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)
- 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.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
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 MuffinsCourse: Breakfast, Muffins, Snacks, SweetDifficulty: Easy
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!
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
- 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.