Maple-Grape Muffins

Vegan muffins to the rescue! Perfect for a breakfast treat, after school snack or even a healthy dessert, these delightfully delicious muffins make a great choice for serving anytime!

 Filled with a generous pop of grape jelly and gently sweetened with maple syrup, these tantalizing muffins make a no-guilt treat!

Maple-Grape Muffins

Makes 12 muffins


1 1/2 cups whole wheat flour

1/2 cup raw unsweetened shredded dried coconut

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 medium ripe bananas

1/3 cup maple syrup

2 tablespoons extra-virgin olive oil

1 teaspoon vanilla extract

1 cup unsweetened nondairy milk

12 heaping teaspoons grape jelly




Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin tin, or 2 six-cup standard muffin tins with paper liners.


Put the flour, coconut, baking powder, and baking soda in a large bowl and stir with a dry whisk to combine.


Put the bananas, maple syrup, olive oil, and vanilla in a medium bowl and mash using a potato masher or large fork until smooth. Add the banana mixture and the nondairy milk to the dry ingredients, and stir just until combined.


Fill each prepared muffin cup two-thirds full with the batter. Make a small well in the center with a spoon or your finger. Spoon 1 heaping teaspoon of the jelly into the well. Top with the remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.


Bake for 18 to 20 minutes, or until golden, and a toothpick inserted in the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.


Maple-Grape Muffins - Ready to serve!