One-Bowl Muffin Recipe

After looking over my blog I realized I had never made a red velvet muffin recipe. Red velvet is one of my favorite cake flavors, so I knew I had to make it. These muffins turned out so delicious and even better than I imagined.

I love topping mine with either vanilla frosting or cream cheese frosting. You could also bake this recipe into a loaf if you prefer that over muffins.

 Vegan butter: you can use any vegan butter you prefer. Be sure it is MELTED. If you don’t have butter, you could also use a liquid oil. If you aren’t vegan, traditional butter works too.

Sugar: any GRANULATED sugar will work. I used cane sugar. Keep in mind if you use coconut sugar, it will turn the batter a slightly browner color rather than a whiter color. Liquid sweetener such as maple syrup will alter the recipe.

Applesauce: I used unsweetened applesauce. You could use sweetened; however, I find the sugar makes the recipe sweet enough. If you don’t want to use applesauce, you could use mashed banana or pumpkin. I wouldn’t recommend substituting the applesauce as it creates a fluffy texture.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk works as well.

All-purpose flour: I haven’t tested any other flours. However, the closest option would be a 1:1 gluten-free flour or oat flour. The measurements will likely be different so add slowly and stir as you go.

Almond flour: : I haven’t tested any other flours. However, the closest option would be a 1:1 gluten-free flour or oat flour. The measurements will likely be different so add slowly and stir as you go.

Red dye: if you want a more natural red color, you could use beet root powder.

Cacao powder: I like using cacao powder for the extra nutrients. If you don’t have cacao powder, you can use cocoa powder.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

• Red dye

• Cacao powder

Recipe:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup applesauce

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 1/3 cup almond flour

• 2/3 cup all-purpose flour

• Red dye (as much as you want)

• 2 tablespoons cacao powder

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cupcake pan with liners or spray with cooking spray.

3.    Melt the butter. Once melted transfer to a larger bowl and add in the sugar, applesauce, and nondairy milk. Stir well.

4.    Add in the baking powder, all-purpose flour, and almond flour. Stir until everything is well combined.

5.    Pour half the batter into a separate bowl and add in the red dye and cacao powder. Stir well.

6.    Alternate pouring each into the cupcake liner. Optional: use a knife to get the marble effect.

7.    Bake for 20 minutes.

8.    Optional: add frosting.

Be sure to store the muffins in the refrigerator or freezer. The muffins should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!