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


  • 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.)


  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.
Tip: Add cinnamon for extra flavour!