Warm and sweet with a satisfying crumbly crunch, these muffins hit on all the right taste points. This recipe also makes use of Kinloch Pecan Oil which is great for baking--this Louisiana product definitely deserves some space in your pantry.
These egg and dairy free muffins are nothing short of delicious. The baking soda and vinegar do the leavening work of the egg, and the almond milk subs in for dairy. These muffins bake up with a beautiful rounded crown and golden brown color. Frozen blueberries can be used in place of fresh.These make for a wonderful breakfast or snack any time of the day!
