Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Sheila (
Shestyles@aol.com)
Whole Wheat MuffinsIngredients (use vegan versions): 2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup maple syrup
1 teaspoon cinnamon
1cup water
Directions:Mix all dry ingredients in large bowl. Next combine wet ingredients in a bowl and then mix well with dry ingredients. Pour into prepared muffin pans and bake at 375 for 20 to 25 minutes.
Serves: 6-8
Preparation time: 30minutes
Thanks for the recipe!! The muffins are yummy and they even look pretty. They even have a little bit of sweet taste in them because of the maple syrup. Now the big test is to see if the family likes them. I like them right out of the oven.
Archived comment by: wendy
This is a wonderfully simple recipe. I am a college student and usually don't have many ingrediants on hand yet this suited me perfectly. I added bananas, walnuts, carrots, and carob chips also a teaspoon extra of cinnamon. Perfect and light. I think I will try with applesauce next time. Thanks.
Archived comment by: tiffany
This recipe turned out great. I added a teaspoon of cinnamon and used applesauce in place of the oil and they turned out beautifully.
Archived comment by: princessnothing
Thank you for the recipe. They are delicious!!
Archived comment by: parge
I used applesauce instead of oil and also, added a little bit more of baking soda. The muffins turned out quite pretty looking cuz I sprinked sunflower seeds on top. But it wasn't sweet enough. Perhaps its cuz my applesauce was unsweetened. Next time, I'll add more sweetener. The additional tsp of cinnamon is key. They were still a little too dense for my liking; not sure if its because I took them out too quickly at 20mins. Also, they stuck onto the paper so I'll use PAM first next time. All in all, I think its a good basic base for ww muffins. Even with the substitutions I made, it turned out decent. I think trial and error will perfect this recipe.
Archived comment by: galinusa
A little crumbly but sooooooooooo good!!! Thank you!
Archived comment by: waterlilypo
these muffins totally rock! i used honey and a little bit of sugar because i didn't have maple syrup. i also added carrots, walnuts, and golden raisins.
Archived comment by: feral
oops! honey isn't vegan... sorry!
Archived comment by: feral
I used soy milk instead of water and they came out soft and moist. These are great. I like how they're not very sweet.
Archived comment by: gillianNW3
This is a great recipe. I made it virtually fat free by substituting applesauce for the oil, and using Wax Orchards Fruit Sweet in place of the maple syrup. I lined my muffin pan with nonstick foil. Oh, and I also followed other reveiwers suggestions to add 2 tsp of cinnamon instead of 1. They came out sooooo good! My boyfriend ate three of them in 10 minutes. :-)
Archived comment by: speltrong
Just made these again today (as I described in my above post), but this time I folded in about a cup of chopped golden delicious apple. Very tasty!
Archived comment by: speltrong
this recipe was SUPER! it was great and easy! loved it!
Archived comment by: shitasticVegan
Yum! I added applesauce for the oil and soymilk for the water and it turned out delish! Very moist and tasty!
Archived comment by: michelle144
My non-vegan sister liked them, and I liked them too. They came out a little too moist, but probably because I took them out too early. Good stuff!
Archived comment by: oexoskeletalx
Excellent!! This recipe is now an all time family favorite! I modified the recipe slightly to make awesome orange cranberry & blueberry muffins. Thanks for sharing
Archived comment by: seasalt
These muffins are wonderful they are light, sweet and still whole wheat.
Thank you for posting this recipe. As soon as I tried it I gave it to my mother-in law and she thought it was wonderful too. She even put it with soy Vanilla ice cream. Yummy!
Archived comment by: brandi anderson
These muffins are wonderful they are light, sweet and still whole wheat.
Thank you for posting this recipe. As soon as I tried it I gave it to my mother-in law and she thought it was wonderful too. She even put it with soy Vanilla ice cream. Yummy!
Archived comment by: brandi anderson
This recipe will take a lot of abuse! I substituted in 1/4 cup of white flour (didn't want to open a new bag of whole wheat), used 1/2 c applesauce instead of 1/2 c oil, and used a combination of golden syrup and rice syrup (wanted to use up some odds and ends)instead of maple syrup. The muffins were wonderful -- very moist and full of flavor.
Archived comment by: terestala
Terrific turn out! I added soy nog instead of water, a cup of fresh cranberries and a mashed banana for a Christmas morning muffin to wake up for. So moist and wonderful. I made mine with organic whole-wheat pasty flour.
Archived comment by: esmee
I made these today. I more or less followed the recipe except that I replaced part of the maple syrup with molasses. Oh, and I added a pinch each of nutmeg and ginger. Anyhow, these are good, but very crumbly. I just tried cutting one in half to spread it with margarine, but it fell apart. I may try making these again sometime with some applesauce or a mashed banana. Hopefully that keeps them together better. Some more cinnamon and a handful of quick oats would probably be good, too. I got 12 muffins from this recipe.
Archived comment by: katica
Great base recipe, I've changed it up a bit and am now famous for these healthy but delicious muffins. I use applesauce instead of oil, but more importantly, I had some flavors. The best so far is shredded carrots, raisins (or cranraisins), and ginger, which I cook for a while with cinammon, nutmeg and cloves. You can also add honey to that mixture when you're cooking it and it comes out delicious. Then just add the mixture to the batter.
Archived comment by: telavivyogi
I used soybean oil, soy milk and barley malt syrup as substitutions. Added sunflowers on the top and added 2 tsps. of cinnamin like earlier recommendations. Didnt come out moist, nor dry. Great texture for all whole wheat. Not sweet, just barely can tell a sweetness. A keeper recipe! Thanks.
Archived comment by: shabbyChicVeg
Wow! These are excellent! I used 1/4 cup of Saskatoon berry syrup and 1/4 cup of maple syrup. Not too sweet, and a nice, soft texture. I will definitely make these again and try adding fruit, nuts, and seeds for variety. Thanks for posting!
Archived comment by: veggievulture
Does anyone know if Pureed pumpkin would work in place of the oil, like applesauce does?
Archived comment by: amkoruns
These were great. I an extra 2 tbs of flour cause of high altitude baking (with an extra splash of water) and they came out perfectly. This is a great basic recipe that I'm going to try with banana and walnut, orange zest and cranberry, and with homemade spiced apples. This was my first try baking vegan sweets (most vegan muffins I've had have been gummy and super dense), but these were light and moist. Thanks!
Archived comment by: ilikefood
So I did make these again...substituting the juice of one orange for some of the water....added the zest of one orange, used a tsp of vanilla instead of cinnamon and added dried sweetened cranberries. They came out amazingly. I also added a sprinkle of vegan sugar on the tops of the muffins before baking to make bit sweeter. Great recipe!
Archived comment by: ilikefood
