These are easy to make dairy free and plant-based by substituting butter for olive oil or another oil. I haven’t tested it yet, but I’ll get you can use apple sauce in place of butter as well. I use dairy-free milk in this recipe, but feel free to replace it with yogurt, cream, oat milk, or your favorite milk.
Mix or whisk the wet ingredients into the dry ingredients.
Pour the batter across the 6 liners and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Additionally, you can toast the tops of the muffins briefly in a toaster oven or bake the muffins another 5 minutes or so.
Cool and eat! Store in the refrigerator for a week or so, or freeze for a few months.