4 Reviews

These were great. My three year old, who is dairy free, helped make them! the only adaptation was the addition of 1/2 tspn of vanilla essence. For oil, I used half coconut oil, half virgin olive oil. I loved the fact that they were not too sweet. Lovely and moist too :)

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schia July 27, 2010

I am giving it 5 Stars for FIVE reasons (1) I am so impressed that a muffin using water could turn out so well (2) Such Simple ingredients that I always have on hand (3) NO Dairy, thank you! (4) These even had DH's approval (5) Easy to make. ***I have to mention --- if you like a traditionally sweet muffin you will need to double the sugar, or, do what we did, eat them with a sweet spread. We used a mix of coconut oil and honey. YUM

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ChiefCook&BottleWasher June 30, 2010

Very versatile muffin with a pleasant fluffy texture! I made them with frozen mango and they were delicious! Also added cinnamon and a dash of vanilla. Not all that sweet- I quite enjoyed them that way- so I would recommend going generous on the sugar if you like a sweet muffin. All in all an excellent choice, especially if you (like me) found yourself out of milk and are looking for a dairy-free option.

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ddrem July 03, 2016

I love this recipe! I needed to make dairy free muffins for myself because dairy causes bad indigestion me. I love how its not too sweet. I did add one tsp of vanilla extract and 1/4 cup of chopped walnut to add to texture and taste.

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Chelsea V. January 21, 2016
Muffins Batter - Dairy Free