Bob’s Red Mill Muffin Recipe Vegan Made Easy and Delicious

Looking for a delicious, wholesome muffin recipe that’s entirely plant-based and packed with nutritious ingredients? You’re in the right place!

This Bob’s Red Mill Muffin Recipe Vegan combines the hearty goodness of Bob’s Red Mill flours with simple, natural ingredients to create moist, fluffy muffins that everyone can enjoy. Whether you’re vegan, gluten-free, or just trying to eat more plant-based meals, these muffins are a delightful choice for breakfast, snacks, or even dessert.

With minimal prep time and flexible add-in options, this recipe is perfect for both beginners and seasoned bakers alike. Plus, the muffins freeze well, making them a great make-ahead option for busy mornings.

Ready to bake some irresistible vegan muffins? Let’s dive into the recipe!

Why You’ll Love This Recipe

This Bob’s Red Mill vegan muffin recipe stands out for several reasons:

• Whole grain goodness: Using Bob’s Red Mill flours ensures you’re getting quality, nutrient-dense ingredients.
• Vegan-friendly: No eggs or dairy needed, making it perfect for plant-based diets.
• Moist and fluffy: Thanks to the use of plant-based milk and flax eggs, these muffins have a tender crumb.
• Customizable: Easily add your favorite fruits, nuts, or spices to make it your own.
• Simple ingredients: Most ingredients are pantry staples, so no extra trips to the store.

Ingredients

• 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (or all-purpose flour)
• 1/2 cup Bob’s Red Mill Organic Cane Sugar (or coconut sugar)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/3 cup melted coconut oil (or vegetable oil)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (optional, or substitute with other berries or chopped fruit)
• 1/2 cup chopped walnuts or pecans (optional)

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk
• Rubber spatula or wooden spoon
• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Cooling rack
• Small bowl (for flax egg)

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens to an egg-like consistency.
2. Preheat your oven: Set it to 375°F (190°C). Line the muffin tin with paper liners or lightly grease with non-stick spray.
3. Mix dry ingredients: In a large mixing bowl, whisk together Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, baking powder, baking soda, and salt until well combined.
4. Mix wet ingredients: In a medium bowl, whisk together the flax egg, almond milk, melted coconut oil, and vanilla extract until smooth.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Be careful not to overmix to keep the muffins tender.
6. Add mix-ins: Carefully fold in your blueberries and nuts if using. Reserve a few berries or nuts to sprinkle on top for a pretty presentation.
7. Fill muffin cups: Evenly distribute the batter into the 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved berries or nuts on top.
8. Bake: Place the muffin tin in the oven and bake for 18-22 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a cooling rack to cool completely.
10. Enjoy: Serve fresh or store in an airtight container at room temperature for up to 3 days. These muffins also freeze beautifully.

Tips & Variations

“For extra moist muffins, try adding 1/4 cup of unsweetened applesauce or mashed banana to the wet ingredients.”

• Gluten-free option: Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to keep this recipe gluten-free without sacrificing texture.
• Fruit swaps: Substitute blueberries with raspberries, chopped strawberries, or diced apples for seasonal variations.
• Nut-free: Omit nuts or replace with seeds like pumpkin or sunflower seeds if you have allergies.
• Spices: Add 1 tsp cinnamon or pumpkin pie spice for a warm, cozy flavor twist.
• Sweetener alternatives: Maple syrup or agave nectar can replace sugar, but reduce the plant milk slightly to compensate for liquid.
• Make mini muffins: Use a mini muffin pan and reduce baking time to 10-12 minutes.

Nutrition Facts

Serving Suggestions

These vegan muffins are perfect on their own or paired with a variety of accompaniments. Spread a little almond butter or vegan cream cheese on a warm muffin for extra indulgence.

For a complete breakfast, serve alongside fresh fruit and a hot cup of coffee or tea. They also make a handy snack for kids’ lunchboxes or an afternoon pick-me-up.

Looking for more tasty vegan treats? Check out our Cinnamon Pecan Ice Cream Recipe or try the hearty Costco Vegan Mushroom Stew Recipe for a comforting meal.

Conclusion

Whipping up a batch of these Bob’s Red Mill vegan muffins is an easy way to enjoy a wholesome, flavorful treat any time of day. The combination of whole grains, plant-based ingredients, and natural sweetness makes for a muffin that’s as nourishing as it is delicious.

Plus, the versatility of this recipe means you can tailor it precisely to your taste preferences and dietary needs.

Whether you’re new to vegan baking or a seasoned pro, these muffins are sure to become a favorite in your recipe collection. Don’t forget to experiment with different fruits and nuts to keep things exciting.

Happy baking!

For more comforting vegan recipes, be sure to explore our collection, including the Collard Green Casserole Recipes and other plant-based delights.

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