• Preheat the oven to 375°F (190°C or gas mark 5).
• Line a standard muffin tin with paper liners.
• In a large-size bowl, whisk together the whole wheat flour, Sucanat, baking powder, and salt.
• In a medium-size bowl, whisk together the applesauce, orange juice, and canola oil.
• Gently fold the wet ingredients into the dry ingredients.
• Be careful not to overmix.
• Gently fold in the blueberries.
• Divide the muffin batter evenly among the muffin cups.
• Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool on a wire rack.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a standard muffin tin with paper liners.
• In a large-size bowl, whisk together the flour, raw sugar, baking powder, cinnamon, ground ginger, and nutmeg.
• In a medium-size bowl, whisk together the nut butter, soy milk, and vanilla extract until smooth.
• Fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Gently fold in the cooked quinoa and raisins.
• Divide the batter equally 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 on a wire rack.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a standard muffin tin with paper liners.
• In a medium-size bowl, whisk together the orange marmalade, vanilla extract, agave nectar, canola oil, and almond milk until smooth.
• In a large-size bowl, sift together the whole wheat pastry flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the 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 cooling rack before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a standard muffin tin with paper liners.
• In a medium-size bowl, whisk together the light brown sugar, applesauce, almond extract, rose water, canola oil, and soy milk until smooth.
• In a large-size bowl, sift together the brown rice flour, whole wheat pastry flour, matcha powder, arrowroot powder, baking powder, baking soda, and salt.
• Carefully fold the wet ingredients into the dry, being careful not to overmix.
• Gently fold in the coarsely 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.
• Let the muffins cool completely on a cooling rack before serving.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• Line a standard muffin tin with paper liners.
• In a medium-size bowl, whisk together the agave nectar, pumpkin purée, soy creamer, and canola oil.
• In a large-size bowl, sift together the whole wheat pastry flour, carob powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
• Carefully fold the wet ingredients into the dry, making sure not to overmix.
• Gently 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 before transferring to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a standard muffin tin with paper liners or lightly coat a jumbo muffin tin with nonstick cooking spray.
• In a large bowl, sift together the white whole wheat flour, all-purpose flour, salt, powdered sugar, cocoa powder, and baking soda.
• Set aside.
• In a small bowl, whisk together the applesauce, apple cider vinegar, vanilla extract, and soy creamer.
• Gently fold the wet ingredients into the dry, being careful not to overmix.
• Fold in the semisweet chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 16-20 minutes (for standard muffins) or 25 minutes (for jumbo muffins), or until a toothpick inserted into the center comes out clean.
• Let the muffins cool on a wire rack before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a standard muffin tin with paper liners.
• In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
• Whisk in the raw sugar and set aside.
• In a small bowl, whisk together the almond milk, yogurt, canola oil, molasses, and grated ginger.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the halved cranberries.
• 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 on a wire rack before serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat your chosen muffin tin or pan with nonstick cooking spray.
• In a large bowl, mix the coconut, oats, flour, baking powder, baking soda, and salt.
• In a medium bowl, blend the oil, raw sugar, molasses, banana, nondairy milk, and vanilla extract with an immersion blender until smooth.
• Gently fold the wet ingredients into the dry mixture.
• Be careful not to overmix.
• Fold in the chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 16–20 minutes, or until the muffins are firm, golden brown, and a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Yield:

• 6 muffin tops, 6 jumbo muffins, or 12 standard muffins