Canadian Mappleberry Muffins

Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada.

And no animals were harmed in making them.

The kids polished these off for breakfast over a couple of days. They do have wheat in them, but no dairy or eggs.

Hope you enjoy them!


  • 1 1/4 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup rolled oats
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 1/3 cup maple syrup
  • 3/4 cup soy milk
  • 1/2 cup vegan yogurt (almond or coconut milk)
  • 1/3 cup canola oil
  • 1 1/4 cup frozen blueberries
  • 1 apple, grated, with skin


In a large bowl, mix the flours, baking powder, salt, oats, and brown sugar.

In a separate small bowl, mix the vanilla, maple syrup, soy milk, yogurt, and canola oil.

Add the wet mixture into the dry ingredient bowl and mix just until combined.

Next, fold in the grated apple and frozen blueberries until they’re evenly distributed. Do not overmix. The batter will turn purple, and that’s ok!

Pour the batter into 12 lined muffin cups. Sprinkle a few extra oats on top of each muffin if you like.

Bake at 400F for 18-20 minutes until golden on top and a chopstick inserted into a muffin comes out clean.

Cool on a wire rack, then enjoy with your morning coffee, tea, or soy milk.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Canadian Mappleberry Muffins”

  1. maitricookswithlove Avatar

    Wonderful weekend breakfast treat!

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