Vegan Butter and Salt Muffins

salt and butter…..do we really need any other incentives to make this recipe?! that’s good enough for me. wow, is all i really have to say. it’s a bold statement to make, but these go down in the top five best things i’ve ever made.

Vegan Butter and Salt Muffins are dairy-free, plant-based AND gluten-free. the ingredients that i used are outstanding in terms of quality, taste and texture.

Alex and i decided they taste like pancakes and that i should pitch the recipe idea to breakfast restaurants haha. honestly, every restaurant vegan or not should take these on as a breakfast side.

once you try them, you will totally see what we mean. seriously, you should give Vegan Butter and Salt Muffins to non-vegans and see if they can even tell (spoiler alert, they won’t) :).

in terms of the salt component, i used pink himalayan salt and just 1/2 tsp! you could add a little bit more, but i wouldn’t recommend too much more.

1/3 cup of maple syrup is all that you need for sweetness. the best part of the muffins though is the butter. for the mixture, you need 1/3 cup of melted butter and then you can always add more to the top haha.

there’s a key component to this recipe, which is creamy coconut yogurt it has to be really creamy and coconut yogurt is by far your best option, but you can see my next best sub in the recipe card!

these are the coconut yogurts i recommend:

  • The Coconut Collaborative

  • Cocojune (this is the brand i used for the muffins)

  • Culina

  • Anita’s

  • Coyo

  • Kite Hill coconut yogurt (this is the last option of the 6 i would use)

the yogurt will ensure a super soft and fluffy as a cloud texture, it’s just bliss!

ya know, i did think about turning these gems into pancakes but thought muffins would be the best way to go. the first time i made Vegan Butter and Salt Muffins, they didn’t turn out the exact way i had planned.

the muffins needed a few tweaks in the texture department, and a combination of gluten-free all purpose flour + almond flour did the trick. i used arrowhead mills all purpose gluten free flour by the way!

here’s everything you’re going to need:

  • almond flour

  • gluten-free all purpose flour

  • baking powder

  • maple syrup

  • coconut yogurt

  • vegan butter

  • almond milk

  • pink himalayan salt

  • vanilla extract

so for the vegan butter, i used country crock but there are lots of brands that i love! miyoko’s is also great along with melt and earth balance. use whatever you can get ahold of.

are you going to make Vegan Butter and Salt Muffins?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan Butter and Salt Muffins

Recipe by MaryCourse: Breakfast, Muffins, Snacks, SweetDifficulty: Easy
Servings

8

servings
Cooking time

30

minutes

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!

NOTE: to make into bread, bake in a bread loaf pan at 350 degrees for one hour. cool down completely before cutting it into slices.

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

Directions

  • 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.

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10 Responses

  1. I loved how these turned out. Not too sweet which is perfect for the morning and wonderful texture (which can be hard for GF recipes)! Love love love them and yes the favor profile is like a pancake. Amazing ?

  2. Do you have nutrition info for your recipes by chance? These look amazing and I’m making them regardless lol but just curious!
    Thanks!

  3. Made these and they were so good, reminded us of a vegan version of McGriddles from McDonald’s, and the taste was perfect, not too sweet, and the texture was moist as well, 10/10

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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