Fluffy one-bowl vegan cranberry orange muffins with fresh cranberries, bright orange zest, and plant-based milk. Dairy-free, egg-free, bakery-style domes, and ready in about 30 minutes—perfect for the holiday season or an easy afternoon snack.

Easy vegan cornbread—moist, tall rise, dairy-free & egg-free. Bakes in a square pan (no cast-iron skillet) and finishes with glossy maple butter.

Soft, bakery-style vegan cinnamon rolls with a cinnamon sugar swirl. Includes small-batch instructions and overnight or freezer prep options.

Cozy fall flavors meet everyday baking in this moist and tender Vegan Pumpkin Banana Bread. Made with real pumpkin purée and overripe bananas, this easy quick bread is perfectly spiced, dairy-free, egg-free, and better than Starbucks.

Lemon Poppyseed Overnight Oats for those mornings you need to grab something fast and get out the door! Bonus: these taste like sunshine.

Creamy pumpkin pie overnight oats made with real pumpkin purée, chia seeds, and plant-based milk. A healthy, high-protein fall breakfast ready by morning.