Fabulous New Vegan Muffin Recipe

I’ve started making large batches of muffins and freezing so that we will always have a nice snack on hand. I thought I’d share the recipe because we are having so much fun with it!

Basic Recipe

3 C Whole Wheat Flour

1 C Evaporated Cane Juice

2 Tsp Salt

4 Tsp Baking Powder

1 1/2 C Milk Substitute or Water (we have been using vanilla Rice Milk)

1/2 C Palm Fruit Oil (Ok, I’ve been using my everyday spoons and putting in four or so of the “tablespoon” size)


Preheat oven to 400* F. Put all dry ingredients in mixer (or bowl) and mix. Add milk substitute, oil and add-ins. Stir just until blended. Fill muffin cups 2/3 full. Bake for 20-25 minutes, until the top is lightly browned and does not yield when touched.

Oh my word, these are just fabulous! So far, I have added about a tablespoon of cinnamon and about 3/4 C of raisins (my favorite) or 1.5-2 C of applesauce or about 1.5 C peanut butter (should have gone for more). I plan to add sweet potato, banana, peaches, blueberries, and, well, about anything else I can think of! We have made muffins every day this week except today!


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