Sometimes I get these extremely urgent cravings for muffins. While I buy the occasional muffin at Starbucks, I’d rather make them at home every time.
Let’s be real. Muffins are always in season.
Make these muffins gluten-free:
To make these babies gluten-free, I suggest swapping out the regular flour for gluten-free all-purpose flour. Bob’s Red Mill definitely has this and it can be found in most general grocery stores next to the regular flour.
These were tested with almond flour and it was okay — not great. The tops sunk quite a bit and the texture just wasn’t very muffin-y.
So go ahead and use almond or coconut flour if you need to, but be prepared to pop out some interesting-looking and tasting muffins.
Make these muffins vegan:
Flax eggs are your best friend for vegan baking.
Here’s how to make them:
- Combine 1 TBSP ground flaxseed meal with 3 TBSP water.
- Let the mixture sit for 15 minutes at room temp or in the fridge.
- The final result will be goopy, like an egg.
This recipe calls for 2 eggs, so you need 2 TBSP ground flaxseed and 6 TBSP water.
You can also use chia seeds to make a chia egg with the same formula, just replace the flaxseed with chia seeds.
Note that when using chia seeds to make a chia egg, you may need to add a bit more water if it’s too thick.
How many muffins in a serving:
I would eat two muffins per serving, but that’s just me! They’re small, but filling.
You can cut ’em in half and toast them with some butter for breakfast if you’re feeling fancy, or just eat them on the go.
Storage & reheating notes:
Muffins will store in the fridge for up to 6 days and in the freezer for up to 3 months! You can eat them at room temp, cold or reheat them in the microwave (30-45 seconds) or in the toaster oven.
Happy prepping 🙂
I’d love to see your version of this recipe! Feel free to share it with me via DM on Instagram @worwkeeklunch or tag me in the caption/on the photo of a post.