Vegan Butter and Salt Muffins
recipe yields 8 medium size muffins. i filled the muffin cups to the top with batter! see text above for brands used and additional tips!u003cbru003eu003cbru003eu003cstrongu003eNOTE: to make into bread, bake in a bread loaf pan at 350 degrees for one hour. cool down completely before cutting it into slices.u003c/strongu003e
Servings 8 servings
Calories 300kcal
Ingredients
- 1 cup almond flour
- 1 and 1/2 cups gluten-free baking flour
- 1/2 tbsp baking powder
- 1/2 tsp pink himalayan salt (sea salt should work too). you can always taste the batter and add more, i just didn't want the salt to overpower the other flavors.
- 1/3 cup maple syrup
- 1/3 cup creamy coconut yogurt- if you can't have coconut, find something that is dairy free + thick and resembles the texture of greek yogurt.
- 1/2 tsp vanilla extract
- 1/3 cup melted vegan butter
- 1 cup unsweetened dairy free milk
Instructions
- preheat the oven to 350 degrees.
- first combine the dry ingredients and then add in the wet ones. fill 8 muffin cups to the top and bake at 350 degrees for 30 minutes.
- allow the muffins to cool down completely and then serve with whatever you like! a little drizzle of maple syrup and tsp of butter is amazing!
- store in the fridge or freezer in an airtight container.