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Nancy Dafoe: "These muffins are simple to make, delicious and h…" Read More
10Ingredients
30Minutes
130Calories
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Ingredients
US|METRIC
20 SERVINGS
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium115mg5% |
Potassium160mg5% |
Protein2g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber3g12% |
Sugars10g |
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(20)

Holly Beck 3 months ago
This was a bit bland, but the blueberries helped. I used applesauce instead of the oil. Maybe that was an issue.

Sue a year 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 a year 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 2 years ago
A little bland, unfortunately, without any added spice! Hoping it gains flavor as it sits.

Stefana Mladenovic 2 years 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 3 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. 3 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 3 years ago
Amazing! I changed the sunflower oil to coconut oil. Will be making it again very soon!

Kristen 5 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 6 years ago
Amazing🖤🌿
It was very tasty 🤤
I'm really glad I can eat sweets and lose weight)))