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Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
194 calories; protein 3.1g; carbohydrates 45.9g; fat 0.4g; sodium 225.6mg. Full Nutrition
Most helpful positive review
Most helpful critical review
i made the batter to the instructions (except i used brown sugar instead of white) it was way too dry and was only going to fill 3 of my large muffin cups. so with a batch of batter made i added all the ingredients all over again (except the sugar) making a double batch. i added about half a cup of soy milk to combat the dryness. i baked it in a loaf tin for about 30 mins it turned out delish and still very sweet with only half the amount of sugar. Read More
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(12) Reviews: Most Helpful
The best muffins ever! Easy delicious moist and versatile. They are pretty sticky so I would say even if you use paper muffin cups still use the cooking spray or you'll end up eating paper. Awesome with margarine (or butter for non-vegans) and honey. Read More
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(23) yum! i inverted the flour ammount using 3/4 cup organic whole wheat pastry flour.. added 1/2 tsp baking soda and cinnamon.. oh yea only used 1 tsp egg replacer and added 1 tablespoon ground flaxseed 3 tablespoons h2o.. by far the BEST muffins i have ever made!! very moist fluffy and full of flavor!! Read More
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(19) 
Great recipe. Very easy to put together and easzy clean up. And they taste Great. Read More
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(14) Advertisement
i made the batter to the instructions (except i used brown sugar instead of white) it was way too dry and was only going to fill 3 of my large muffin cups. so with a batch of batter made i added all the ingredients all over again (except the sugar) making a double batch. i added about half a cup of soy milk to combat the dryness. i baked it in a loaf tin for about 30 mins it turned out delish and still very sweet with only half the amount of sugar. Read More
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(12) 
Taste was ok but they were way too sweet. I'm sure 1/3 cup sugar would be more than enough. They're also too moist and sticky for my tastes. Read More
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(10) These were terrific gone in two days! I'd been searching for a blueberry muffin recipe without oil or butter. These were a little more like banana bread with blueberries but they were nonetheless very yummy. A keeper for me. Read More
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(8) Advertisement
This recipe was way too dry. I added a couple tablespoons of water and 1/8 c. vegetable oil to make it pourable into the tin. I also added baking soda to make them rise a little more. Read More
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(6) these muffins tasted pretty good but they were really heavy. I'll probably make them again... Read More
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(6)