Never made vegan muffins before? No problem – this basic recipe is designed for beginners! It substitutes flax seeds for eggs and soy milk for dairy milk, and uses maple syrup for sweetness.

Makes 1 dozen

Ingredients:

• 2 cups whole wheat pastry flour
• 2-3 tbsp raw sugar or maple syrup
• 2 tsp baking powder
• 2 tbsp ground flax, corn starch, or arrowroot powder
• Pinch of salt
• 1 ¼ cup soy milk or water (reduce liquid if you are using juicy fruits or maple syrup)
• ¼ cup oil
• Chopped fruit or nuts (cranberries, raisins, apples, peaches, pecans, etc.)

Instructions:

1. Prepare muffin pans by lightly oiling them or inserting paper muffin liners.
2. Combine dry ingredients in a large bowl.
3. Combine soy milk (or water) and oil in a separate bowl.
4. Prepare chopped fruit.
5. Heat up oven to 375°F.
6. Combine dry and wet ingredients. Don’t over mix. The batter should be a thick but pourable consistency. Test to see if it slowly drops off a spoon. Add more flour or water if necessary.
7. Fold in any fruit or nuts you are using.
8. Fill muffin pans with batter.
9. Bake for 25-30 minutes.