This delicious recipe is from our friend Rachael who is one of the healthiest cooks we know.  We think you will love these easy-to-assemble muffins. In fact after trying this recipe, you may even want to forego the insulin-spiked, white flour muffins stocked in the markets and bakeries, and bake these on a weekly basis. And, they are a great gift to take to your friends and neighbors; they will be so impressed with the extra healthy ingredients.


Preheat oven to 350 degrees.


Mix the DRY ingredients together:

  • 2 cups flour — try using 1 cup whole wheat, ½ cup millet, ½ cup whole oats
  • ¼ cup flax seeds
  • 1 tsp baking powder
  • ¼  tsp baking soda
  • ¼ tsp salt
  • ¼ to ½ tsp cinnamon (or other spice) depending on your taste preferences


In a large, bowl, combine WET ingredients:

  • ½ cup Earth Balance vegan butter spread at room temperature
  • ½ cup raw sugar
  • Beat the butter and sugar.
  • Add 1 egg and beat with butter and sugar
  • Then add:
  • ½ cup milk (might want to use Soy Milk)
  • ½ tsp vanilla
  • 2 cups fruit & nuts, or chocolate chips… Can use ripe bananas & walnuts; or apples, shredded carrots, raisins, & walnuts…berries…pumpkin, cranberry, or choc chips & pecans.  (An example of proportions: 1 cup mashed bananas, ½ cup choc chips, and ½ cup of nuts) Be creative!


Combine dry ingredients into wet ingredients. Butter a 12-cup muffin pan with Earth Balance vegan butter spread, and cook for 20 minutes.