Comments on: Vegan Blender Muffins

By: Tracy Ross

Tracy Ross — Mon, 07 Feb 2022 20:01:06 +0000

Yes, very well. This has become one of my regular weekend recipes because it is so easy and delicious. Thanks!

By: Beth

Beth — Mon, 07 Feb 2022 19:58:48 +0000

In reply to Tracy Ross. Hi Tracy, hmmm, I wonder if there are different strengths of baking soda brands because I've never tasted it with 1.5 teaspoons. I've been playing around with using baking powder instead, as well. Do they still turn out ok for you with less baking soda?

By: Tracy Ross

Tracy Ross — Sat, 22 Jan 2022 15:30:44 +0000

I have made these several times, reducing the amount of baking soda because I thought the baking soda flavor was too pronounced. I may try baking powder next time but I’m curious if you really intended 1.5 tsp of baking soda. Thanks!

By: Vegan Gingerbread Blender Muffins - Pass the Plants

Vegan Gingerbread Blender Muffins - Pass the Plants — Sat, 04 Dec 2021 09:57:28 +0000

[…] bringing Pass the Plants back to life. One of the first recipes I ever posted many years ago was my vegan blender muffin base recipe. Since then we’ve had carrot cake, double chocolate hazelnut, apple cinnamon, […]

By: Laura

Laura — Fri, 05 Nov 2021 10:33:07 +0000

Yum! Wow, these literally took me less than 5 mins to prep from blender to tin. The longest I had to wait was for the oven to heat up. Thank you, it’s nice and dense, which is awesome for a breakfast muffin. Cheers!

By: Lynn

Lynn — Fri, 17 Sep 2021 15:58:36 +0000

So good. Thanks for the great recipe!

By: Aimee

Aimee — Sat, 13 Mar 2021 15:01:05 +0000

Hi there, thank you for making this simple yet delicious recipe! I’m having it right now and I’m here to say it’s so worth baking it. I added a few chocolate chips on top. I’ used coconut sugar as that’s the only sugar I have for baking. It came out good. Thank you for sharing this recipe!!!

By: Kelly Aldrich

Kelly Aldrich — Fri, 12 Jun 2020 15:57:28 +0000

Amazing! I added fresh blueberries! I will definitely make them again

By: StormFireKitty

StormFireKitty — Thu, 23 Apr 2020 21:17:05 +0000

In reply to Elan O’Sullivan.

I know this is really old to answer the original poster, but in case anyone else has the same question…

We always have a batch of these on hand, and since there are only two of us, we don’t go through them super fast.

We store ours in the fridge in a loosely lidded box (technically it’s a clear shoe box from one of those closet organization stores) with a paper towel folded in half between the layers to absorb any condensation from being in the fridge. They keep just fine for about a week and a half, maybe longer, but that’s the longest one’s ever lasted in our house.

ALSO: if you go through these regularly, like we do, try prepping the dry ingredients in quart canning jars. It’s a perfect fit, and we make up five or six at a time and leave them at the back of the counter, so when the last muffin is on the plate, we just dump a jar in the blender, add the liquid, and away we go.

By: Danielle

Danielle — Tue, 24 Mar 2020 21:17:02 +0000

These muffins are delicious! Ive made them at least 15 times. A few times i was out of cashews and used sunflower seeds and they worked just as well. Ive added blueberries, raisins/cinnamon, cranberries, all has been delicious. These are the best!