Hearty Fall Harvest Muffins (Soy-Free)


These must be good, my husband ate 5 in one day!  They are quite dense, I got 14 medium smallish muffins out of it.  For a change in flavor, you may try substituting carrot for the apple.

Note: Some brands of rice and nut milks do contain soy lecithin.  If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.

Yield:  12 muffins


  • 2 c whole wheat flour
  • 2 T ground flaxseed
  • 2 T wheat germ
  • 1/4 c sugar or brown sugar
  • 1 T baking powder
  • 1/4 t baking soda
  • 1 t cinnamon
  • 1/4 t ground allspice
  • 1/4 t ground nutmeg
  • 1 c almond milk (apple cider or juice will make a sweeter muffin)
  • 1/4 c extra light olive oil
  • 1/4 c maple syrup
  • 1 large egg
  • 1 t vanilla
  • 1 medium baking apple grated
  • 1 c golden or regular raisins
  • 3/4 cup coarsely chopped walnuts (about 3.5 oz)

Preheat oven to 375
Grease bottoms of 12 muffin cups
Combine dry ingredients.  In a separate bowl, beat the egg, add milk through vanilla.  Mix until just combined.  Fold in grated apple, raisins, and walnuts.  Divide batter equally among prepared muffin cups.  Bake until muffins are golden and tester inserted comes out clean, about 25 to 30 min.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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