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Vegan Muffins

Maria G. Brooks
These Vegan Muffins are a delicious and light option for breakfast, snacks, or even a treat.
Made without eggs or dairy, they are fully plant-based and customizable with your favorite mix-ins, from berries and chocolate chips to nuts.
With simple ingredients, you can easily whip up a batch for a quick meal prep or to satisfy your sweet cravings.
Perfectly fluffy and tender, these vegan muffins will have everyone asking for more!
Nutrition Facts (Per Muffin)
Calories: 180 kcal, Carbohydrates: 30g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Fiber: 3g, Sugar: 10g, Sodium: 250mg
Estimated based on one serving (assuming 12 servings per batch)
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Bakery, Vegan
Servings 12 muffins
Calories 180 kcal

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.
Keyword Vegan Muffins