Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
Make a well in the center of the dry ingredients. Pour in the oil, nondairy milk, and applesauce. Stir until well combined, adding more nondairy milk as needed to make a smooth, slightly stiff batter. Don't make it too wet; everything just needs to be nicely moistened.
Fold in the remaining ingredients, including any of the optional ones you’d like to use.
Divide the batter among 12 lightly oiled, paper, or parchment-lined muffin tins (yes, there are parchment muffin liners — look for them in your supermarket or natural foods store baking section). Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
Cool on a rack, then serve warm. Store completely cooled leftover muffins in an airtight container in the refrigerator, or freeze them for future use.
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