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There’s nothing better than biting into a soft, fluffy, and perfectly sweet muffin—especially when it’s completely plant-based!
These Vegan Muffins are proof that you don’t need eggs or dairy to create a delicious, bakery-style treat.
Whether you’re looking for a wholesome breakfast, a quick snack, or a kid-friendly dessert, these muffins are an easy go-to recipe.
Made with simple ingredients, these muffins are moist, flavorful, and endlessly customizable.
You can add fresh berries, crunchy nuts, chocolate chips, or even warm spices to create different variations.
Plus, they’re great for meal prep and freeze beautifully, making them a convenient option for busy mornings.
Get ready to bake a batch of these easy and delicious vegan muffins that everyone will love!
Why You’ll Love These Vegan Muffins
These muffins are more than just a plant-based treat—they’re soft, fluffy, and packed with flavor. Here’s why they’ll quickly become your new favorite:
- Easy to Make: No fancy equipment or complicated steps required!
- Customizable: Mix in your favorite fruits, nuts, or chocolate for endless variations.
- Dairy-Free & Egg-Free: Perfect for those with dietary restrictions.
- Great for Meal Prep: Make a batch ahead of time and enjoy them throughout the week.
- Kid-Friendly: A healthy snack or breakfast that little ones will love.
- Freezer-Friendly: Store extras in the freezer and reheat whenever you need a quick treat.
Whether you prefer classic blueberry muffins, a rich chocolate chip version, or a wholesome banana nut twist, this recipe is versatile, delicious, and foolproof!
Ingredients You’ll Need
Dry Ingredients:
- All-Purpose Flour – The base of the muffins, giving them a light and fluffy texture.
- Baking Powder & Baking Soda – Helps the muffins rise and stay soft.
- Sugar – Adds sweetness; use coconut sugar, maple sugar, or regular sugar.
- Salt – Enhances flavor and balances the sweetness.
- Spices (Optional) – Cinnamon or nutmeg for added warmth and depth.
Wet Ingredients:
- Plant-Based Milk – Almond, soy, oat, or coconut milk all work well.
- Neutral Oil or Melted Coconut Oil – Adds moisture and richness.
- Vanilla Extract – Boosts flavor and enhances sweetness.
- Apple Cider Vinegar or Lemon Juice – Reacts with baking soda for a better rise.
- Flax Egg or Applesauce – Works as an egg replacement, keeping the muffins moist.
Optional Add-Ins:
- Fresh or frozen berries for a fruity burst.
- Dairy-free chocolate chips for a sweet treat.
- Chopped nuts for crunch and texture.
- Shredded coconut or dried fruit for extra flavor.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. If you’re adding any spices, like cinnamon or nutmeg, include them here.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the plant-based milk, oil, vanilla extract, and apple cider vinegar (or lemon juice). Stir to combine.
Step 4: Add the Wet to Dry
Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix, as this can result in dense muffins.
Step 5: Fold in Add-Ins
If you’re using berries, chocolate chips, or nuts, gently fold them into the batter, being sure not to crush the fruit or chips.
Step 6: Fill Muffin Tin
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise without overflowing.
Step 7: Bake
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
Step 8: Cool and Serve
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy fresh or store for later!
Tips for Perfect Vegan Muffins
- Don’t Overmix the Batter: Stir until the ingredients are just combined. Overmixing leads to dense, flat muffins.
- Use Room Temperature Ingredients: For even mixing and smoother batter, ensure your wet ingredients are at room temperature before combining.
- Measure Flour Correctly: Spoon the flour into the measuring cup and level it off to avoid overpacking. Too much flour can make muffins dry.
- Customize Your Add-Ins: Feel free to add your favorite ingredients, but avoid overloading the batter with too many additions as it can affect the texture.
- Bake Immediately: Once the batter is mixed, bake the muffins right away to get the best rise and texture.
How to Store and Freeze Vegan Muffins
Storing Muffins:
Store your muffins in an airtight container at room temperature for up to 3 days. This keeps them fresh and soft.
If you want to keep them longer, refrigerating them is an option for up to a week.
Freezing Muffins:
To freeze, wrap each muffin individually in plastic wrap or parchment paper and place them in a freezer bag or container.
They’ll stay fresh for up to 3 months.
To enjoy, simply thaw overnight in the fridge or warm them in the microwave for 20-30 seconds.
Final Thoughts
These Vegan Muffins are an excellent option for anyone craving a light, fluffy, and dairy-free treat.
With just a few simple ingredients, you can whip up a batch of muffins perfect for breakfast, snacks, or dessert.
Whether you’re enjoying them fresh or making a batch for meal prep, these muffins are sure to become a favorite in your plant-based baking repertoire.
So go ahead—bake, enjoy, and customize them to suit your taste!
Frequently Asked Questions (FAQs)
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may make the muffins denser.
You can also try a 50/50 mix of whole wheat and all-purpose flour for a lighter result.
What can I use instead of flax eggs?
If you don’t have flax eggs, try using chia eggs (1 tbsp chia seeds + 3 tbsp water per egg) or applesauce (1/4 cup per egg) for a moisture boost.
How can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
Make sure to use a brand that’s designed for 1:1 flour substitution to get the best results.
Can I use frozen fruit in these muffins?
Yes, you can use frozen fruit. Just be sure to fold them in gently and avoid thawing them beforehand to prevent them from releasing too much moisture into the batter.
Can I make these muffins without added sugar?
Yes! You can substitute the sugar with maple syrup or agave nectar, but you may need to adjust the dry ingredients to compensate for the extra liquid.
Vegan Muffins
Equipment
- 1 Muffin Tin (12-cup)
- 1 large mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Measuring spoons and cups
- 1 Cooling rack (optional)
- 1 Spoon for scooping batter
Ingredients
- 2 cups 240g All-purpose flour
- 1 tbsp 15g Baking powder
- 1/2 tsp 2g Baking soda
- 1/2 cup 100g Sugar
- 1/2 tsp 2g Salt
- 1/2 tsp 2g Cinnamon (optional)
- 1 cup 240ml Plant-based milk (almond, oat, or soy)
- 1/3 cup 80ml Oil (neutral, such as canola or melted coconut oil)
- 1 tsp 5ml Vanilla extract
- 1 tbsp 15ml Apple cider vinegar or lemon juice
- 1 Flax egg 1 tbsp flaxseed meal + 3 tbsp water or 1/4 cup applesauce
- 1/2 cup 75g Fresh or frozen berries (optional)
- 1/4 cup 30g Chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, mix together the plant-based milk, oil, vanilla extract, apple cider vinegar (or lemon juice), and flax egg or applesauce.
- Add wet ingredients to dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Fold in add-ins: Add berries, chocolate chips, or nuts (if using) and gently fold them into the batter.
- Fill the muffin tin: Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Flour: You can substitute whole wheat flour or a gluten-free flour blend if needed. If using whole wheat flour, the muffins may be denser.
- Sweetener: Feel free to substitute the sugar with maple syrup or coconut sugar. Adjust the dry ingredients to account for the liquid sweetener.
- Flax Egg: If you don’t have flaxseeds, you can also use chia seeds (1 tbsp chia seeds + 3 tbsp water for 1 egg) or substitute with applesauce (1/4 cup per egg).
- Add-ins: Feel free to add chocolate chips, dried fruit, or shredded coconut to suit your taste.
- Storage: Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. For longer storage, freeze muffins for up to 3 months.
