Vegan Muffins


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These dairy and egg-free muffins are great for vegans or people with food allergies. Throw in some blueberries or dried fruit for extra flavor and nutrition!

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  • 2 C. whole-wheat pastry flour
  • 2 Tbs. wheat germ
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/3 C. granulated sugar
  • 1 C. soy yogurt or applesauce
  • 2 Tbs. safflower oil
  • 1/3 C. soy milk or rice milk

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Preheat oven to 350 degrees.  Place foil liners in 12 muffin cups. 

Combine flour, wheat germ, baking powder, baking soda, and sugar in a mixing bowl and stir together.  Make a well in center and pour in yogurt, oil, and enough milk to make a smooth, stiff batter.  Stir together until smooth. 

Stir in any additional ingredients (dried fruit, etc.) then divide batter among muffin cups.  Bake for 20 to 25 minutes, or until golden and cooked through. 

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