Healthy Veggie Muffins (Egg-free)

Yield: 12 muffins

Cook Time: 18-25 min


  • 2 cups Flour
  • 2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 Tbsp Baking Soda
  • 6 Tbsp Margarine, melted and cooled
  • 1 cup Maple Syrup
  • 2 Tbsp Vegetable Oil (egg substitute)
  • 2 tsp Vanilla extract
  • Approx. 2 cups (chopped fine in food processor) vegetables or fruit such as spinach, carrots, applesauce
  • (Chocolate chips)
  • Raw Sugar for topping


  1. Preheat oven to 350° and spray muffin tin with oil
  2. Mix dry ingredients in a small bowl and set aside
  3. Add Margarine, Maple Syrup, Oil and Vanilla to a mixing bowl and stir until combined.
  4. Mix in dry ingredients until just blended.
  5. Add in vegetable and fruit mixture and mix until just combined. Add chocolate chips if desired.
  6. Pour or scoop into muffin tins. Add sugar on top. Bake 18-25 min.
  7. Remove from pan after baking and let cool on rack.