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Simple Muffins

What you need: 

1 1/2 cups flour
1 1/2 cups organic brown sugar
1 teaspoon salt
2 teaspoons baking powder
3/4 cup nondairy milk or water
1/4 cup oil
nonstick spray

What you do: 

1. Preheat oven to 400 degrees Fahrenheit. Combine flour, sugar, salt, and baking powder together in a mixing bowl.
2. Add milk or water and oil. Mix together. Place baking cups in a muffin pan or spray with nonstick spray.
3. Pour mixture into cups. Bake for 25-30 minutes.
How many you make depends on how big your pan is and how much is poured into each muffin.
Note: this is a very plain but delicious recipe. I love it. They’re good for breakfast with your coffee, tea, etc., though I eat them at anytime.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


I was looking for a simple recipe for plain muffins.  Thank you for sharing your recipe.  These muffins were "simply delicious".  ;)b
I made a few moderations and found that my first muffins from scratch were quite satisfying and buttery tasting.
Here's what I did:

1-1/2 cups - Brown Rice Flour (organic)
5 TBSP - Agave Dark (organic)
2 Tsp. - Baking Powder
1 TBSP - Cinnamon
3/4 Cup - Hot Water (the hot water works great in baking) Filtered water
1/4 Cup - Grapeseed Oil (cold pressed)
1-1/2 Tsp. Ground Flaxseeds (organic)
1 handfull crushed walnuts (organic)

They came out great.  Now I will make other variations.


I made cranberry muffins and almond poppy seed muffins using this recipe. Very Yummy! I used soymilk and homemade cranberry apple butter for the oil in the cranberry muffins and fresh chopped cranberries. For the almond poppy seed muffins I use coconut milk, canola oil, almond extract, shaved almonds and poppy seeds.


I was feeling antsy and was in the mood to bake something. I remembered I had this recipe tucked away, so I gave it a try, I made some "test" muffins, but for all of them, I used whole wheat flour, 1/2 cup brown sugar, 1/2 cup regular sugar, and 1/2 cup soymilk mixed with 1/4 cup water.

The original recipe was really good, but a bit too sweet for me, even though I cut the sugar back a little bit. I sprinkled some cinnamon on top of one muffin and added some cinnamon and raisins to another. Both of these "test" muffins turned out really good; especially the cinnamon raisin one.

All in all, these muffins were great as is and great to play around with! I've had other whole wheat muffins before, but these were something else; really soft and moist. My family loved them. Thanks so much for sharing this recipe!


I'm super proud of myself because although I used this as a guide, I totally winged it with stuff I had in my pantry and my muffins were a success! I've never just eyed it before or substituted with random things, but I'm finally making some progress (well, in the baking area!)

I added a bit more flour (whole wheat), used a bit less sugar, a dash more salt, baking soda instead of powder, pinapple juice instead of milk or water, and then some cinnamon, ginger, and nutmeg. I was crossing my fingers that they would work out and lucky enough, they did!! Woot!


These are more like cupcakes than muffins.  A little too sweet for me, they are kind of chewy and not very exciting.  Definitely had trouble with them browning too much on the outside before they were done on the inside.


I use evaporated cane juice instead of brown sugar and use only 1/2 cup and they turn out wonderfully! I also use a gluten-free flour mixture and it works great. I was so glad to find an all-purpose vegan muffin recipe that can be successfully made gluten-free! I've tried making these muffins with various oils (grapeseed, avacado, pumpkin, depending on what I have), and add-ins (raisins, blueberries, ground flax), and every batch has been delicious.


I was in the mood for a muffin, but had an almost bare cupboard and no fresh fruit or veggies to mix into a muffin.  These muffins were fantastic, yummy, and quick.  I reduced the amount of sugar by half, added 1 tsp. vanilla, a handful each of oats, vegan chocolate chips, and frozen raspberries.  Baked them in a large muffin pan for 21 minutes and they came out perfectly. I also followed the advice to preheat the oven to 450 and turn it down to 400 when baking.  Simple and quick, just the way I needed it this morning!  Thanks!


i used the full amount of brown sugar and added cinnamon - they tasted like bear claws straight out of the oven.  i will definitely be making these again when i need a junk food fix.


I often make these muffins and my family loves them :-)
I add only 1/2 cup of sugar, sometimes I add raisins/coconut/cocoa and etc.
They always turn out soft and very nice!!!


i thought these were sickly sweet. if i ever make them again, i'm going to decrease the sugar. honestly, i don't really want to eat them. however, the texture is very nice. as others said, the edges do burn a bit. i put them in for about twenty minutes and they were done.



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