There’s something about cozy mornings that just calls for a batch of these vegan muffins. I remember the first time I baked them — I was hurriedly rushing through a busy weekday, craving something sweet but healthy, and somehow these muffins turned into my little salvation. The aroma filling my kitchen was like a big, comforting hug; the tiny muffins rose perfectly, golden on top, with that soft crumb I love. Honestly, my kids ask for these all the time now — they disappear in minutes at my house! What I love most about this recipe is that it’s incredibly forgiving, forgiving enough for even the most baking-challenged among us, and so versatile that you can tweak it to suit your mood or pantry. Trust me, once you make these, they’ll become a staple in your week too. Plus, they’re far better than any store-bought snack — made with love, simple ingredients, and a little bit of patience. Ready to start baking your own batch of happiness? Let’s go!
Thank you for reading this post, don't forget to subscribe!What is vegan muffin?
Think of vegan muffins as the plant-based kinder cousins of your traditional muffins. They’re essentially fluffy, flavorful treats made without eggs, dairy, or any animal products, but they deliver all the moistness and sweetness you love. The name “vegan muffins” might sound straightforward, but it’s really a celebration of simple, wholesome ingredients coming together into one perfect little bite. These muffins are a fantastic way to sneak more fruits, veggies, or whole grains into your day, and they’re so versatile — sweet or savory, you name it. The beauty of vegan muffins is that they’re just like regular muffins, only kinder to animals and friends who are dairy or egg-sensitive. With ingredients like flaxseed, applesauce, or plant milk replacing eggs, they’re accessible, budget-friendly, and just downright delicious. Honestly, once you get the hang of it, baking vegan muffins feels a lot like creating edible hugs for your family — warming, nourishing, and always a little bit magical.
Why you’ll love this recipe?
What I love most about these vegan muffins is how they manage to be both effortless and utterly satisfying. This recipe is a lifesaver on busy mornings when you wanna grab something quick but still want it to feel special. The batter comes together with just a few simple ingredients, no fancy equipment required — I always do this when I’m running out the door or craving comfort food without the guilt. The flavor profile is a delightful balance of sweetness and warmth, with hints of vanilla and cinnamon that make your kitchen smell like a bakery. And don’t get me started on how versatile they are: you can toss in blueberries, chocolate chips, chopped nuts, or even shredded zucchini to keep things interesting. They’re budget-friendly because most of what you need is probably already in your pantry. Plus, these muffins can be made in advance, stored easily, and taste just as delicious the next day — perfect for busy mornings, weekend brunches, or even as a quick snack at work or school. What I really love is how adaptable they are; you can swap ingredients or adjust the sweetness, and they’ll still turn out amazing. Honestly, these muffins have become my go-to, and I bet they’ll become a favorite of yours too.
How do I make vegan muffins?
Quick Overview
This recipe is pretty straightforward — mix your dry ingredients in one bowl, wet ingredients in another, then gently combine everything without overmixing. The batter gets poured into a muffin tin, perhaps with your favorite add-ins like berries or nuts, and baked until golden. What makes this method stand out is the use of simple, readily available ingredients, and the fact that you don’t need fancy gadgets or complicated techniques. Just a bowl, a spoon, and your oven — easy peasy! This process ensures moist, fluffy muffins that hold together well without eggs or dairy, thanks to clever substitutions like applesauce or flaxseed. The baking time is roughly 20-25 minutes, and you’ll know they’re ready when they smell amazing and a toothpick comes out clean. Perfect for when you want something freshly baked but don’t want to spend hours in the kitchen.
Ingredients
For the Main Batter:
– 1 ½ cups all-purpose flour (or whole wheat for a healthier twist)
– ½ cup organic cane sugar or coconut sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon (or nutmeg, if you prefer)
– ¼ teaspoon salt
– 1 cup plant-based milk (almond, soy, or oat — whatever you like!)
– ⅓ cup unsweetened applesauce (adds moisture and helps bind)
– ¼ cup vegetable oil or melted coconut oil
– 1 teaspoon vanilla extract
For the Filling (Optional but Delicious):
– ½ cup fresh or frozen blueberries
– ½ cup chopped walnuts or pecans
– ¼ cup vegan chocolate chips (because why not?)
*You can mix in or leave out based on your mood or dietary needs.*
For the Glaze (Because a little extra sweetness never hurts):
– ½ cup powdered sugar
– 1-2 teaspoons plant-based milk
– A splash of vanilla or lemon juice for zest
“The Easy Plant-Based Peanut Butter Chocolate Muffins turned out amazing. My kids asked for seconds. Saving this one!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First off, heat your oven to 350°F (180°C). Line your muffin tin with paper liners or lightly grease it — trust me, this saves a headache when removing the muffins later. I usually do this while the oven warms, so everything’s ready to go. It’s good to have your ingredients measured and nearby, so you’re not scrambling once the batter is mixed. If you’re using chocolate chips or nuts, keep them handy for folding in at the right moment.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, cinnamon, and salt. I like to sift them if I have time — it makes the muffins extra fluffy. The goal here is to evenly distribute the leavening agents so your muffins rise beautifully. I’ve learned the hard way that skipping this step can lead to uneven pockets — nobody wants dense bits in a light muffin.
Step 3: Mix Wet Ingredients
In a separate bowl, combine your plant milk, applesauce, oil, and vanilla. Whisk until smooth. I feel like this is the magic combo that gives the muffins their moist, tender crumb without eggs. I tested this with almond milk, and it actually made it even creamier — but any plant milk works great. Make sure your applesauce is unsweetened if you’re watching sugar, or go wild with sweetened if you’re craving more sweetness.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold with a spatula or spoon. Be careful not to overmix — a few lumps are perfectly okay. Overmixing can lead to dense muffins, and nobody wants that. Just stir until everything is just incorporated, then fold in any add-ins like berries or nuts.
Step 5: Prepare Filling
If you’re adding filling like blueberries or chocolate chips, incorporate them into the batter now. For swirl effects (especially with jam or fruit preserves), I like to spoon some batter into the muffin liners, add a spoonful of filling, and top with more batter, then gently swirl with a toothpick for a pretty marbled look.
Step 6: Layer & Swirl
If you want a pretty marbled effect, layer batter and filling, then use a toothpick or skewer to swirl gently. This creates little lovely patterns that make each muffin look special. I usually do this on the last few muffins just to keep things looking fancy — but honestly, they taste just as good without the swirl!
Step 7: Bake
Bake for about 20-25 minutes, or until the tops are golden and a toothpick inserted in the middle comes out clean. In my oven, I find that checking at 20 minutes is safest because every oven bakes a little differently. Keep an eye out for that irresistible aroma — it’s the smell of happiness! Let them cool in the pan for five minutes before transferring them to a wire rack — this helps keep their soft crumb intact.
Step 8: Cool & Glaze
Let the muffins cool completely before glazing if you’re using glaze — this prevents melting and sogginess. Mix powdered sugar with a teaspoon or two of plant milk until you get a smooth, drizzle-worthy consistency. For added zing, a splash of lemon juice or vanilla works wonders. Drizzle the glaze over the muffins and let it set for a few minutes. The shiny finish just takes them to the next level!
Step 9: Slice & Serve
Slice if needed, serve warm or at room temperature, and enjoy! I honestly think they’re best slightly warm, with a cup of tea or coffee. You can store leftovers in an airtight container at room temperature for a day or two, or pop them in the fridge — just warm them up a bit before eating for maximum softness. Freezing works beautifully too, just wrap them well and thaw at room temp or microwave for a quick treat.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Plant-Based Peanut Butter Chocolate Muffins!”
What to Serve It With
This isn’t just about the muffins — it’s about the whole experience. For breakfast, pair them with a steaming mug of your favorite coffee or herbal tea. I love to serve them with a spread of almond butter or a dollop of vegan yogurt on the side. If you’re hosting brunch, maybe add some fresh fruit, sliced bananas, or a handful of granola for extra crunch. Or, for a cozy snack, these muffins with a glass of almond milk or a warm cup of cocoa are divine; they feel like a treat you shouldn’t be allowed to have on a regular weekday, but hey, you deserve it. My family especially loves them with a smear of vegans’ cream cheese or a swipe of fruit jam — simple, satisfying, and oh-so delicious.
Top Tips for Perfecting Your Vegan Muffins
The best part about baking these muffins is that they’re forgiving, but a few tricks can elevate your game. Here’s what I’ve learned over many, many batches:
- Zucchini Prep: If you’re adding shredded zucchini, make sure to squeeze out excess moisture with a clean towel — this prevents sogginess and keeps your muffins light.
- Mixing Advice: Don’t overmix your batter; think of it like folding in love, not beating it into submission. A few lumps keep muffins tender and fluffy.
- Swirl Customization: Use a toothpick or skewer to swirl gently for pretty patterns, but don’t overdo it — too much swirling can blend everything into one muddy color.
- Ingredient Swaps: Swapping almond flour for some or all of the all-purpose flour works well, but expect slightly denser muffins. Coconut oil adds a lovely tropical aroma but can be replaced with vegan butter if you prefer richness.
- Baking Tips: Always check your muffins a couple of minutes before the timer. My oven tends to run hot, and I don’t want burnt edges! A toothpick in the center that comes out clean is your best indicator.
- Glaze Variations: Feel free to add lemon zest, vanilla, or even a touch of maple syrup to your glaze to customize the flavor. Using coconut milk instead of water gives it a creamier finish.
I’ve tested different flours, oils, and fillings, and honestly, the key to perfect muffins is patience and a little personal touch. Once you get your rhythm, these will turn out beautifully every time, and your kitchen will smell like heaven.
Storing and Reheating Tips
Ideally, keep your muffins in an airtight container at room temperature for up to two days. They stay soft and fresh most of the day, especially if stored away from direct sunlight. For longer storage, pop them into a resealable plastic bag and refrigerate for up to five days; just give them a quick warm-up in the microwave (about 15-20 seconds) before enjoying. Freezing is your friend if you want to stretch these muffins for weeks — wrap each muffin individually in plastic wrap, then toss them into a freezer-safe container. To thaw, leave at room temperature or microwave on low power until soft. If you’ve glazed your muffins, it’s best to add the glaze after reheating to keep the shine intact and avoid sogginess.
Frequently Asked Questions
Final Thoughts
These vegan muffins have become a little piece of joy in my kitchen. They’re comforting, endlessly versatile, and surprisingly simple to whip up. Whether you’re baking for a busy weekday breakfast or a lazy weekend treat, they never disappoint. The fact that you can customize them so much — from adding fresh berries to swapping out flours — makes each batch a little personal masterpiece. I love hearing from friends and readers about their variations, so don’t forget to leave a comment or share a photo if you try it! Baking these muffins always feels like giving a warm hug to my loved ones, and I hope they bring a little happiness to your table, too. Happy baking, friends — and I can’t wait to hear how yours turn out!
vegan muffins
Ingredients
Main Ingredients
- 0.5 cup unsweetened almond milk
- 0.25 cup vegetable oil
- 0.25 cup maple syrup
- 1 cup all-purpose flour
- 0.75 cup brown sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup vegan mini chocolate chips
Instructions
Preparation Steps
- Preheat the oven to 375F. Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the almond milk, vegetable oil, and maple syrup.
- Add the flour, brown sugar, baking powder, and salt to the wet ingredients and stir until just combined.
- Fold in the mini chocolate chips.
- Divide the batter evenly among the muffin cups, about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
