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These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute beautifully without making the muffin soggy. If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes. If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.

From Forks Over Knives: The Cookbook.

Ingredients

  • ⅔ cup unsweetened plant-based milk
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon apple cider vinegar
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup unsweetened applesauce
  • ½ cup pure maple syrup
  • 1½ teaspoons pure vanilla extract
  • 1 cup berries

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners or use a nonstick or silicone muffin pan.
  2. In a large measuring cup, use a fork to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.
  3. In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
  4. Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean.
  5. Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

Comments (18)

(4.86 from 14 votes)
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forallweknow1 month ago
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Definitely a hit, even with my partner who is not WFPB. I’m excited to try out variations.

Sarah Axling7 months ago
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I love this recipe. The base is so versatile. I have made them following the directions and they are delicious. I have also swapped out the berries for diced apples and raisins and added cinnamon and an oat crumble on top and they were fabulous. Today I used this recipe to make carrot cake muffins. I omitted the berries and replaced them with shredded carrots and raisins, and added some pumpkin pie spice. I also made a cream cheese icing using Kite Hill Vegan Cream Cheese, maple syrup, and a little vanilla paste. This has become one of my favorite recipes.

Ann Marie10 months ago
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DELICIOUS!!! As a note- to keep your blueberries from sinking to the bottom, mix a few in the batter and then sprinkle a few on top after you pour the batter in the pan. They will sink into the batter but not all the way to the bottom 🙂

Chris Pollard1 year ago
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I made these substituting a banana for the apple sauce and they were the first muffins I’ve made since going plant based that looked and tasted like cakes rather than disasters! Thank you. I am going to try with coffee and walnuts instead of the berries next time.

Holly1 year ago
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What is the nutritional information on these (calories, carbs, etc)

Debra A Bender1 year ago
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These were very good a little dry but good all the same. Will make these again.

Katie J1 year ago
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I made these and they didn’t last long…they taste wonderful!!

Nannette2 years ago
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Great and easy recipe!

Felicia Slattery2 years ago
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I made these muffins for my teenage daughter and her friends, none of whom eat plant-based. They had no idea they were eating healthy muffins – well they kind of did, I am known for making healthy food – but they’d never guess from the flavor. I substituted white whole wheat flour and used wild frozen blueberries- plus a few of the fresh larger ones. Baked them for 26 minutes and they came out perfectly. The sweetness level was ideal. I’m adding these to my brunch menu whenever I have guests. So good!

Stephanie2 years ago
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Delicious! I only had one third cup of apple sauce instead of one half so I made up the difference in liquid with unrefined coconut oil. I used fresh blueberries and baked for the minimum time and they were perfect. This is a great recipe that I will be adding to my favorites. My 22 year old vegan daughter thought these muffins were amazing.

Linda Baker2 years ago
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Can I use almond flour instead of wheat flour?

Lauren2 years ago
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very good! not overly sweet. i think it doesnt need as many blueberries though; the blueberries were ending up at the bottom and making it hard to hold the muffins without getting sticky.

Jana2 years ago
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I’ve made these so many times! They are delicious. I make a double batch and freeze them.

Sandra van Walsum2 years ago
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Very good! I made them with blueberries and oats. I’ll put less salt in it next time

Katie2 years ago
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I love these so much! Perfectly sweet and perfectly delicious! And SO easy to make!

Deanna Ehler2 years ago
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Can you substitute almond flour for the whole wheat flour requested ? Thank you

katie2 years ago
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these are ridiculous….i wish i had never found this recipe because i could not stop eating muffins. also they take about ten minutes to make.

Linnea2 years ago
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These are my family’s favorite muffins.

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Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.

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