Almond Milk Muffins

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
  • 2 eggs


  1. Heat oven to 400°F. Line 13 muffin cups with paper baking cups.
  2. In large bowl, whisk together flours, baking powder, salt and sugar.
  3. 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.
  4. Bake muffins 14 minutes or until muffin top springs back when indented.