
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
®/™©2022 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands
This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070.
MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

Add to Meal Planner
Ingredients
US|METRIC
20 SERVINGS
Did you make this?
Add All to Shopping List
Add to Meal Planner
NutritionView More
Unlock full nutritional details with subscription
130Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories130Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium115mg5% |
Potassium160mg5% |
Protein2g4% |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber3g12% |
Sugars10g20% |
Vitamin A0% |
Vitamin C6% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(18)

Sue 6 months ago
Moist and delicious. Always happy to find vegan options for my grandson with egg and dairy allergies. Subbed plant based butter for oil because that was what I had on hand.

Judy Armstrong 7 months ago
Yummy and sweet enough! I subbed refined coconut oil for the safflower oil. I forgot the salt. (oh well). Excellent flavor and nice and moist. Made 12 muffins with the batter. Even non-vegan hubby liked them. Serve warm with vegan butter.

Elle 10 months ago
A little bland, unfortunately, without any added spice! Hoping it gains flavor as it sits.

Stefana Mladenovic a year ago
I made these muffins with homemade chocolate, wild blueberries and cherries. All three versions turned out great. I put agave syrup instead of maple syrup and just 1/3 cup of it and it was sweet just as it should be (at least for my taste). I totally recommend this receipe!

Greg Lovell 2 years ago
These turned out great, I love the texture. Used whole wheat pastry flour and swapped in 1 c. buckwheat flour (also experimenting w swapping in some chickpea flour and almond flour). Used 50/50 maple syrup and keto maple flavored syrup from monk fruit. Stir liquids and dry goods together w wooden spoon so as not to over mix. Add 1-2 tbsp cocoa powder, chopped walnuts, and 1-2 tbsp chia/flax/hemp seed. *Need to do the toothpick test after a good 25 min cooking at 350, especially since I added extras and made the muffins bigger.

G B. 2 years ago
Loved this recipe. I used coconut oil instead of sunflower, 50/50 regular whole wheat and whole wheat pastry flour, just over 1/3 cup of maple syrup based on another reviewer’s suggestion and it was perfect. Needed to bake for add’l 10 mins and only got 12 muffins not 20 :-). Will def mane again!

Lisa DK 2 years ago
Amazing! I changed the sunflower oil to coconut oil. Will be making it again very soon!

Kristen 4 years ago
Made a few substitutions using what I had on hand. Regular flour, regular milk, and Bertolli brand light tasting olive oil. Filled 12 muffin cups to the top so I baked them a bit longer than recommended (about 27 minutes). They came out great! My husband and I loved them. I will be making these again!

Pasha Chan 5 years ago
Amazing🖤🌿
It was very tasty 🤤
I'm really glad I can eat sweets and lose weight)))