Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners)
In a large bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.
In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.
Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Don’t over mix.
Divide the batter evenly between the muffin cups. Add the optional mix-ins on top and use a knife, toothpick or small spoon to swirl them into the batter.
Bake the muffins in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.
Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of milk and yogurt, you can use any other plant-based milk and yogurt.
- Instead of peanut butter, you can use any other nut butter or allergy-free butter, like sunflower butter
- Instead of oil, you can use applesauce.
I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.HOW-TO VIDEO: