I love eating muffins or breads with some eggs and fruit for a balanced breakfast in the morning. I especially like it if I know exactly what’s going into them, both for health reasons and food restrictions. These dairy-free muffins are made with simple ingredients that make them safe for anyone to eat.
There are tons of ways to serve these muffins, especially if you’re hosting a brunch with lots of people. They’re very versatile and can be doctored up with honey, jam, and fruit for extra flavor.
Dairy-Free Vanilla Muffins
Ingredients
Instructions
Line 24 cupcake tins and preheat the oven to 350°F.
Add the sugar, flour, baking powder, salt, and vanilla to a mixing bowl and stir.
Slowly add in the Crisco, milk, water, honey, and eggs.
Scoop the muffin batter into the cupcake tins.
Bake for 20 minutes until the tops look firm.
Muffins are often made with dairy, which is (in my opinion) unnecessary. They can easily be made without milk or with a substitution milk like coconut milk. They certainly don’t need buttermilk, but that’s often the base for most muffins on the market.
Vanilla is a great flavor to use because it adds a level of sweetness without adding extra sugar. That’s really important to me for muffins because having too much sugar in the morning can throw off your whole day.
Between the coconut milk, vanilla, and honey, there are tons of things making these dairy-free muffins flavorful and moist. I love spreading some strawberry jam on them in the morning with some fruit and yogurt. You could also make it into a parfait version with the same ingredients.
These muffins will be a huge hit. Make them ahead of time and eat them for breakfast for the rest of the week or bring them to a brunch gathering with friends. It’s one of my favorite recipes with a super simple yet delicious flavor.