Reviewed: Oct. 10, 2006

They were delicious! Thanks for the recipe.

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gibbled Jones

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2006

Pretty good muffin, but the contents stuck to the muffin paper cup. Not sure why - maybe w/my subsitutions it altered how it baked. I took others' suggestions - I changed the measurements of the baking soda & powder, changed the temp to 400. I didn't have the egg substitute so I used 4 eggs and one very ripe banana. I also used half whole wheat flour and half regular. I'll bake this one again, but make the recipe in half b/c it made 2 dozen muffins.

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Kristin L.

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2006

Did this for the first time today and loved it. The muffins are yummy and filling. Need some extra time in the oven though.

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Princess Brat

Cooking Level: Beginning

Home Town: Lund, Skane, Sweden

Living In: Nykoping, Sodermanlands, Sweden

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Reviewed: Jul. 4, 2005

These muffins are delicious!! This was the first time for me baking vegan style and my whole family and I loved the recipe! First looking at it though it seemed that it was going to make a lot more than just one dozen muffins so I split all the ingredients in half and then it made about one dozen. All of the kids loved these muffins and begged me to make them again soon!

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MLC816

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Reviewed: Jan. 16, 2005

This was my first attempt at vegan baking and I am so excited, they turned out Wonderful!! I added some pecans and walnuts and that is a great addition. Next time I might cut the sugar back a bit, also I got 16 muffins out of this recipe and not 12.

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TEXASPICE

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Reviewed: Jan. 1, 2005

Wow, these are super yummy, kind of like little carrot cakes without all the fat, calories, and cholesterol :) Based on other reviewers' suggestions I decreased the baking soda to 3 1/2 tsp and the salt to 1 3/4 tsp. I increased the baking powder to about 1 3/4 tsp and added 1/2 tsp ground ginger. I was able to make about 22 muffins using 1/2 cup of mix for each. Now I just have to find someone to help me eat all of these tasty little gems!

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NICOLEVEG

Home Town: Arlington Heights, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 24, 2004

I was pleased with the outcome of this recipe in general although I thought they were a little too salty tasting- maybe cut back on the baking soda or salt next time. I also made a coulple of alterations:I cooked at 400 instead of 375, I used 2 cups flour and 1/2 cup almond meal instead of the 2.5 cups flour and also I added some walnuts and dehydrated berry mix from Trader Joes (dehydrated cranberry,cherry,blueberry and golden raisins.) They came out very yummy!

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EIRE0721

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Reviewed: Mar. 18, 2004

This recipe was wonderful. I did turn up the heat to 400 and cook them for 20 to 25 mins, as suggested. My sons playgroup ate them all up.

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QUAILJEN

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Reviewed: Jan. 30, 2004

I tried this with real eggs because I couldn't find egg replacer at my grocery store and it was wonderful.

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HANSARD79

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Reviewed: Jun. 23, 2003

I substituted Egg-Beaters for the egg replacer, maybe this was too much liquid? The recipe made twice as many muffins, they had good flavor but bad texture. They were sponge-y, almost rubbery. I fed them to the birds, but they wouldn't eat them. I like the flavor combination, but will look for a similar "conventional" recipe.

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LauraT

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Reviewed: Feb. 13, 2003

Great Tasting, moist vegan muffins!! What a great, healthy snack for my toddler. Recipe works well, just turn up the heat to 400, for 20-25 mins. so that they aren't mushy. We'll be making again!

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GOOBERIFIC

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Reviewed: Aug. 25, 2002

This muffin recipe is definately a keeper- however, I changed the cooking time to 400 degrees F for 20 to 25 minutes since the batter is so dense. Yet, everytime I have made these quick breads, I am quick to notice the taste of either the baking soda or baking powder; I am in the process in trying to eliminate this. I also use three bananas as my egg substitute which seems to work just fine. My advice, use the recipe as a guide and let the creative take over the rest.

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BETTABEAN

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Reviewed: Jul. 12, 2002

These didn't work for me. They were very heavy too mushy for muffins. My kids wouldn't touch them and they usually like anything in muffin form.

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JMISSNER

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Reviewed: Nov. 1, 2001

Whenever someone says vegans eat nothing nice - shove one of these delicious muffins in front of their face and they'll shut up! They are easy, quick and delicious.

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SEACHUB

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Reviewed: Sep. 26, 2001

This is one of the best muffin recipies I have ever made! And the best part is that it's vegan! They are moist and delicious. I made smaller muffins so I got 24 instead of 12.

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JACRI

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Reviewed: Jun. 13, 2001

This is a really quick, easy and tasty muffin recipe -- and I just happened to have egg replacer! None of my muffin batches have ever baked well until this recipe. Thanks to Krista B for providing a great vegan recipe!

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