No refined sugar.
Gluten free can be achieved by swapping all-purpose for gluten free flour or by using all almond flour. If you’re not gluten sensitive, then you can also swap for whole wheat flour. I stuck with regular all-purpose flour though, which I think tastes the best and provides the best classic muffin texture.
Any kind of sweetener is welcome from maple syrup to agave. Same goes for the milk. Any non-dairy milk (and any level of fat). Your choice. Same goes for the oil. Olive, coconut, vegetable, you name it. Pretty cool, huh?
And finally, you have the choice of classic muffin liners or these newer standing muffin cups. The classics make 12 muffins and the standing cups make 8 muffins. I put a picture below for what it will look like when you bake it in a classic muffin liner. Don’t mind the coaster under the muffin…it was still warm, and I wanted to protect the table.
Oh wait! One more choice you get on these. When to eat them. 🙂 These are tasty enough for a dessert and healthy enough for breakfast. They’re shockingly good. I can’t believe you can make such a delicious muffin without an egg and milk. These are pretty mind-blowing, I can’t wait for you to get baking!
For other vegan muffins try these: Vegan Lemon Poppy Seed Muffins. For the flat-out-refusers, try these non-vegan blueberry muffins.