Monday, April 16, 2012

Dairy Free Vegan Good Morning Muffins

Do you believe in magic muffins... I do! A couple of weeks ago we had good friends for a long weekend full of food and fun. We had an early morning Saturday brunch, ripe with Mimosas, a frittata and muffins. As you can see I did not take many pictures.  I did manage to take one picture of these dairy-free, vegan muffins. You see they balanced out the champagne, brown butter blue berry muffins and PANCAKES!!!

Add some balance to your morning magic.

And maybe put on a snappy hat!

Dairy-Free Vegan Magic Muffins

If you want to add more fiber to the muffins you could use a mixture of whole wheat flour and all purpose flour. You could also add flax seed meal or whole flax seeds create an alternative texture. Really anything you want to add would be a just lovely.  You just may have to adjust the wet ingredients. 

Prep time about 10 min
Cook Time about 20 min until golden brown
Makes about 18 muffins. 


3 cups all purpose flour
1 cup granulated sugar 
1/2 cup quick cooking oats
1 Tablespoon baking powder
1 and 1/2 teaspoon baking soda
1 teaspoon salt
1 cup applesauce
1 and 1/3 cup dairy free milk ( I used almond, but you could use soy, or rice)
About 1 and 1/4 cup shredded carrots ( I just used what I had in the fridge)
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 to 3/4 cups chopped nuts (optional) I used chopped roasted pecans

Other alternatives: cranberries, crystallized ginger, shredded coconut. You could also play around with using sour cream or buttermilk instead of the dairy free milk. Really the ideas are endless.


Preheat oven to 375 F Line muffin tins with paper liners. Set aside.

In a large mixing bowl, combine the flour, sugar, oats, baking powder, baking soda and cinnamon and salt. Mix well. Make a well in the center of the dry ingredients and add the applesauce, dairy free milk, vanilla and carrots. Mix well. Fold in the chopped nuts until they are evenly distributed throughout the batter. 

Portion the batter into the prepared muffin tins, about 3/4 of the way full. Bake for about 18-23 minutes until the tops are golden brown. Cool on a wire rack and allow the muffins to sit in the pan for about 15 min before dislodging. Serve the muffins warm or a room temperature. They will last well covered in an airtight container for about 2-3 days, but are best the day they are made. 



  1. I love muffins for breakfast...especially when friends and mimosas are involved. These look fantastic!

  2. These muffins look awesome! I haven't been able to eat dairy for a few months due to stomach problems and I haven't been doing too well on the non-dairy baking front. I may try this!