Cozy up to the table in the morning for these delicate breakfast muffins from Duncan-Quinn House Bed and Breakfast!

Vegan Breakfast Muffins


2 cups self raising flour

1 cup sugar – white/soft brown mixed

1/2 tsp salt

1/2 cup apple sauce, unsweetened

1/2 cup soy milk

1/4 cup soft margarine (non-hydrogenated) can substitute canola oil

1 tsp vanilla

1 1/2 cups fresh blueberries or raspberries or other fruit in season


Preheat oven to 375 degrees F.

Spray muffin cups with nonstick spray.

Mix first 3 ingredients together, then add other ingredients, adding the fruit last.

Divide mixture evenly among muffin cups.

Bake 30 minutes or until tops are firm.

Cool on a wire rack.

Makes 24 small muffins.

Fruit can be mixed: i.e. raspberries and peaches are great together, mashed bananas also work well.

*Recipe and image courtesy of Duncan-Quinn House Bed and Breakfast .*