Here's a flexible muffin recipe that can fit whatever flavour of muffin you're craving or the ingredients you have on hand. It's based on Canadian Living's Anything-Goes Blueberry muffins recipe. It's one of those recipes that's really really hard to mess up. My favourite version is carrot muffins because the carrots make them deliciously moist.
You can tell how often I make this by the terrible shape the paper is in!
Recipe: Vegan Anything-Goes muffins
Makes 1 dozen muffins
2 cups whole-wheat flour
3/4 cup packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
Optional: nutmeg, cardamom, orange rind, almond extract, grated ginger
1/4 tsp salt
1 mashed banana
1 cup non-dairy milk (almond, soy, coconut, etc)
1/4 cup vegetable oil
1 tsp vanilla extract
1-2 cups anything*
*Some ideas for your "anything" (any combination of the following): chocolate chips, grated carrots, grated zucchini, chopped pecans, chopped walnuts, chopped almonds, raisins, blueberries, strawberries, raspberries, cranberries, chopped dates, more banana, chopped apple
1. Preheat oven to 375 degrees F
2. Mix together the wheat, sugar, baking powder, baking soda, cinnamon (plus any other dry spices) in a large bowl.
3. Mix together remaining ingredients (expect for your "anything") in a separate bowl.
4. Pour the wet ingredients slowly into the dry ingredients and mix gradually. Don't overmix; there should still be a few streaks of dry flour.
5. Fold your "anything" into the batter and separate the batter into muffin tins.
6. Bake for 20-25 minutes or until the muffins are domed and golden. Allow to cool before eating.