Super-Easy Cinnamon Maple Mini Muffins
Prep time
Cook time
Total time
Recipe and image from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites by Laura Theodore. Reprinted with permissions by the publisher, BenBella Books.
Serves: 12 muffins
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon sea salt
  • ½ cup raisins
  • ⅓ cup plus 1 teaspoon dairy-free milk alternative
  • ⅓ cup maple syrup
  • 1 tablespoon extra-virgin olive oil
  1. Preheat your oven to 375ºF and grease a twelve cup mini-muffin tin.
  2. Put the flour, baking powder, cinnamon, and salt in a large bowl, and stir with a dry whisk to combine.
  3. Stir in the raisins, followed by the dairy-free milk alternative, maple syrup, and olive oil, and mix just until incorporated. The batter will be quite thick. Don’t overmix or the muffins will be tough.
  4. Divide the mixture among the prepared muffin cups.
  5. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
  6. Put the muffin tin on a wire rack.
  7. Let cool for about 15 minutes before carefully remove the muffins to serve or cool completely.
Recipe by Go Dairy Free at