Recipe: Vegan Kiwi Muffins (Nut Free)

 I haven't made kiwi muffins as a vegan, though the omnivore version of me liked them. I had a hankering for them and couldn't find any vegan recipes that seemed like what I remembered, so what to do but make my own?

And these are great! They're even better than the ones I used to make, I think.

In fairness, I didn't whip these up entirely out of my own head. I was guided in the general principles of this muffin-making by an omnivore recipe at The Produce Moms. Aside from veganizing it, I also scaled it down. My recipe makes six muffins. Double it if you want a dozen!

Kiwi Muffins
Serves: 6

1 1/2 teaspoons ground flax seeds
1 1/2 tablespoons water
1/2 cup soy milk (or non-dairy milk of choice)
1/2 teaspoon apple cider vinegar
1 kiwi, peeled and chopped
1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/8 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons canola oil
Turbinado sugar (optional)

1. Preheat oven to 400 degrees. Line a muffin tin with 6 muffin cups (paper or silicone will both work).

2. Mix flax seeds and water in a small bowl and set aside to thicken, about 5-10 minutes.

3. In another small bowl, mix soy milk and apple cider vinegar and set aside to curdle.

4. In a medium bowl, sift together flour, sugar, baking powder, cinnamon, and salt.

5. In a large bowl, whisk together thickened flax "egg" mixture, soy "buttermilk" mixture, vanilla, and canola oil. Add in 1/4 of the dry ingredients and stir in, then add the rest 1/4 at a time, mixing after each addition. Don't overmix--you can start adding more when a bit of dry flour is still visible. At the end, just before it seems like it's mixed in, fold in the kiwi pieces.

6. Divide the batter among your prepared muffin cups. Sprinkle tops with turbinado sugar.

7. Bake for 20-25 minutes, until tops are browned and a toothpick inserted in the center of one muffin comes out clean. Enjoy!