Basic Muffin Recipe

I found a version of this recipe in a VegNews about 15 years ago. It is worn and torn but the results are always well received by nonvegans and vegans alike. I use this same recipe for blueberry, carrot or zucchini raisin, banana pecan, and chocolate chip walnut muffins. I basically add 2 cups of my choice of yummies.

I like to mix up my grains so I throw in a different combinations of flours each time I make it

Makes 10-12 small muffins

1 cup flour (barley, spelt, rye or corn flour and for gluten free coconut, almond, buck wheat or rice flours)

1 cup rolled oats (If you are avoiding gluten make sure label specifies gluten free)

1 tablespoon baking powder

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/2 cup plant based milk

1/2 cup maple syrup

1/4 cup olive oil

1 cup of nut of choice or raisin

1 cup of main flavor for muffin (chocolate chip, banana, blueberries, carrots, zucchini,…)

Instructions

1) Preheat oven to 400 degrees. Lightly grease a 12 cup muffin tin or line with paper or reusable liners.

2) In a large bowl, mix flour, oats, baking powder, sea salt and cinnamon. Add plant milk, maple syrup and olive oil. Stir just until blended. Fold in your 2 cups of chosen yummies

3) Spoon mixture into prepared muffin tin. Bake for 20-25 minutes. Check at 20. Mine are almost always ready then.