Interesting point about canola oil and shortening... I won't use them because of the processing. I use olive oil, although it isn't necessarily good for baking. I normally use butter and eggs for baking, often with unsweetened apple juice to add moisture and natural sweetness. I believe when I made the pumpkin vegan muffins I had to get soy milk and there was something else... I just remember it cost me a fortune to bake them, although my friend was touched that I went to all that trouble. I could see making a big batch of them and freezing them for the little one. I would just have to hope that the other children are okay with regular muffins.