Simple and sweet, but not too sweet, these Almond Milk Muffins are the perfect basic recipe for which to add raspberries, blueberries, apples, or chocolate chips!
Author:by Serena Ball, RD
Yield:13 muffins 1x
1 1/4 cups all-purpose flour
¾ cup whole wheat pastry flour (or white whole wheat flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
3/4 cup almond milk beverage, rice milk beverage, or 2% milk
1/3 cup canola oil
Heat oven to 400°F. Line 13 muffin cups with paper baking cups.
In large bowl, whisk together flours, baking powder, salt and sugar.
In a small bowl, whisk together milk, oil and eggs. Using a wooden spoon, stir into flour mixture just until moistened, about 15-20 strokes. Divide batter evenly among muffin cups using a large cookie scoop, or ice cream scoop.
Bake muffins 14 minutes or until muffin top springs back when indented.