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- 2 cups all-purpose flour - 1 cup almond flour - 1 cup coconut sugar - 1 cup almond milk (or any preferred non-dairy milk) The main ingredients form the base of your muffins. All-purpose flour gives structure, while almond flour adds a nice nutty flavor. Coconut sugar sweetens the mix naturally, offering a rich taste. Non-dairy milk keeps these muffins vegan and moist. You can choose almond milk or any other favorite plant-based option. - 1 cup mixed berries (blueberries, raspberries, strawberries) - 1/2 cup chopped walnuts or pecans (optional for added crunch) Flavor additions make your muffins special. Mixed berries add bursts of sweetness and color. You can use fresh or frozen berries based on what you have. Nuts, like walnuts or pecans, give a nice crunch. They also add healthy fats and protein to your muffins. - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon vanilla extract Baking essentials are key for rising and flavor. Baking powder and baking soda help your muffins rise, making them light and fluffy. Salt balances the sweetness, enhancing the overall taste. Vanilla extract adds a warm, inviting aroma, making your kitchen smell amazing while they bake. First, preheat your oven to 350°F (175°C). This helps muffins bake evenly. Next, prepare the jumbo muffin tin. You can use paper liners or grease it lightly with coconut oil. This step prevents sticking and makes cleanup easier. In a large mixing bowl, combine the following dry ingredients: - 2 cups all-purpose flour - 1 cup almond flour - 1 cup coconut sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt Whisk these dry ingredients together well. This ensures even mixing and helps eliminate clumps. A smooth mix gives you soft muffins. In another bowl, whisk the wet ingredients: - 1 cup almond milk - 1/2 cup unsweetened applesauce - 1/3 cup melted coconut oil - 1 teaspoon vanilla extract Mix these until smooth. This step adds moisture and flavor to your muffins. Once combined, pour the wet mixture into the bowl with the dry ingredients. Gently stir using a spatula. Be careful not to overmix. A few lumps in the batter are okay. They will bake out and make your muffins light and fluffy. To make great muffins, avoid overmixing the batter. When you mix too much, muffins can turn tough. Stir just until the dry and wet ingredients combine. A few lumps are okay; they help keep muffins fluffy. Use proper measuring techniques. Use a scale for accuracy or spoon flour into a measuring cup. Level it off with a knife for the right amount. Accurate measurements help your muffins rise and taste great. Using fresh berries can boost flavor. Blueberries, raspberries, or strawberries add color and taste. They also keep the muffins moist. Choose ripe, juicy berries for the best results. Opt for high-quality ingredients. Choose organic flour or premium coconut sugar for richer taste. These choices make a big difference in the final muffin. Quality matters when it comes to baking. Try different toppings like maple syrup or vegan yogurt. A drizzle of syrup adds sweetness, while yogurt gives creaminess. These options make muffins feel special. For presentation, serve muffins warm. Place a few extra berries on top to make them look nice. A sprinkle of chopped nuts can add crunch and color. These small touches make your muffins shine. {{image_4}} You can have fun with flavors! One great option is chocolate chip muffins. Just add 1 cup of vegan chocolate chips to the batter. The warm, melty chocolate makes every bite a treat. Another tasty choice is carrot cake muffins. Grate two medium carrots and fold them into the batter. You can also add 1 teaspoon of cinnamon for a warm spice. If you need a gluten-free option, it’s easy! Simply swap the all-purpose flour with gluten-free flour. You can use a mix of almond flour and a gluten-free blend. This change keeps the muffins soft and tasty. Make sure to check the flour's labels for best results. Want to change the sweetness? You can use maple syrup or agave nectar instead of coconut sugar. If you use maple syrup, cut back on the almond milk by 1/4 cup. This keeps the batter from being too wet. Agave nectar is sweeter, so you might want to use less than the amount of sugar. Explore these variations to find your favorite flavor! To store your jumbo vegan muffins at room temperature, place them in an airtight container. This keeps them fresh for up to three days. Make sure they cool down completely before sealing them. If you do not have an airtight container, use plastic wrap or foil. Avoid leaving them exposed to air to prevent drying out. For long-term storage, freezing is best. Wrap each muffin tightly in plastic wrap or foil. Place the wrapped muffins in a freezer-safe bag or container. This helps keep them fresh for up to three months. When you want to enjoy them again, simply remove a muffin from the freezer and thaw it at room temperature for a few hours. You can also microwave it for about 30 seconds for a quick thaw. To reheat your muffins, the oven is the best method. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat them for about 10 minutes. This warms them through and brings back their fresh taste. If you’re short on time, you can also use a microwave. Heat each muffin for about 20-30 seconds. This method is quick but may make the muffin a bit soft. Yes, you can use many milk options. Almond milk works well, but you can try oat milk, soy milk, or coconut milk too. Each type gives a unique taste. Choose the one you love best. Just keep the amount the same as the recipe calls for. To make these muffins without oil, use unsweetened applesauce. It gives moisture and flavor. You can also use mashed bananas or nut butter. Keep in mind that these choices may change the flavor a bit. Experiment to find what you like. Serve the muffins warm for the best taste. You can drizzle maple syrup on top or add a spoonful of vegan yogurt. For extra flair, sprinkle some fresh berries or chopped nuts. Enjoy them with a cup of coffee or tea for a cozy treat! Jumbo vegan bakery muffins offer endless possibilities for taste and texture. From using all-purpose flour to adding mixed berries, you can create your perfect treat. Remember to prep your ingredients carefully and avoid overmixing to get that fluffy texture. Enjoy the muffins fresh or stored away for later. There’s a version for everyone, whether you prefer chocolate chips or want to try gluten-free. Baking these muffins is fun and rewarding, making them a great choice for any occasion.

Jumbo Vegan Bakery Muffins

Indulge in the deliciousness of Jumbo Vegan Bakery Muffins with our easy recipe! These muffins are fluffy, packed with mixed berries, and made with wholesome ingredients like almond flour and coconut sugar. Perfect for breakfast or a snack, they’re sure to impress. Follow our simple steps and elevate your baking game today! Click through to explore the full recipe and start your muffin-making adventure!
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Ingredients
  

2 cups all-purpose flour

1 cup almond flour

1 cup coconut sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup almond milk (or any preferred non-dairy milk)

1/2 cup unsweetened applesauce

1/3 cup melted coconut oil

1 teaspoon vanilla extract

1 cup mixed berries (such as blueberries, raspberries, or strawberries)

1/2 cup chopped walnuts or pecans (optional for added crunch)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a jumbo muffin tin by either lining it with paper liners or lightly greasing it with coconut oil to prevent sticking.

    In a large mixing bowl, combine the all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly until they are evenly mixed, ensuring there are no clumps.

      In another bowl, whisk together the almond milk, applesauce, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.

        Pour the wet mixture into the bowl containing the dry ingredients. Gently stir the ingredients together using a spatula or wooden spoon until just combined. Be cautious not to overmix; a few small lumps are perfectly fine.

          Carefully fold in the mixed berries and, if using, the chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.

            Using a spoon or an ice cream scoop, divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full to allow space for rising during baking.

              Place the muffin tin in the preheated oven and bake for 25-30 minutes. The muffins are done when they turn golden brown, and a toothpick inserted into the center of one comes out clean.

                Once baked, remove the muffins from the oven and allow them to cool in the tin for approximately 10 minutes. After that, gently transfer the muffins to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6 jumbo muffins

                    - Presentation Tips: Serve the muffins warm, adding a delightful drizzle of maple syrup or a dollop of vegan yogurt on top for a creamy touch. For an appealing look, garnish with extra berries or a sprinkle of chopped nuts!