Unleash your inner baker with these 16 fluffy vegan muffin recipes perfect for every occasion! Whether you’re craving a quick breakfast, planning a cozy brunch, or need a sweet treat for gatherings, this roundup has you covered. Dive into a world of plant-based goodness that’s easy, delicious, and sure to impress. Let’s get baking—your next favorite muffin is waiting!
Chocolate Chip Vegan Banana Muffins
Just imagine the comforting aroma of freshly baked banana muffins wafting through your kitchen, now made entirely plant-based and studded with melty chocolate chips. This recipe transforms overripe bananas into a moist, tender treat that’s perfect for breakfast or an afternoon snack, guiding you through each simple step to ensure success even if you’re new to vegan baking.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
For the wet mixture:
– 3 medium overripe bananas, mashed (about 1 1/2 cups)
– 1/2 cup granulated sugar
– 1/3 cup vegetable oil
– 1 teaspoon vanilla extract
For the dry mixture:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
For folding in:
– 3/4 cup vegan chocolate chips
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mash the bananas thoroughly with a fork until no large lumps remain.
3. Add the granulated sugar, vegetable oil, and vanilla extract to the mashed bananas, then whisk vigorously for 1 full minute until the mixture is smooth and slightly glossy.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
5. Tip: Sift the dry ingredients if your flour is clumpy to prevent dense muffins.
6. Pour the dry mixture into the wet mixture and gently fold with a spatula until just combined, with no dry flour visible.
7. Add the vegan chocolate chips to the batter and fold 4-5 times to distribute them evenly, being careful not to overmix.
8. Tip: Reserve a few chocolate chips to press on top of the muffins before baking for a prettier finish.
9. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
10. Bake in the preheated oven at 375°F for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
11. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
12. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Let these muffins cool fully to develop a delightfully moist crumb that pairs beautifully with the pockets of melted chocolate. Their natural banana sweetness shines through, making them ideal for packing in lunches or enjoying warm with a glass of plant-based milk.
Pumpkin Spice Vegan Muffins
Savor the cozy aroma of fall with these perfectly spiced pumpkin muffins that are surprisingly easy to make, even for first-time bakers. This vegan recipe delivers moist, tender crumb and rich flavor using simple pantry staples, guiding you through each stage with clear instructions so you can bake with confidence. Let’s begin by gathering our ingredients and preheating the oven.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
For the Dry Mix:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tbsp pumpkin pie spice
– 2 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
For the Wet Mix:
– 1 (15 oz) can pumpkin puree
– ½ cup vegetable oil
– ¼ cup unsweetened almond milk
– 1 tbsp apple cider vinegar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp pumpkin pie spice, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. In a separate medium bowl, combine 1 can pumpkin puree, ½ cup vegetable oil, ¼ cup unsweetened almond milk, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract, stirring vigorously for 30 seconds until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined, being careful not to overmix—this keeps the muffins tender.
5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full for optimal rise.
6. Bake at 375°F for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
7. Remove the muffin tin from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
8. Allow the muffins to cool completely on the rack for 15 minutes to set their texture before serving.
Vibrantly spiced and wonderfully moist, these muffins boast a soft, springy crumb that pairs beautifully with a cup of coffee or tea. For a festive twist, try warming them slightly and drizzling with a simple glaze made from powdered sugar and orange juice, or crumble them over dairy-free vanilla ice cream for an easy dessert.
Lemon Poppy Seed Vegan Muffins
Perfect for holiday mornings or afternoon snacks, these Lemon Poppy Seed Vegan Muffins combine bright citrus flavor with delightful crunch in a simple, plant-based treat. Let’s walk through each step together to ensure your muffins turn out light, moist, and perfectly sweetened every time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
For the Dry Mix:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp poppy seeds
- 1 tsp baking soda
- 1/2 tsp salt
For the Wet Mix:
- 1 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tbsp poppy seeds, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
- In a separate medium bowl, combine 1 cup unsweetened almond milk, 1/2 cup vegetable oil, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract, stirring gently to avoid over-mixing.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined, with no dry flour visible; over-mixing can lead to dense muffins.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full for optimal rise.
- Bake at 375°F for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
- Transfer the muffins to a wire rack to cool completely, about 30 minutes, before serving.
Fresh from the oven, these muffins boast a tender, moist crumb speckled with poppy seeds and a zesty lemon aroma. For a festive touch, serve them warm with a dollop of vegan lemon glaze or alongside a cup of herbal tea for a cozy holiday treat.
Double Chocolate Vegan Muffins
Yep, you read that right—these Double Chocolate Vegan Muffins are so rich and fudgy, you won’t believe they’re plant-based. Perfect for holiday baking or a cozy winter treat, this recipe walks you through each step to ensure success, even if you’re new to vegan baking. Let’s get started with the basics.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
For the Dry Mix
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
For the Wet Mix
– 1 cup unsweetened almond milk
– ⅓ cup vegetable oil
– 1 tsp vanilla extract
– 1 tbsp apple cider vinegar
For the Chocolate Chips
– ¾ cup vegan chocolate chips
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. In a medium bowl, combine 1 cup unsweetened almond milk, ⅓ cup vegetable oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar, stirring gently to avoid overmixing.
4. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined—a few streaks of flour are okay to prevent tough muffins.
5. Gently fold in ¾ cup vegan chocolate chips, reserving a small handful for topping later.
6. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
7. Sprinkle the reserved chocolate chips on top of each muffin for extra chocolatey goodness.
8. Bake at 375°F for 20–22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
10. Transfer the muffins to a wire rack to cool completely before serving.
Moist and decadent, these muffins boast a tender crumb with melty chocolate chips in every bite. Their deep cocoa flavor pairs wonderfully with a glass of cold almond milk, or try warming one up and topping it with vegan whipped cream for an indulgent dessert.
Carrot Cake Vegan Muffins
A perfect batch of carrot cake vegan muffins starts with simple pantry staples, blending warm spices and natural sweetness into a wholesome treat that’s easy to make any day of the week. These moist, tender muffins come together quickly, offering a cozy, familiar flavor without any dairy or eggs—ideal for beginners and seasoned bakers alike.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
For the dry ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
For the wet ingredients:
– 1 1/2 cups grated carrots (about 3 medium carrots)
– 1 cup unsweetened almond milk
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1 tbsp apple cider vinegar
For the optional glaze:
– 1 cup powdered sugar
– 2 tbsp unsweetened almond milk
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it with oil.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until fully combined.
3. In a separate medium bowl, stir together the grated carrots, unsweetened almond milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until no dry streaks remain—avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
7. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. For the optional glaze, whisk together the powdered sugar, unsweetened almond milk, and vanilla extract in a small bowl until smooth, then drizzle it over the cooled muffins.
Zesty and comforting, these muffins boast a soft, moist crumb with subtle spice notes from the cinnamon and nutmeg, while the grated carrots add natural sweetness and texture. Serve them warm for breakfast with a cup of coffee, or enjoy them as an afternoon snack—they’re also delightful topped with a dollop of vegan cream cheese for an extra indulgent twist.
Peanut Butter Chocolate Vegan Muffins
Perfect for holiday mornings or a cozy afternoon snack, these Peanut Butter Chocolate Vegan Muffins combine rich, familiar flavors in a simple, plant-based treat. Let’s walk through the process methodically to ensure your muffins turn out moist and delicious every time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Dry Mix:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
For the Wet Mix:
– 1 cup unsweetened almond milk
– 1/2 cup creamy peanut butter
– 1/3 cup vegetable oil
– 1 tsp vanilla extract
– 1 tbsp apple cider vinegar
For Topping (Optional):
– 1/4 cup vegan chocolate chips
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until no lumps remain.
3. In a separate medium bowl, combine 1 cup unsweetened almond milk, 1/2 cup creamy peanut butter, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar, stirring until smooth. Tip: If your peanut butter is stiff, warm it slightly for easier mixing.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix to avoid dense muffins.
5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
6. Sprinkle 1/4 cup vegan chocolate chips evenly over the tops of the batter, if using.
7. Bake at 375°F for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Tip: This resting time helps them set and prevents sticking.
9. Transfer the muffins to a wire rack to cool completely before serving.
Here’s the delightful result: these muffins boast a tender, cake-like crumb with deep chocolate notes balanced by the creamy richness of peanut butter. Enjoy them warm for a gooey chocolate chip experience or store them in an airtight container for up to three days—they’re perfect for breakfast on the go or as a sweet ending to any meal.
Raspberry Coconut Vegan Muffins
Ready to bake something special that’s both vegan and bursting with flavor? Raspberry Coconut Vegan Muffins are a delightful treat that combine tart raspberries with sweet, tropical coconut in a tender, moist muffin. This recipe walks you through each step methodically, so even beginners can achieve bakery-quality results right at home.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Dry Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
For the Wet Ingredients:
– 1 cup unsweetened almond milk
– 1/2 cup coconut oil, melted
– 1 tsp vanilla extract
– 1 tbsp apple cider vinegar
For the Mix-Ins:
– 1 cup fresh raspberries
– 1/2 cup shredded coconut
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.
3. In a separate medium bowl, combine 1 cup unsweetened almond milk, 1/2 cup melted coconut oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar, stirring gently to incorporate.
4. Tip: Add the wet ingredients to the dry ingredients all at once, and mix just until no flour streaks remain—overmixing can lead to tough muffins.
5. Gently fold in 1 cup fresh raspberries and 1/2 cup shredded coconut with a spatula, being careful not to crush the berries.
6. Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Tip: Rotate the muffin tin halfway through baking to ensure even browning and prevent hot spots in your oven.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
10. Tip: Allow the muffins to cool completely on the rack to set their texture and prevent sogginess.
11. Serve once cooled, or store in an airtight container at room temperature for up to 3 days.
These muffins boast a tender, moist crumb with pockets of juicy raspberries and a subtle coconut flavor that’s not overly sweet. For a creative twist, try serving them warm with a dollop of vegan coconut yogurt or drizzled with a simple glaze made from powdered sugar and lemon juice.
Oatmeal Raisin Vegan Muffins
Let’s bake some wholesome oatmeal raisin vegan muffins that are perfect for breakfast or a snack. These muffins come together easily with pantry staples and deliver a satisfying texture with warm cinnamon notes. You’ll appreciate how simple they are to make, even if you’re new to vegan baking.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the wet ingredients:
– 1 cup unsweetened almond milk
– 1 tbsp apple cider vinegar
– ½ cup maple syrup
– ⅓ cup melted coconut oil
– 1 tsp vanilla extract
For the dry ingredients:
– 1 ½ cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 tsp baking soda
– 1 tsp baking powder
– ½ tsp salt
– 1 tsp ground cinnamon
For mixing in:
– ¾ cup raisins
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine 1 cup unsweetened almond milk and 1 tbsp apple cider vinegar; let it sit for 5 minutes to curdle, creating a vegan buttermilk substitute.
3. Add ½ cup maple syrup, ⅓ cup melted coconut oil, and 1 tsp vanilla extract to the almond milk mixture, whisking until smooth.
4. In a large bowl, mix 1 ½ cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 1 tsp ground cinnamon.
5. Pour the wet ingredients into the dry ingredients, stirring gently until just combined; overmixing can lead to dense muffins, so stop when no dry streaks remain.
6. Fold in ¾ cup raisins evenly into the batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
10. Allow the muffins to cool completely on the rack for about 30 minutes to set their texture.
Delightfully moist and tender, these muffins boast a hearty oat chewiness punctuated by sweet, plump raisins. Their subtle cinnamon warmth makes them ideal for pairing with a cup of coffee or tea. For a creative twist, try serving them warm with a dollop of vegan butter or drizzling them with a simple maple glaze for extra indulgence.
Matcha Green Tea Vegan Muffins
Kicking off our baking session, these Matcha Green Tea Vegan Muffins are a delightful, earthy treat perfect for a cozy morning or afternoon snack. Let’s walk through the simple, plant-based steps together to create these vibrant, fluffy delights. You’ll find the process straightforward, even if you’re new to vegan baking.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Dry Mix:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tbsp matcha green tea powder
– 2 tsp baking powder
– 1/2 tsp salt
For the Wet Mix:
– 1 cup unsweetened almond milk
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1 tbsp apple cider vinegar
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, matcha green tea powder, baking powder, and salt until fully combined.
3. In a separate medium bowl, stir the unsweetened almond milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature—they boast a soft, moist crumb with a subtle, earthy matcha flavor that pairs wonderfully with a cup of tea. For a creative twist, try drizzling them with a simple glaze made from powdered sugar and a splash of lemon juice to balance the richness.
Zucchini Walnut Vegan Muffins
Zucchini Walnut Vegan Muffins are a wholesome treat that cleverly uses grated zucchini for moisture and walnuts for a satisfying crunch, making them perfect for breakfast or an afternoon snack. This recipe is simple enough for beginners, and I’ll guide you through each step to ensure success.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Dry Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
For the Wet Ingredients:
– 1 1/2 cups grated zucchini (about 1 medium zucchini)
– 1/2 cup unsweetened applesauce
– 1/3 cup vegetable oil
– 1 teaspoon vanilla extract
For Mixing In:
– 1 cup chopped walnuts
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly with oil.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
3. In a separate medium bowl, stir together the grated zucchini, unsweetened applesauce, vegetable oil, and vanilla extract until evenly mixed.
4. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the chopped walnuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
You’ll find these muffins have a moist, tender crumb from the zucchini and a delightful nutty crunch from the walnuts. Enjoy them warm with a drizzle of maple syrup or store in an airtight container for up to 3 days.
Strawberry Vanilla Vegan Muffins
Unbelievably moist and bursting with fruity flavor, these strawberry vanilla vegan muffins are perfect for holiday breakfasts or afternoon snacks. Using simple pantry ingredients, this recipe creates tender, bakery-style muffins that everyone will love, regardless of dietary preferences.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
For the dry ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
For the wet ingredients:
– 1 cup unsweetened almond milk
– ½ cup vegetable oil
– 1 tablespoon apple cider vinegar
– 2 teaspoons vanilla extract
For the strawberries:
– 1 ½ cups fresh strawberries, diced
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly with oil.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
3. In a separate medium bowl, combine the unsweetened almond milk, vegetable oil, apple cider vinegar, and vanilla extract, whisking until smooth.
4. Tip: Let the wet mixture sit for 2 minutes to allow the vinegar to react with the baking soda, which helps the muffins rise.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix to avoid tough muffins.
6. Gently fold in the diced fresh strawberries until evenly distributed throughout the batter.
7. Tip: Toss the strawberries in 1 tablespoon of flour from the measured amount before folding to prevent them from sinking to the bottom during baking.
8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
10. Tip: Rotate the muffin tin halfway through baking to ensure even browning and cooking.
11. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
12. Repeat the cooling process for all muffins to prevent them from becoming soggy from trapped steam.
Resulting in a soft, cake-like crumb with juicy strawberry pockets, these muffins offer a delightful balance of sweet vanilla and tart fruit. Serve them warm with a dollop of vegan whipped cream or enjoy them as a grab-and-go treat for a festive morning.
Sweet Potato Pecan Vegan Muffins
Even the simplest baked goods can feel like a holiday celebration with the right ingredients. These Sweet Potato Pecan Vegan Muffins are a perfect example, combining wholesome, seasonal flavors into a moist and satisfying treat that’s surprisingly easy to make from scratch. Let’s walk through the process together, one clear step at a time.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Wet Mixture:
– 1 cup mashed sweet potato (about 1 medium, baked and cooled)
– 1/2 cup pure maple syrup
– 1/3 cup melted coconut oil
– 1 tsp pure vanilla extract
– 1 tbsp ground flaxseed mixed with 3 tbsp water (a “flax egg”)
For the Dry Mixture:
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
For Folding In:
– 3/4 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, vanilla extract, and prepared flax egg. Whisk vigorously for about 1 minute until the mixture is smooth and fully emulsified. Tip: Ensure your sweet potato is completely cool to prevent the coconut oil from solidifying into clumps.
3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until no streaks of baking powder remain.
4. Add the dry flour mixture to the wet sweet potato mixture. Use a rubber spatula to fold the ingredients together gently, stopping as soon as the last traces of flour disappear; do not overmix.
5. Gently fold in the 3/4 cup of chopped pecans until they are just distributed throughout the batter.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Tip: For uniform muffins, use a standard ice cream scoop or a 1/4-cup measuring cup to portion the batter.
7. Place the muffin tin in the preheated oven and bake for 22 to 25 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean, the tops are golden brown, and they spring back lightly when pressed. Tip: Rotate the tin halfway through baking to ensure even browning if your oven has hot spots.
8. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
A final texture that is wonderfully moist and tender, thanks to the sweet potato, pairs beautifully with the warm spices and crunchy pecans. Enjoy them slightly warm for the best flavor, or try serving one split and toasted with a dollop of vegan butter or a drizzle of maple cream cheese frosting for a special dessert.
Chai Spiced Vegan Muffins
Ready to fill your kitchen with the cozy aroma of chai? These vegan muffins are a delightful twist on a classic, blending warm spices with a tender crumb for a perfect holiday treat or everyday snack. Let’s walk through each step together, ensuring success even if you’re new to baking.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Dry Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
For the Wet Ingredients
– 1 cup unsweetened almond milk
– 1/2 cup vegetable oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground cloves, and ground nutmeg until fully combined.
3. In a separate medium bowl, stir together the unsweetened almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix to keep the muffins tender.
5. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
You’ll find these muffins boast a moist, fluffy texture with a fragrant blend of spices that evoke a comforting cup of chai. Serve them warm with a dollop of vegan butter or crumble them over oatmeal for a creative breakfast twist.
Cherry Almond Vegan Muffins
You’ll find these Cherry Almond Vegan Muffins are a delightful, fuss-free treat perfect for holiday mornings or a cozy afternoon snack. They come together with simple pantry staples, offering a tender crumb and bursts of fruity sweetness balanced by nutty almond flavor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
For the Dry Mix:
– 2 cups all-purpose flour
– 3/4 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
For the Wet Mix:
– 1 cup unsweetened almond milk
– 1/3 cup vegetable oil
– 1 tsp almond extract
– 1 tsp vanilla extract
For Folding In:
– 1 cup fresh or frozen pitted cherries, chopped
– 1/2 cup sliced almonds
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
3. In a separate medium bowl, whisk the unsweetened almond milk, vegetable oil, almond extract, and vanilla extract until emulsified.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; a few lumps are fine to avoid overmixing, which keeps muffins tender.
5. Gently fold in the chopped cherries and sliced almonds until evenly distributed.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake at 375°F for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely; this prevents sogginess from steam.
9. For extra crunch, sprinkle a few extra sliced almonds on top before baking.
Muffins emerge with a golden-brown top, a moist interior dotted with juicy cherries, and a subtle almond aroma. Serve them warm with a drizzle of maple syrup for breakfast or pair with a dollop of coconut whipped cream as a festive dessert.
Gingerbread Vegan Muffins
Baking these Gingerbread Vegan Muffins is a delightful way to fill your kitchen with warm, festive aromas. Let’s walk through the simple process together, ensuring even a first-time baker can achieve perfect results.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Dry Mix
– 2 cups all-purpose flour
– 1 cup packed brown sugar
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp salt
For the Wet Mix
– 1 cup unsweetened applesauce
– 1/2 cup vegetable oil
– 1/4 cup molasses
– 1 tsp vanilla extract
– 1 tbsp apple cider vinegar
For Topping (Optional)
– 2 tbsp coarse sugar
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until fully combined.
3. In a separate medium bowl, stir the unsweetened applesauce, vegetable oil, molasses, vanilla extract, and apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; a few small lumps are fine to avoid overmixing, which can make muffins tough.
5. Evenly divide the batter among the 12 prepared muffin cups, filling each about 3/4 full.
6. If using, sprinkle the coarse sugar evenly over the tops of the batter for a crunchy finish.
7. Bake at 375°F for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely; this prevents them from becoming soggy from trapped steam.
These muffins emerge with a tender, moist crumb and a deep, spicy gingerbread flavor that’s perfectly balanced by the sweetness. Try serving them warm with a dollop of vegan whipped cream for a cozy treat, or enjoy them as a grab-and-go breakfast throughout the holiday season.
Summary
Kickstart your baking adventures with these 18 fluffy vegan muffins! Whether you’re craving a cozy breakfast, a sweet treat, or a party snack, there’s a perfect recipe here for every occasion. We hope you’ll try baking a few, leave a comment to tell us your favorites, and don’t forget to share this roundup on Pinterest to spread the vegan muffin love. Happy baking!
