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Blueberry Almond Vegan Muffins
Start your day with a sweet and satisfying treat that’s also vegan-friendly! These blueberry almond muffins are moist, flavorful, and packed with nutritious ingredients.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup almond meal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup maple syrup
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup coconut oil, melted
– 2 large eggs, replaced by: 2 flax eggs*
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– Chopped almonds for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, almond meal, baking powder, and salt.
3. In a separate bowl, whisk together maple syrup, non-dairy milk, melted coconut oil, flax eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in blueberries.
5. Divide batter evenly among muffin cups. Top with chopped almonds if desired.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Chocolate Chip Vegan Banana Muffins
Get ready to start your day with a delicious and satisfying treat! These vegan banana muffins are packed with the natural sweetness of ripe bananas, the richness of dark chocolate chips, and the comforting warmth of whole grain goodness.
Ingredients:
– 3 ripe bananas, mashed
– 1/2 cup sugar
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1/2 cup canola oil
– 2 teaspoons vanilla extract
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together sugar, non-dairy milk, oil, and vanilla extract.
3. Add the mashed bananas and egg replacement; mix until smooth.
4. In a separate bowl, combine flour, oats, baking powder, and salt. Gradually add dry ingredients to wet ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Spice Vegan Muffins
A delicious and moist fall treat that combines the warm spices of pumpkin pie with a hint of sweetness, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup canned pumpkin puree
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 tablespoon apple cider vinegar
– 1/2 cup non-dairy milk (such as almond or soy milk)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, pumpkin puree, maple syrup, melted coconut oil, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add apple cider vinegar and non-dairy milk to the dry ingredients. Whisk until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Lemon Poppy Seed Vegan Muffins
Lemon Poppy Seed Vegan Muffins Recipe
Brighten up your morning with these citrusy and crunchy vegan muffins, bursting with lemon flavor and topped with a sweet poppy seed crunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/2 cup unsweetened applesauce
– 1/2 cup non-dairy milk (almond, soy, or coconut)
– 1/4 cup lemon juice (freshly squeezed or bottled)
– 1 tablespoon vanilla extract
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, combine applesauce, non-dairy milk, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in poppy seeds.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Double Chocolate Vegan Muffins
Moist and decadent, these double chocolate vegan muffins are a treat for any chocolate lover. With the richness of dark cocoa powder and the sweetness of maple syrup, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup unsweetened applesauce
– 1/2 cup maple syrup
– 1/4 cup dark cocoa powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup melted vegan chocolate chips (at least 70% cocoa)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, and baking soda.
3. In a separate bowl, combine applesauce, maple syrup, cocoa powder, and melted chocolate chips. Whisk until smooth.
4. Add non-dairy milk and apple cider vinegar to the wet ingredients. Whisk until combined.
5. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
Apple Cinnamon Vegan Muffins
Warm Up with Apple Cinnamon Vegan Muffins!
These moist and flavorful muffins combine the sweetness of apples with the warmth of cinnamon, all without any animal products.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons apple cider vinegar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 cup diced apples (about 1 medium-sized apple)
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, canola oil, apple cider vinegar, and cinnamon.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in diced apples and chopped nuts (if using).
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Carrot Cake Vegan Muffins
Moist and flavorful, these vegan carrot cake muffins are a delicious treat for any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/2 cup unsweetened applesauce
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup grated carrots
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine applesauce, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in grated carrots and chopped nuts (if using).
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Peanut Butter Chocolate Vegan Muffins
Peanut Butter Chocolate Vegan Muffins Recipe
These moist and flavorful muffins combine the richness of peanut butter with the decadence of dark chocolate, all in a deliciously vegan package. Perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup creamy peanut butter
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 large egg replacement (such as flaxseed or mashed banana)
– 1 tablespoon melted vegan butter
– 1 teaspoon vanilla extract
– Dark chocolate chips or chunks for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together peanut butter, cocoa powder, non-dairy milk, egg replacement, melted vegan butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Raspberry Coconut Vegan Muffins
Moist and flavorful, these muffins combine the sweetness of raspberries with the tropical flavor of coconut. Perfect for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 large egg replacement (such as flaxseed or chia seed gel)
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen raspberries
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and unsweetened coconut.
3. In a separate bowl, whisk together non-dairy milk, oil, egg replacement, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in raspberries and salt.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Oatmeal Raisin Vegan Muffins
Start your day with a delicious and healthy treat – these moist oatmeal raisin muffins, made without eggs or dairy products!
Ingredients:
– 1 1/2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup raisins
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oats, flour, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Fold in raisins.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Matcha Green Tea Vegan Muffins
Revitalize your mornings with these refreshing matcha green tea muffins, infused with the subtle bitterness of Japanese green tea and the warmth of whole grain goodness.
Ingredients:
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup rolled oats
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon matcha powder (unsweetened)
• 1/2 cup unsweetened almond milk
• 1/4 cup canola oil
• 1 large egg replacement (e.g. flax or chia eggs)
• 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, sugar, baking powder, and matcha powder.
3. In a large bowl, combine almond milk, oil, egg replacement, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Enjoy your delicious Matcha Green Tea Vegan Muffins!
Zucchini Walnut Vegan Muffins
Moist and flavorful, these muffins are perfect for a quick breakfast or snack. The addition of zucchini and walnuts provides a delightful texture and burst of flavor.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/2 cup non-dairy milk (almond, soy, or coconut)
– 1/4 cup canola oil
– 1/2 cup grated zucchini
– 1/4 cup chopped walnuts
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 egg replacement (flaxseed, chia seeds, or Ener-G Egg Replacer)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, sugar, and baking powder.
3. In a large bowl, combine non-dairy milk, oil, zucchini, walnuts, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-22 minutes
Strawberry Vanilla Vegan Muffins
Brighten up your morning with these deliciously moist and flavorful strawberry vanilla muffins, perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup non-dairy milk (almond or soy)
– 1/4 cup melted vegan butter (such as Earth Balance)
– 1 egg replacement (flaxseed or chia seeds mixed with water)
– 1 teaspoon baking powder
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup hulled and sliced strawberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, melted vegan butter, egg replacement, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in sliced strawberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Sweet Potato Pecan Vegan Muffins
Sweet Potato Pecan Vegan Muffins Recipe
Moist and flavorful, these sweet potato pecan muffins are a delightful treat for anyone looking to indulge in a deliciously vegan breakfast or snack. With the natural sweetness of sweet potatoes and the crunch of pecans, these muffins are sure to satisfy your cravings.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– 1/4 cup chopped pecans
– 1/4 cup vegan chocolate chips (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, combine the mashed sweet potatoes, oats, sugar, baking powder, and salt. Stir until combined.
3. Add the almond milk, oil, vinegar, and vanilla extract. Mix well.
4. Fold in the chopped pecans and chocolate chips (if using).
5. Divide the batter evenly among the muffin liners.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Yield: 12 muffins
Chai Spiced Vegan Muffins
Warm up your morning with a deliciously spicy and aromatic Chai Spiced Vegan Muffin! This recipe combines the comforting flavors of chai tea with the convenience of a homemade muffin, perfect for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon black tea leaves (or 1 teaspoon chai spice blend)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, combine almond milk, oil, vanilla extract, cinnamon, ginger, cardamom, and tea leaves (or chai spice blend).
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Cherry Almond Vegan Muffins
Sweeten your morning with these moist and flavorful muffins packed with dried cherries and crunchy almonds.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup almond butter
– 1/2 cup non-dairy milk (almond or soy)
– 1/4 cup canola oil
– 1 teaspoon vanilla extract
– 1/2 cup dried cherries, chopped
– 1/4 cup sliced almonds
– 1/2 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, combine almond butter, non-dairy milk, canola oil, and vanilla extract. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped cherries and sliced almonds.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Gingerbread Vegan Muffins
These moist and flavorful muffins are infused with the spices of gingerbread, making them a perfect treat for any time of day. Whether you’re looking for a sweet breakfast option or a comforting afternoon snack, these vegan muffins are sure to satisfy.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup crystallized ginger, finely chopped
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, ginger, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together non-dairy milk, oil, vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Pineapple Coconut Vegan Muffins
Brighten up your morning with these tropical and deliciously moist muffins, packed with the sweetness of pineapple and the creaminess of coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup canned pineapple, drained and chopped
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and coconut.
3. In a separate bowl, combine non-dairy milk, oil, baking powder, salt, vanilla extract, and apple cider vinegar.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Fold in chopped pineapple.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Summary
Get ready to indulge in a world of flavors with these 18 fluffy vegan muffin recipes! From sweet treats like Blueberry Almond and Double Chocolate, to seasonal delights like Pumpkin Spice and Apple Cinnamon, there’s something for every occasion. Discover innovative flavor combinations like Lemon Poppy Seed and Raspberry Coconut, or satisfy your cravings with classic favorites like Oatmeal Raisin and Peanut Butter Chocolate. Whether you’re a seasoned baker or just starting out, these vegan muffin recipes are sure to delight.
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