Hearty Vegan Muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 146.7
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.0 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Hearty Vegan Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


Hearty, vegan, adaptable recipe and a good way to get your wholegrains and veggies Hearty, vegan, adaptable recipe and a good way to get your wholegrains and veggies
Number of Servings: 12


    1 cup spelt flour
    1 cup barley flour (or you can use brown rice, or wholewheat, as you like)
    1 teaspoon cinnamon
    2 teaspoons baking powder
    1 cup mashed pumpkin (you can sub this for mashed banana, prunes, applesauce, as you like)
    3 tablespoons blackstrap molasses
    1/2 cup soymilk (again, feel free to substitute other dairy-sub options)
    2 teaspoons apple cider vinegar
    1 zucchini, grated finely
    1/2 cup almonds, chopped roughly (feel free to omit or switch for other nuts)


Preheat oven to 375F
Line 12 muffin cups
Combine the flours, cinnamon, baking powder and baking soda
In a blender, whiz the pumpkin, molasses, soymilk and vinegar until well mixed
Mix that into the dry ingredients until well combined
Add zucchini, almonds and raisins
Divide among muffin tins, bake for 20 minuts\
Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user CHINESEVEG.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.