Comments on: Vegan Coffee Cake Muffins

By: Melissa Tirendi

Melissa Tirendi — Fri, 14 Jun 2019 19:36:41 +0000

These are so yummy! I’m waiting to get muffin tins off my wedding registry so I made these in a donut hole pan (ha!) and they worked great! Just changed the bake time to 15 minutes instead. Love your recipes and books! Never stop!

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 07 May 2016 17:24:15 +0000

In reply to Kat. I'm so glad you liked them!

By: Kat

Kat — Thu, 05 May 2016 14:40:41 +0000

Thank you for the wonderful recipe. I made these for my family this morning and they didn’t even last long enough for me to take a picture. I swapped pecans for walnuts simply because that’s what I had and it came out heavenly 🙂

By: Amy

Amy — Tue, 26 Apr 2016 03:22:14 +0000

What an awesome recipe! I just made these. Not sure where I went wrong, but I only got enough batter for about eight muffins. I replaced 1/4 of the milk with espresso and they came out beautifully.

Thank you for this delicious recipe!! I can’t wait to make it again!

By: Kelsey

Kelsey — Tue, 21 Apr 2015 16:18:28 +0000

I just made these, though I made them for my family who isn’t too into the almond milk and healthier side of things. I just subbed the coconut oil for veggie oil, and almond milk for regular milk. They turned out absolutely wonderful, and I can’t stop eating them!!

By: jeanine

jeanine — Fri, 14 Mar 2014 14:47:53 +0000

In reply to Maggie.

If there’s a gf blend you like you can sub that in – I know people love cup 4 cup, and Pamela’s. I’ve used a combo of 1/2 almond flour and 1/2 oat flour for similar recipes…

By: Maggie

Maggie — Fri, 14 Mar 2014 01:40:29 +0000

I HAVE to try these! Any substitutes for the spelt flour besides wheat flour for us GFers?

By: jeanine

jeanine — Mon, 10 Mar 2014 14:48:38 +0000

In reply to outdoorfoodie. So glad you decided to try! You could also fold the blueberries into the batter before you scoop it into the muffin cups (the muffins just turn more blue that way).

By: outdoorfoodie

outdoorfoodie — Sun, 09 Mar 2014 18:23:49 +0000

I was skeptical that these would work without any flax gel or other egg replacement, just baking powder as leavener, but have loved other recipes of yours I recently tried, so I got past my doubt and went for it. So glad I did- they were tasty and light and not too sweet. The blueberries all rolled to the outsides though, so next time (and there WILL be a next time) I think I will gently smooth out the mound of batter before adding the berries. YUM and thanks!

By: jeanine

jeanine — Mon, 10 Feb 2014 21:28:59 +0000

In reply to Karla. canola or vegetable oil would work just fine...