Perfect Vegan Muffins


This is a pretty amazing all around muffin mix. I have added blueberries and raspberries to make tasty berry muffins but the batter is versatile for just about anything you like to add to your muffins.

I’m posting my healthier take on these muffins by removing the oil, soy and most of the sugar. The original recipe options are in parentheses though, so you can try them both ways and decide for yourself.


2 cups all-purpose flour or spelt flour OR GF all-purpose flour mix  + 1 tsp xanthum gum

1/4 cup sugar (original recipe 3/4 cup sugar)

1/2 cup date sugar this is dried ground up dates-amazing as a sugar substitute for baking! (eliminate if using original recipe amount above)

1 TBSP baking powder

1/4 tsp salt (original recipe 1/2 tsp)

1 cup unsweetened applesauce (original recipe 1/2 cup soy yogurt or applesauce + 1/2 cup canola oil)

3/4 cup non dairy milk (original recipe 1/2 cup)

2 tsp vanilla extract (or lemon extract-yum!)

1 1/2 cups fresh or frozen berries

OPTIONAL ADDITIONS: 1-2 TBSP lemon rind, dried fruit, chocolate chips, nuts, seeds, coconut.


Preheat oven to 350 degrees

In a large bowl, combine all of the dry ingredients and mix well, add the wet ingredients and stir to combine. Gently fold the fruit into the batter. This will be a thick batter. If it seems too dry, you can add more non dairy milk or water.

Fill muffin pan with 12 liners or use a non-stick pan

Scoop the filling into each tin, filling it to the top. Bake for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Allow to cool on a wire rack.


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