• 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

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly coat a standard muffin tin with nonstick spray.
• In a medium bowl, combine the vinegar and soymilk.
• Let it sit to curdle into buttermilk.
• In a large bowl, whisk together the flours, raw sugar, baking powder, baking soda, and sea salt.
• Use a fork to incorporate the oil into the dry ingredients.
• Whisk the applesauce into the buttermilk mixture.
• Pour into the flour mixture and stir until just combined.
• Place 1 heaping tablespoon of batter into each muffin cup.
• Add 1 teaspoon of jam in the center, then top with another heaping tablespoon of batter.
• Bake for 15 minutes, or until golden brown.
• Remove from the oven and immediately brush the tops with melted nondairy butter.
• Transfer the rolls to a cooling rack or enjoy warm.

Yield:

• 12 standard rolls

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two standard muffin tins with about 20 paper liners.
• In a large bowl, whisk together the chickpea flour, whole wheat flour, cumin, garam masala, crushed chile peppers, baking powder, baking soda, and sea salt.
• Set aside.
• In a medium bowl, whisk together the tahini, oil, agave nectar, and nondairy milk.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Add extra milk if the batter seems too dry.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
• If the muffins brown too quickly, cover them lightly with foil to prevent over-browning.
• Remove the muffins from the tins and let cool completely on a wire rack before storing.

Yield:

• 20 standard muffins

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a standard muffin tin with nonstick cooking spray.
• In a medium bowl, mix the apple cider vinegar with the soymilk.
• Let it sit for a few minutes to curdle into “buttermilk.
• “
• In a small bowl, combine the ground flaxseed with water.
• Set aside to thicken.
• In a large bowl, whisk together the flour, cornmeal, salt, and baking soda.
• Whisk the flaxseed mixture into the buttermilk mixture.
• Add olive oil, dried basil, dried onion, and black pepper, stirring until combined.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the sun-dried tomatoes and chopped olives.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the pan and let them cool on a wire rack.

Yield:

• 12 standard muffins

• Combine the zucchini, flour, yogurt, ¼ cup (60 ml) oil, soy milk, paprika, salt, and pepper in a mixing bowl.
• Stir the mixture together until well incorporated, resembling a very thick pancake batter.
• Preheat a frying pan over medium-high heat with a good amount of oil (about ¼ inch [6 mm]).
• Spoon the batter into the pan and fry for 5 to 7 minutes per side.
• Flip when the edges begin to brown and fry until crispy and golden.
• Serve hot, either as a side dish or with tofu scramble.