Besalu Vegan Muffin Recipe Easy and Delicious Guide

If you’re looking for a delightful vegan treat that combines simplicity with rich flavor, the Besalu vegan muffin recipe is your new go-to. These muffins are inspired by the charming town of Besalu in Catalonia, known for its rustic beauty and traditional flavors.

Our vegan version captures the essence of homemade goodness with wholesome plant-based ingredients, making it perfect for breakfast, snack time, or even a light dessert.

What makes these muffins truly special is their moist texture, subtle sweetness, and the use of natural ingredients that nourish your body without compromising on taste. Whether you’re a seasoned vegan baker or just starting out, this recipe is incredibly forgiving and adaptable.

Plus, it’s a wonderful way to impress friends and family with something both delicious and compassionate.

Ready to bake? Let’s dive into why you’ll love these Besalu vegan muffins and how to make them from scratch!

Why You’ll Love This Recipe

Besalu vegan muffins stand out for several reasons. First, they are made without any animal products, making them suitable for vegans and those with dairy or egg allergies.

Despite this, they retain a moist, fluffy texture that rivals traditional muffins.

Secondly, the recipe uses simple pantry staples, so you don’t need to hunt for exotic ingredients. This makes it perfect for last-minute baking or beginner bakers wanting to try vegan baking.

Lastly, these muffins are versatile. You can customize them with your favorite add-ins, such as nuts, dried fruit, or chocolate chips.

They also freeze well, making them a convenient grab-and-go snack for busy mornings.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup organic cane sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• ⅓ cup vegetable oil (coconut oil or neutral oil works well)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• ½ cup fresh or frozen blueberries (optional, for a burst of flavor)
• ¼ cup chopped walnuts or pecans (optional)

Equipment

• Muffin tin (standard 12-cup size)
• Muffin liners or non-stick spray
• Mixing bowls (one large, one medium)
• Whisk
• Measuring cups and spoons
• Spoon or spatula for mixing
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Line your muffin tin with muffin liners or lightly grease it with non-stick spray to prevent sticking.
2. Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Prepare wet ingredients. In a separate medium bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir gently to mix.
4. Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Add optional mix-ins. Gently fold in blueberries and chopped nuts if using. These add a lovely texture and flavor without weighing down the batter.
6. Fill the muffin cups. Using a spoon, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
7. Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
9. Serve or store. Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.

Tips & Variations

“For fluffier muffins, make sure not to overmix the batter. A few lumps are perfectly fine!”

• Swap the blueberries for other fruits like raspberries, chopped strawberries, or diced apples to keep things seasonal and fresh.
• Add spices such as cinnamon, nutmeg, or cardamom to the dry ingredients for a warm, aromatic twist.
• Make chocolate chip muffins by folding in vegan chocolate chips instead of nuts and berries.
• For gluten-free muffins, substitute the all-purpose flour with a gluten-free blend suitable for baking.
• Boost nutrition by adding a tablespoon of ground flaxseed or chia seeds to the dry mix.

Nutrition Facts

Serving Suggestions

Besalu vegan muffins are incredibly versatile when it comes to serving. Enjoy them fresh out of the oven with a pat of vegan butter or your favorite nut butter for an indulgent breakfast or snack.

They pair beautifully with a hot cup of coffee or tea, making them perfect for brunch gatherings or a quiet morning treat. For a more filling option, serve alongside a bowl of fresh fruit or a vegan yogurt parfait.

Looking for more vegan baking inspiration? Check out our Leche De Pantera Recipe for a sweet beverage to accompany your muffins.

Conclusion

The Besalu vegan muffin recipe is a wonderful blend of simplicity, nutrition, and flavor that fits perfectly into any plant-based lifestyle. These muffins prove that vegan baking can be both easy and delicious, without sacrificing texture or taste.

Whether you’re baking for yourself, your family, or guests, these muffins are sure to impress. They’re adaptable, quick to make, and packed with wholesome ingredients that will keep you coming back for more.

Plus, they offer a comforting, homemade vibe that’s perfect for any occasion.

For more vegan treats and recipes, don’t forget to explore our collection like the Jamaican Minced Beef Recipes or the creative Johnny Carino’s Vegan Skilletini. Happy baking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Besalu Vegan Muffin”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and fluffy vegan muffin inspired by the flavors of Besalu, perfect for breakfast or a snack. Made with wholesome ingredients and free from animal products.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “8 muffins”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1/2 cup organic cane sugar”, “1 tsp baking powder”, “1/2 tsp baking soda”, “1/4 tsp salt”, “1 cup unsweetened almond milk”, “1/4 cup vegetable oil”, “1 tbsp apple cider vinegar”, “1 tsp vanilla extract”, “1/2 cup fresh blueberries”, “1/4 cup chopped walnuts (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C) and line a muffin tin with paper cups.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, mix almond milk, oil, apple cider vinegar, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry ingredients and stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in blueberries and walnuts gently.”}, {“@type”: “HowToStep”, “text”: “Divide batter evenly into muffin cups.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let muffins cool for 10 minutes before serving.”}], “nutrition”: {“calories”: “200 kcal”, “proteinContent”: “3 g”, “fatContent”: “9 g”, “carbohydrateContent”: “28 g”}}