Baking is always therapeutic, especially when baking with my kids. My little one is a tad too fascinated with muffins and she picked the dish for this week’s #FoodieMondayBloghop when Archana gave recipes with plant-based milk.Although I had Badam Thandai (keeping in mind that Holi is just around the corner), I went with the kid’s demands and baked her muffins after a long break !
Edit: The nutritional advantage of using Nut-based milk as compared with traditional dairy milk can be read here.
Our host for the week, Archana has an amazing collection of bakes and dishes from around the world, and she is a great friend too ! She did a wonderful guestpost for me a while ago, and am sure you would all love to read it 🙂
Read on to see what plant based milk was used to make this amazing Vegan Blueberry muffins that we loved to bake together on an early Sunday morning.
It was a wonderfully mad Sunday jugglingOats Dosaon the tava and these muffin preps on the other kitchen counter. Thankfully, I didn’t mess up both, and there you have a lovely breakfast / snack on the go, for both kids and adults. The only things I would make differently next time is to swap the all purpose with wholewheat or Oats flour as I ran out of both at the last minute AND to use brown sugar instead of refined sugar
(PS - a submission - this is perhaps the FIRST bake I have made with maida and refined sugar after 6-7 years and my palate took some getting used to ! ).
But the kids liked it for a change, and I look forward to peacefully packing their boxes with this muffin with a fruit for a filling snack.
Other Eggless Muffins you might like on this blog:
- Pumpkin Raisin Muffins
- Semolina Pizza Muffins
- Spicy Cinnamon & Pepper Muffins
- Eggless Morning Glory Muffins
- Wholewheat Orange Choco chip Muffins
- Wholewheat Jaggery Ragi Choco Muffins
- Almond meal Muffins with Oats and Honey
- Eggless Choco chip Coconut Muffins & Bread - 2 recipes
- Wholewheat and Finger millet -Choco walnut muffins
- Triple Chocolate Cupcakes
- Sugarfree Dates n Almond Muffins
PIN FOR LATER
Makes : 9~10 medium sized muffins
Prep time - 15 mins, Bake time - 20~22 minutes
Ingredients: {1 cup = 240ml}
Dry ingredients:
All purpose Flour - 1.5 cups (can sub partially or entirely with Wholewheat flour / Oats flour with slightly varying results)
Baking powder - 2 tsp
Cornflour - 1.5 tsp
Salt - ½ tsp
Wet ingredients :
Granulated Sugar - ½ cup (the muffins are mildly sweet, but you can adjust accordingly)
Neutral Oil - ¼ cup
Coconut Milk - ⅔ cup + 3 tablespoon cup water** (adjust consistency with more / less water)
Vanilla Extract - 1 tsp
Dried Blackberries - ⅓ cup + more as required
How to:
Preheat oven to 180 C / 375 F and line the muffin pans after greasing them lightly.
In a bowl, add the wet ingredients and whisk them well till the sugar dissolves.
In another bowl, sift the dry ingredients twice over. Roll the blackberries in a teaspoon or two of flour and keep aside.
Now add the wet mixture to the dry mix in batches, fold gently. Add the floured black berries and again fold.
Scoop the mixture into the muffin pans. Bake for 20-22 minutes or till a cake skewer comes clean (Mine were blond at 20 mins, so I increased the temp to 190C and baked for a further 1-2 min)
Once baked, cool on wire rack. Store in an airtight container and refrigerate any left overs
Enjoy warm with a cuppa !
Priya Iyer says
I'm no good at baking, so I'm always awed when I see people turning out these awesome baked goodies, often with alternative, healthier flours and sweeteners. This recipe of yours, for instance!
The muffins look just perfect. I'm sure they made for a lovely treat! 🙂
Kalyani says
they sure did Priya 🙂 I love baking muffins the most, and my kids love to pitch in too !
Mayuri Patel says
Ahhh, so tempting, wish I could have one. Haven't baked muffins in a very long time. Next time try soaking the dried fruit before using, makes the fruit more succulent.
Kalyani says
thanks Mayuri 🙂 WIll bake you a batch when we catch up in blr/mumbai. will surely try soaking them the next time, altho my kids loved the raisin like taste of the dried berries !
Vidya Narayan says
I love APF bakes too for a change and as long as the ingredients are home made without additives, it is good to consume once in a while. Not to forget they taste so delicious. Loved the replacement of milk with coconut milk. Adds richness, a slight sweet taste and goes well with berries.
Kalyani says
Thanks Vidya ! I did have a bite of this, and the mild sweet bake was an ocassional treat 🙂
Sujata Roy says
You are absolutely right. Baking is therapeutic. Love the aroma while baking. Muffins looks delicious. Loved the use of coconut milk in it. I have used this milk in many of my cakes and taste is always better. Superb share.
Poonam Bachhav says
I love baking like you and I often replace the ingredients to make it guilt free. Have yet to try my hands on coconut milk in my bakes though. Your muffins look just perfect !
Archana says
Kalyani thanks for the kid words. I am humbled.
These blueberry muffins sound so yum. Since I have not baked muffins for ages my fingers are itching to .
Looks yummy
Swati says
Kalyani the best thing about baking at home especially when there are kids at home,is that we know our ingredients whether it is APF or whole Wheat..your blueberry muffins look perfectly baked and are a delicious treat for breakfast or anytime snacking for kids..
veena says
Perfectly baked muffins Kal. And yes i was pleasantly surprised at seeing the apf, but if kids love it , then once in a while is perfectly ok. I have some dried berries too. Will try this for sure
preethi'scuisine says
Kalyani these vegan blueberry muffins are a die for. Baking is so therapeutic.Loved the use of coconut milk. Fabulous share.