These muffins are simple to make, delicious and healthy!

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

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!