By hannahactually on December 13, 2007
"These are delicious! From "The Garden of Vegan" by Tanya Barnard & Sarah Kramer."
Serving Size: 1 (134 g)
Servings Per Recipe: 6
"These are wonderful! I am not a vegan and did make a change to the recipe as I used butter and regular sugar rather than oil and stevia. I doubled the recipe and got 26 regular size muffins. Thanks, I needed something without eggs and these were so good I would make them again!"
"I used what we had: oatmilk and cinnamon applesauce. I added a bit more sugar: 3/4 cup brown sugar, and also added 1 tsp. vanilla. Everything else I followed true to this wonderful recipe. I am brand new to vegan baking and very grateful to have found this total keeper. Thank you hannahactually*
Update: Oops, I forgot - I used 2 cups of blueberries!"
"Excellent muffin recipe!!! I just got finished baking them for the first time and they are wonderful. I am so excited to find a recipe that turned out great using the egg replacer."
"This is definitely one of my favourite muffin recipes. I also used organic sugar, and had to sub mashed banana for the applesauce, which I think worked out fine. Also made a batch using chocolate chips instead of blueberries, just for a change. I think you could easily change up the fruit or flavour depending on what you have. I have also made these using spelt flour, worked perfectly. A great go-to recipe!"
"These were some of the best muffins I've ever made! They were very moist, and the oats added some great texture. I used whole wheat pastry flour and organic sugar (usually considered vegan). I found that I was fresh out of applesauce, so I subbed in apple butter mixed with a little water. It seemed to work well. I will definitely make these again!"