*INGREDIENTS° 200 gr of Flour (1 3/4 Cups All Purpose Flour)° 1 tbsp Cornstarch (1 tbsp Cornstarch)° 1 tsp Baking Powder (1 tsp Baking Powder)° 80 gr of Sugar (1/3 Cup Cane Sugar)° 120 gr of Vegan Yogurt (1 Cup Vegan Yogurt)° 240 mL of Plant Based Milk (1 Cup Plant Based Milk)° 1 tsp Apple Cider Vinegar (1 tsp Applecider Vinegar)° 110 mL Melted Coconut Oil (1/2 Cup Coconut Oil, Melted)° 1 tsp Vanilla (1 tsp Vanilla Extract)° 50 gr of Sugar + 2 tsp of Cinnamon (1/4 Cup Sugar + 2 tsp Cinnamon)*INSTRUCTIONS1- Preheat oven to 180°C and prepare your muffin tin.2- In a bowl, mix the vinegar and soy milk, leave for 5 minutes.3- In a salad bowl, pour all the dry ingredients and whisk. Then add the liquids. Mix again to incorporate everything without stirring too much.4- Fill your muffin cups with an ice cream scoop.5- Sprinkle cinnamon sugar on top of each muffin.6- Bake for 15-20 minutes or until golden brown and the tip of a toothpick comes out dry.7- Put them on a rack and let them cool.8- Decorate and Enjoy 🙂!
