• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners.
• In a large bowl, whisk together the white whole wheat flour, raw sugar, baking powder, ground cinnamon, ginger, and nutmeg.
• In a medium bowl, whisk together the creamy nut butter, nondairy milk, and pure vanilla extract.
• Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the cooked quinoa and raisins.
• Divide the batter evenly among the muffin cups.
• Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool completely on a wire rack.

• Preheat the oven to 350°F (180°C).
• Lightly coat a standard muffin tin with nonstick spray.
• In a large bowl, whisk together the peanut butter, raw sugar, applesauce, nondairy milk, sea salt, and vanilla extract until well blended.
• Add the ground oats, whole wheat flour, ground cinnamon, and baking powder to the wet ingredients.
• Carefully fold the dry ingredients into the wet, being cautious not to overmix.
• Fold in the chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool for a few minutes before transferring the muffins to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners.
• In a medium bowl, whisk together the orange marmalade, vanilla extract, agave nectar, canola oil, and almond milk.
• In a large bowl, sift together the whole wheat pastry flour, cocoa powder, cornstarch, baking soda, baking powder, and fine sea salt.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the nondairy semisweet chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool completely on a wire rack before serving.

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners.
• In a medium bowl, whisk together the light brown sugar, applesauce, almond extract, rose water, canola oil, and nondairy milk until smooth.
• In a large bowl, sift together the brown rice flour, whole wheat pastry flour, matcha powder, arrowroot powder, baking powder, baking soda, and fine sea salt.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the chopped almonds.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
• Cool the muffins completely on a wire rack before serving.

• Preheat the oven to 325°F (170°C).
• Line a standard muffin tin with paper liners.
• In a medium bowl, whisk together the agave nectar, pumpkin purée, nondairy creamer, and canola oil.
• In a large bowl, sift together the whole wheat pastry flour, carob powder, baking soda, sea salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the nondairy carob chips.
• Divide the batter evenly among the muffin cups.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners or lightly coat a jumbo muffin tin with nonstick cooking spray.
• In a large bowl, sift together the flours, salt, powdered sugar, cocoa powder, and baking soda.
• Set aside.
• In a small bowl, whisk the applesauce, apple cider vinegar, vanilla extract, and soy creamer until combined.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the nondairy semisweet chocolate chips.
• Divide the batter evenly into the prepared muffin cups.
• Bake for 16-20 minutes for standard muffins or 25 minutes for jumbo muffins, or until a toothpick inserted in the center comes out clean.
• Cool the muffins on a wire rack before serving.

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Whisk in the sugar.
• In a small bowl, whisk the milk, yogurt, oil, molasses, and grated ginger until combined.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the halved cranberries.
• Divide the batter evenly into the muffin cups.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
• Cool the muffins on a wire rack before serving.

To make the sugar-coated apples:

• Place the dried apple bits, water, nondairy butter, and brown sugar in a small saucepan.
• Heat over medium-high heat, stirring constantly, until the liquid evaporates and the apples are glossy and browned (about 6 minutes).
• Remove from heat and let cool in the fridge until the coating firms up slightly.

To make the sugar mixture:

• In a small bowl, combine the raw sugar, Sucanat, cinnamon, ginger, cardamom, and allspice.

To make the muffins:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat a muffin tin with nonstick cooking spray.
• In a medium bowl, combine the vinegar and soymilk.
• Let it curdle to form buttermilk.
• In a large bowl, whisk together the yeast, flour, raw sugar, cinnamon, baking powder, baking soda, and salt.
• Whisk the oil into the buttermilk mixture, then fold it into the dry ingredients.
• Stir vigorously for 1–2 minutes.
• Fill the muffin cups halfway with batter.
• Sprinkle the sugar mixture over the batter.
• Add the remaining batter on top, covering the sugar mixture.
• Evenly divide the sugar-coated apples and lightly press them onto the top of each muffin.

Bake:

• Bake standard muffins for 16–18 minutes or jumbo muffins for 25 minutes until golden brown.
• Remove immediately from the pan and transfer to a wire rack to cool completely before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a standard muffin tin with nonstick spray.
• In a medium bowl, sift together the whole wheat pastry flour, spelt flour, baking powder, and salt.
• Using an immersion or countertop blender, blend the espresso powder, cocoa powder, silken tofu, raw sugar, nondairy butter, milk, and vanilla extract until completely smooth.
• Fold the wet ingredients into the dry ingredients gently, avoiding overmixing.
• Divide the batter evenly among the 12 muffin cups.
• For the topping, sprinkle ½ teaspoon of Sucanat over each muffin and place ½ teaspoon of nondairy butter on top.
• Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.