Here’s where it gets sneaky. Because almond milk has a thinner consistency, your batter might seem runnier than normal. You’ll look at it and think, “Did I mess this up?” No, you didn’t. Almond milk just doesn’t have the body of dairy milk, so it doesn’t thicken batters the same way.
My advice? Resist the urge to add extra flour. Trust the process, because that thin batter will still bake up just fine. I learned this the hard way when I added a handful of flour to a muffin recipe and ended up with bricks that could double as doorstops.
