I like to make mini muffins for school lunches, usually on a Sunday. The original recipe came from a Women’s Weekly cookbook for babies and toddlers, with some twists (they include 100g grated chocolate and half a banana: I dropped the chocolate and included a whole banana instead).
When I became vegan, I decided to veganise this recipe (because I like snacking on these muffins too!). The recipe already used vegetable oil, so that was fine. I just replaced cow’s milk with soy milk and replaced the egg with 1/3 of a cup of apple sauce. It worked! Now I’m experimenting with different additions (e.g. cranberries, blueberries), yum.