christmas celebrations, birthday parties, or just as a surprise treat any day of the year.

Potential Cons Of The Recipe

Coloring Concerns:
Some might be wary of using artificial food coloring.

Tips To Mitigate These Cons

Food Coloring:
The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 1 teaspoon gel food coloring. Dye the batter until you are pleased with the color. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. Of course, you don’t have to dye the batter at all if you don’t want to. You can also opt for natural food colorings like beet powder if you prefer to avoid artificial dyes. However, I haven’t tested this recipe with a natural alternative.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of our cupcakes, giving them structure. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Cornstarch: Helps create a tender crumb.
- Cocoa powder: It adds a subtle chocolate flavor. Note: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. This is especially important in egg-free baking.
- Granulated sugar: Sweetens the cupcakes. Note: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
- Baking powder: Leavens the batter, making it rise. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk (non-dairy or dairy): Adds moisture. For a vegan option, use soy or oat milk. Dairy milk will also work.
- Vinegar: Reacts with baking powder for a better rise. Note: You can use apple cider vinegar or white vinegar.
- Neutral-tasting oil: Keeps the cupcakes moist. Note: Vegetable or canola oil – or any light-tasting oil of your preference.
- Applesauce: Acts as an egg replacer, adding moisture and binding the ingredients. I use and recommend unsweetened applesauce.
- Pure vanilla extract: Adds a lovely vanilla flavor.
- Gel red food color: Gives the cupcakes their signature red color. Note: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt in a large bowl. Set aside.

Step 2 – Combine Wet Ingredients

In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients; mix to combine.

Step 4 – Fill The Cupcake Pan

Fill cupcake liners with the batter about two-thirds full.

Step 5 – Bake

Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.

Step 5 – Decorate

Decorate as your heart desires. I used my Cream Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving. I used a Ateco 11/16″ Plain #809 Pastry Tube.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Make sure to sift the flour and cocoa to avoid any lumps in the batter.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.

Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.

Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.

Bake the cupcakes as soon as the batter is ready.

Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.

Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Storing and Freezing Instructions

Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.

Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.

Frequently Asked Questions

Can I use natural food coloring?

Yes, beet powder or natural red food color can be used as a substitute. However, I haven’t tested this recipe with a natural alternative.

Can I make these gluten-free?

Absolutely! Just swap the all-purpose flour with a gluten-free blend.

More Cupcake Recipes You’ll Love!

Recipe Card 📖
Super Easy Vegan Red Velvet Cupcakes

Oriana Romero

These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. With just one bowl and a whisk, you can whip up these delightful cupcakes in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!

Prep Time 10 minutes

Cook Time 24 minutes

Total Time 34 minutes

Servings 12 cupcakes

Instructions

Preheat oven to 350º F (180º C). Line a 12- cupcake pan with cupcake liners.

In a large bowl, whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt. Set aside.

In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.

Add wet ingredients to the dry ingredients; mix to combine.

Fill cupcake liners with the batter about two-thirds full.

Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.

Decorate as your heart desires. I used my Crea Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving.

Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 1 teaspoon gel food coloring. Dye the batter until you are pleased with the color. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. Of course, you don’t have to dye the batter at all if you don’t want to. I haven’t tested this recipe with a natural alternative. Mini Cupcakes: For around 30 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Fill mini liners only halfway and bake for 10-12 minutes at 350° F (180° C) or until a toothpick inserted in the center comes out clean. Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness. Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving. Cupcakes Cream Cheese Frosting: This time, I decorated the cupcakes with my favorite Cream Cheese Frosting. The only change I made to my frosting recipe was using dairy-free butter and dairy-free cream cheese. But feel free to use your other decoration ideas to create your own unique cupcakes! Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Make sure to sift the flour and cocoa to avoid any lumps in the batter.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.

Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.

Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.

Bake the cupcakes as soon as the batter is ready.

Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.

Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Serving: 1 cupcake without frostingCalories: 223kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 2mgSodium: 215mgPotassium: 64mgFiber: 1gSugar: 18gVitamin A: 35IUVitamin C: 0.1mgCalcium: 89mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 223

Keyword cupcakes dairy-free egg-free redvelvet Vegan
[ad_2] Oriana Romero
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June 12, 2024
Healthy Mini Banana Muffins
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These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor. They’re completely egg-free, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or simply looking for a healthier snack option. Plus, they’re freezer-friendly, so you can always have a stash ready for a quick, healthy snack. You can mix everything together in just a few minutes, pop them in the oven, and voilà—24 delicious mini muffins ready to enjoy.

Oriana’s Thoughts On The Recipe

Oh, the joy of baking for loved ones! When my adorable baby grandson was diagnosed a few months ago with an egg allergy and developed a sensitivity to oats, I knew I had to get creative in the kitchen. You know how challenging food allergies can be, especially for a baby. So, I rolled up my sleeves and crafted this super easy, allergy-friendly banana muffin recipe. It’s been a hit in my house.

I wanted these muffins to be tender, moist, and bursting with the delicious flavor of banana bread without eggs, dairy, or refined sugar. It was quite an adventure, but after several trials, I found the perfect balance.

These mini muffins are not just for babies and toddlers; they’re a delightful treat for the whole family. I confess I can hardly resist them myself!

The best part? These freezer-friendly muffins make them perfect for busy mornings or snack times. You can whip up a batch, freeze it, and have a healthy, homemade treat ready whenever you need it. Trust me, once you try them, you’ll understand why I keep going back for more.

What I Love About This Recipe

Developed with Love: I created this recipe for my baby grandson after discovering his egg allergy and sensitivity to oats. Food allergies can be such a hassle, right? Knowing that my daughter has minimal time and patience for baking, I made sure this recipe was incredibly simple.

Super Easy to Whip Up: This recipe is a breeze to put together, perfect for those days when you’re short on time. It’s all about minimal fuss and maximum flavor.

Allergy-Friendly: These muffins are egg-free, dairy-free, and refined sugar-free. They’re perfect for anyone dealing with dietary restrictions or just looking for a healthier treat.

Makes a Generous Batch: The recipe yields 24 mini muffins, ideal for meal prepping or sharing with friends and family. You’ll have plenty to go around!

Banana Bread Delight: These muffins are tender and moist and have that classic banana bread taste we all love. They’re so flavorful you won’t miss the traditional ingredients at all.

Freezer Friendly: Make a big batch and freeze some for later. These muffins thaw beautifully, making them perfect for quick breakfasts or snacks on the go.

Family Favorite: While designed for babies and toddlers, these muffins are so delicious that everyone in the family will enjoy them. I often find myself reaching for another one—they’re just that good!
Potential Cons Of The Recipe

Texture Variations: Whole wheat flour can sometimes make baked goods a bit denser than their white flour counterparts.

Hearty Factor: The muffins can turn out more or less hearty depending on the brand of whole wheat flour you use. Different brands have varying grind sizes and textures, which can affect the final product.

Flavor Preferences: The natural sweetness from bananas and maple syrup might be less intense for those used to refined sugar treats.

Storage: Because these muffins are free from preservatives, they might not last as long at room temperature.

Tips To Mitigate These Cons

Use Whole Wheat Pastry Flour: It provides a lighter texture compared to regular whole wheat flour.

Adjust Sweetness: Taste the batter and adjust the sweetness to your preference by adding a touch more maple syrup if needed.

Proper Storage: Store in an airtight container and refrigerate to extend shelf life. Freeze extras to keep them fresh.

Experiment with Flour Brands: Try different brands of whole wheat flour to find the one that gives you the desired texture. You can also mix half all-purpose flour and half whole wheat flour for a balanced texture.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Whole Wheat Pastry Flour: Provides a tender crumb. Note: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins.
- Baking Powder & Baking Soda: Essential for leavening, giving the muffins a nice rise.
- Ground Cinnamon: Adds warmth and enhances the banana flavor.
- Salt: Balances the sweetness and enhances the overall flavor.
- Mashed Banana: Acts as a natural sweetener and binder. Note: The riper, the better for natural sweetness and flavor.
- Maple Syrup: Adds natural sweetness. Note: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup – 60 ml), however, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins.
- Neutral-Tasting Oil: Keeps the muffins moist. You can use vegetable, canola, or coconut oil.
- Milk: Use any plant-based milk to keep it dairy-free. Note: You can also use dairy milk.
- Pure Vanilla Extract: Adds depth and enhances the sweetness.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.

Step 2 – Combine Wet Ingredients

In a medium mixing bowl, mash the bananas with a fork. Add maple syrup, oil, milk, and vanilla; mix until well combined.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

Step 4 – Spoon The Batter

Spoon the batter evenly into the muffin cups or liners, about one tablespoon each. I like to use a this cookie scoop.

Step 5 – Bake

Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove the mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1 tablespoon cookie scoop

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps

Variations & Additions

Storing and Freezing Instructions

Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.

Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Frequently Asked Questions

Can I make these gluten-free?

Absolutely, just use a gluten-free flour blend instead of whole wheat flour.

How do I make these muffins fluffier?

Ensure that you do not overmix the batter, and use fresh baking powder and baking soda.

Can I use regular all-purpose flour only?

Absolutely! You can use regular all-purpose flour if you prefer. Using all-purpose flour will give the muffins a lighter texture compared to whole wheat flour. Substitute the whole wheat pastry flour with an equal amount of all-purpose flour.

More Muffin Recipes You’ll Love!

Recipe Card 📖
Healthy Mini Banana Muffins (No eggs, No Dairy, Vegan)

Oriana Romero

These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor. They’re completely egg-free, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or simply looking for a healthier snack option. Plus, they’re freezer-friendly, so you can always have a stash ready for a quick, healthy snack. You can mix everything together in just a few minutes, pop them in the oven, and voilà—24 delicious mini muffins ready to enjoy.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 24 mini muffins

Instructions

Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with cupcake liners.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.

In a medium mixing bowl, mash the bananas with a fork. Add maple syrup, oil, milk, and vanilla; mix until well combined.

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

Spoon the batter evenly into the muffin cups or liners, about one tablespoon each. I like to use a small cookie scoop.

Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Flour: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins. Maple Syrup: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup—60 ml). However, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins. Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week. Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Yield: this recipe makes 24 mini muffins For mini muffins, use 1 tablespoon cookie scoop Food Allergy Swaps: Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins use 1 tablespoon cookie scoop

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Serving: 1 mini muffinCalories: 51kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.2mgSodium: 89mgPotassium: 40mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 0.3mgCalcium: 22mgIron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 51

Keyword banana dairy-free egg-free healthy muffins Vegan
[ad_2] Oriana Romero
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June 12, 2024
Easy Vegan Pastry Cream
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This Vegan Pastry Cream pastry is so luxuriously smooth and rich that you won’t believe it’s dairy-free and egg-free! With just a handful of simple ingredients and a little whisking magic, you’ll have a batch of creamy goodness ready to go in no time.

Your Go-To Egg-Free, Dairy-Free, and Vegan Pastry Cream Recipe

This Vegan Pastry Cream recipe is egg- and dairy-free but still rich, creamy, and oh-so-decadent. Plus, it is as versatile as it gets! Whether filling donuts, topping fruit tarts, or layering cakes, this creamy creation is your go-to ingredient for all things delicious.

With this easy vegan pastry cream recipe, you can enjoy all the indulgence of a classic pastry cream without any eggs or dairy, perfect for those with egg and dairy food allergy or intolerance.

If you are not vegan or following a dairy-free diet, and you just want to avoid eggs due to an allergy or intolerance, check out my Easy Eggless Pastry Cream recipe.
What To Love About This Recipe

Egg and Dairy Free: Whether you have a food allergy or intolerance, are vegan, or just looking to cut back on animal products, this pastry cream has got you covered. Say goodbye to traditional pastry creams loaded with eggs and dairy – this recipe proves that you can still indulge in decadent desserts without compromising your dietary preferences.

Easy to Make: Don’t let the fancy name fool you – this pastry cream is incredibly easy to whip up. With just a few simple ingredients and minimal prep time, you’ll have a luxurious cream ready to fill pastries, cakes, tarts, or simply enjoy on its own.

Versatile: One of the best things about this vegan pastry cream is its versatility. Use it as a filling for donuts or fruit tarts, spread it between layers of cake, or dollop it onto fresh fruit – the possibilities are endless!

Rich and Decadent: Despite being free from eggs and dairy, this pastry cream doesn’t skimp on flavor or texture. It’s luxuriously creamy, with a rich vanilla flavor.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Granulated Sugar: Sweetens the pastry cream.
- Cornstarch: It acts as a thickening agent to give the pastry cream its creamy texture. You can substitute arrowroot starch or tapioca starch if you prefer, but the texture will be slightly different.
- Salt: A pinch of salt enhances the flavor of the pastry cream, balancing out the sweetness. I like to use black salt when making custards, which taste and smell like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. You don’t have black salt? No problem! Just use regular salt. The pastry cream won’t have an eggy flavor but will still be delicious. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Dairy-Free Milk: Provides the liquid base for the pastry cream. Use your favorite plant-based milk, such as soy milk, oat milk, or coconut milk.
- Dairy-Free Vegan Butter: Adds richness and creaminess to the pastry cream. Look for a vegan butter that’s suitable for baking and has a neutral flavor.
- Pure Vanilla Extract: Infuses the pastry cream with a delicious vanilla flavor. For an extra-special touch, you can use a vanilla bean instead of extract.
Process Overview: How To Make Vegan Pastry Cream Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk together sugar, cornstarch, and salt in a medium saucepan.

Step 2 – Add Wet Ingredients

Add milk; whisk to combine. Bring to a boil over medium-low heat while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.

Step 3 – Strain

Strain the pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.

Step 4 – Refrigerate

Refrigerate until chilled, at least 2 hours, and up to 3 days. Just before using, whisk until smooth.
Recipe Tips

Whisk Continuously: When cooking the pastry cream, be sure to whisk continuously to prevent lumps from forming and to ensure a smooth texture.

Chill Thoroughly: After making the pastry cream, chill it in the refrigerator for at least 2 hours or until it’s completely cold. This will help it thicken further and set properly.

Cover with Plastic Wrap: To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.
Food Allergy Swaps
- Gluten-Free: This recipe is naturally gluten-free, so no swaps are needed.
- Nut-Free: Use a nut-free plant-based milk, such as soy or oat milk, and ensure your vegan butter is nut-free.
- Soy-Free: Opt for soy-free plant-based milk, such as almond or coconut milk, and choose a soy-free vegan butter.
Variations & Additions
- Chocolate Pastry Cream: Stir in melted dairy-free chocolate or cocoa powder for a chocolatey twist. You can add 4 oz of 60% finely chopped chocolate before adding the butter; whisk until melted and incorporated.
- Coffee Flavored: For a delicious coffee flavor, add a tablespoon of instant coffee or espresso powder to the pastry cream.
- Fruit-Infused: Mix in bakery emulsions or extracts such as raspberry, strawberry, or lemon for a fruity variation.
Serving Suggestions

Serve this vegan pastry cream as a filling for pastries, cakes, or tarts, or spoon it over fresh fruit for a simple and elegant dessert. It’s also delicious when layered between puff pastry sheets for a quick and easy Napoleon. Here are my favorite ways to use pastry cream:
1. Fruit Tarts: Pastry cream serves as a luscious base layer in fruit tarts, topped with fresh fruit such as strawberries, blueberries, or kiwi.
2. Donuts: Filled doughnuts can be injected with pastry cream for a sweet and creamy center.
3. Cakes: Pastry cream can be used as a filling between layers of cake, adding moisture and flavor to the dessert.
4. Napoleons: Layers of puff pastry and pastry cream are stacked to create a decadent Napoleon dessert.
5. Danishes: Filled with pastry cream and sometimes fruit, danishes are a delicious breakfast or dessert option.
6. Trifles: Pastry cream can be layered with cake, fruit, and whipped cream to create a delicious trifle dessert.
7. Tarts: Pastry cream can be used in various types of tarts, including lemon tarts, chocolate tarts, and custard tarts.
Storing and Freezing Instructions

Place the pastry cream in an airtight container and cover the entire surface with plastic wrap. Store in the refrigerator for up to 3 days. This means you can also make vanilla pastry cream ahead of time for your recipes. I don’t recommend freezing pastry cream because it separates as it thaws and ruins the consistency.

Make-Ahead: Pastry cream can be made up to 3 days in advance. Store pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap until ready to use.

Frequently Asked Questions

Can I make this pastry cream ahead of time?

Absolutely! You can make the pastry cream up to 3 days in advance and store it in the refrigerator until ready to use.

Can I use this pastry cream as a cake filling?

Yes, this pastry cream makes a delightful cake filling. Just be sure to chill it thoroughly before using it between cake layers.

What Is Pastry Cream Used For?

Pastry Cream (or Creme Patissiere) is used to fill profiteroles, eclairs, tarts, donuts, and cakes (such as Boston pie cake).

Can I freeze my egg-free pastry cream?

I don’t recommend freezing pastry cream because it separates as it thaws and ruins the consistency.

How can I add the “eggy” flavor to vegan desserts?

Use Black salt instead of regular salt. Black salt tastes and smells like hard-boiled egg yolks, and it is used in many vegan/eggless recipes to mimic the flavor of eggs.

More Recipes You’ll Love!

Recipe Card 📖
Easy Vegan Pastry Cream Recipe

Oriana Romero

This Vegan Pastry Cream pastry is so luxuriously smooth and rich, you won’t believe it’s dairy-free and egg-free! With just a handful of simple ingredients and a little bit of whisking magic, you’ll have a batch of creamy goodness ready to go in no time.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 3 cups

Instructions

Whisk together sugar, cornstarch, and salt in a medium saucepan.

Add milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.

Strain pastry cream through a fine-mesh sieve into a bowl.

Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.

Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.

Important: If you are not vegan or following a dairy-free diet, and you just want to avoid eggs due to an allergy or intolerance, check out my Easy Eggless Pastry Cream recipe. Store: Place the pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap. Store in the refrigerator for up to 3 days. This means you can make vanilla pastry cream ahead of time for your recipes too. Make-Ahead: Pastry cream can be made up to 3 days in advance. Store pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap until ready to use. Salt: When making custards, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of the eggs. It can be found in gourmet grocery stores or online on Amazon. You don’t have black salt? No problem! Just use regular salt. The pastry cream won’t have an eggy flavor but will still be delicious. When using regular salt, I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Dairy-Free Milk: If possible, I recommend using neutral-taste dairy-free milk, such as soy or oat milk. For a creamier pastry cream, you can substitute 1 cup of milk for 1 cup of dairy-free heavy cream. Recipe Tips:

Whisk Continuously: When cooking the pastry cream, be sure to whisk continuously to prevent lumps from forming and to ensure a smooth texture.

Chill Thoroughly: After making the pastry cream, chill it in the refrigerator for at least 2 hours or until it’s completely cold. This will help it thicken further and set properly.

Cover with Plastic Wrap: To prevent a skin from forming on the surface of the pastry cream as it chills, place a piece of plastic wrap directly on the surface before refrigerating.

Food Allergy Swaps:

Gluten-Free: This recipe is naturally gluten-free, so no swaps are needed.

Nut-Free: Use a nut-free plant-based milk, such as soy or oat milk, and ensure your vegan butter is nut-free.

Soy-Free: Opt for soy-free plant-based milk, such as almond or coconut milk, and choose a soy-free vegan butter.

Variations & Additions:

Chocolate Pastry Cream: Stir in melted dairy-free chocolate or cocoa powder for a chocolatey twist. You can add 4 oz of 60% finely chopped chocolate before adding the butter; whisk until melted and incorporated.

Coffee Flavored: For a delicious coffee flavor, add a tablespoon of instant coffee or espresso powder to the pastry cream.

Fruit-Infused: Mix in bakery emulsions or extracts such as raspberry, strawberry, or lemon for a fruity variation.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 441kcalCarbohydrates: 53gProtein: 12gFat: 20gSaturated Fat: 13gSugar: 39g

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine French

Calories 441

Keyword dairy-free dessert egg-free eggfree Eggless pastry cream Vegan
Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
[ad_2] Oriana Romero
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May 9, 2024