- 2 cups whole wheat pastry flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup agave nectar
- 1/2 cup coconut oil, at room temperature
- 1/2 cup unsweetened plain almondmilk or other non-dairy beverage
- 1 tablespoon cider vinegar
- 1 teaspoon pure vanilla extract
- Add 1 cup of any of the following:
- dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
- chopped fresh fruit (pears, apples, bananas, etc.)
- vegan chocolate chips
- Add 1 teaspoon of any of the following:
- ground ginger
- poppy seeds
- chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
- unsweetened coconut flakes
- finely grated orange, lemon, lime or grapefruit zest
- ground cinnamon
- unsweetened cocoa powder
- fresh or frozen (unthawed) blueberries
In a large bowl, whisk together flour, baking soda and salt; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.