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.

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.

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

Great recipe. Very versatile and forgiving. Kids loved it.

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!

They smell and taste amazing !

Delicious I add vegan chocolate chunks and they are very delicious

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.

Very good, so soft, not too sweet so perfect for breakfast

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!

Amazing recipe! Easy and super yummy!

i love these and the whole family did as well! :)

Amazing! I changed the sunflower oil to coconut oil. Will be making it again very soon!

Amazing!!!! Definitely will make them again. Perfect moist and sweetness.

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!

very yummy, I doubled the blueberries and it was even better

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

I added coconut shreds to the top of mine, it was delicious!