Whether you pack them with fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Watch our how-to video.
Special Diets:
Ingredients
Method
Preheat the oven to 400F. Line a 12-cup muffin pan with paper liners.
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 350F.
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.
Nutritional Info
Serving Size
1 muffin (with raisins)
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.