Nothing Muffins

Serving size:
 22 Regular Muffins (or 12 Jumbo Muffins)


    • 3 1⁄2 c
    • spelt flour (whole grain)
    • 1 1⁄2 c
    • oat bran
    • 1 1⁄2 c
    • flaxseed meal
    • 1 c
    • raisins
    • 2 T
    • baking powder
    • 2 t
    • baking soda
    • 1 T
    • cinnamon
    • 12 oz
    • applesauce (unsweetened)
    • 1 1⁄2 c
    • maple syrup
    • 1 c
    • canola oil
    • 1 c
    • soy milk (unsweetened)
    • 1 T
    • vanilla extract
4 hours
Ready in
4 hours


This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!

Crafted by Willy Street Co-op, converted for home use by Local Thyme. © 2014.


In a large bowl, combine the spelt flour, oat bran, flaxseed meal, raisins, baking powder, baking soda, and cinnamon. Set aside.

In a small bowl, stir together the applesauce, maple syrup, canola oil, soymilk, and vanilla extract. Add the wet ingredients to the dry ingerdients, and mix until incorporated. Cover the bowl, and refrigerate for at least 3 hours.

Preheat oven to 350˚F.

Line muffin tins with liners (see note). Portion the batter into the lined muffin tin, filling them almost to top, leaving about 3/4 of an inch. Bake until the muffins are browned, a toothpick comes out clean, and the tops bounce back when lightly touched, about 30 minutes. Allow to cool on a wire rack for 10-15 minutes before enjoying. If covered, these will keep for about 2 days at room temperature. To freeze, wrap tightly with aluminum foil or freezer wrap, and keep in a sealed freezer bag for up to 2 months.


This recipe has been adapted to use regular-sized muffin tins, and makes 22-24 regular muffins. If you like the jumbo size we sell at the store, you'll need jumbo muffin tins, and you'll get about 12 muffins from the recipe. Bake about 5 minutes more for jumbo muffins.


Special Diets: 

Food Allergies: