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.see more from this author
Definitely a hit, even with my partner who is not WFPB. I’m excited to try out variations.
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.
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 🙂
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.
What is the nutritional information on these (calories, carbs, etc)
These were very good a little dry but good all the same. Will make these again.
I made these and they didn’t last long…they taste wonderful!!
Great and easy recipe!
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!
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.
Can I use almond flour instead of wheat flour?
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.
I’ve made these so many times! They are delicious. I make a double batch and freeze them.
Very good! I made them with blueberries and oats. I’ll put less salt in it next time
I love these so much! Perfectly sweet and perfectly delicious! And SO easy to make!
Can you substitute almond flour for the whole wheat flour requested ? Thank you
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.
These are my family’s favorite muffins.