Vegan Muffins
These vegan muffins are my go-to for a cozy breakfast or an afternoon snack. I love how versatile they are—you can easily switch up the mix-ins based on what you have on hand.
I remember the first time I made these muffins; my kitchen was filled with the warm aroma of baked goodness, and I couldn't wait to share them with my friends.
It’s such a simple recipe, but it always brings joy to my mornings.
Plus, they’re super customizable!
I often use whatever fruits are in season or even throw in some nuts for an extra crunch.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using applesauce as a substitute for flax egg; it keeps the muffins moist and adds a hint of sweetness. Feel free to experiment with different fruits or even spices like cinnamon for a warm touch.
Tips & Notes
- •I keep mine in a glass jar on the counter for a few days, but they also freeze well if you want to save some for later.
- •Feel free to sprinkle some oats or seeds on top before baking for a nice crunch!
Recipe Variations
- •Sometimes I’ll throw in dark chocolate chunks if I’m feeling fancy.
- •You can swap the blueberries for mashed bananas for a different flavor profile.
Storage & Freezing
Once they’re completely cool, store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze beautifully—just thaw them overnight in the fridge when you're ready to enjoy!
Frequently Asked Questions
Can I use whole wheat flour?
Absolutely! Just know that it might change the texture slightly, making them denser.
How can I make these gluten-free?
Try using a gluten-free all-purpose flour blend. Just make sure it has xanthan gum for structure!
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These vegan muffins are my go-to for a cozy breakfast or an afternoon snack. I love how versatile they are—you can easily switch up the mix-ins based on what you have on hand.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
In another bowl, mix the applesauce, maple syrup, plant-based almond milk, melted coconut oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix—it's okay if there are a few lumps!
- 5
Fold in the blueberries (or your chosen fruit) until evenly distributed.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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