Looking for a quick and delicious vegan muffin recipe that’s perfect for breakfast, snack time, or even dessert? You’re in the right place!
These easy vegan muffins are fluffy, moist, and packed with wholesome ingredients that everyone will love, whether you’re vegan or not. They come together in no time, requiring just a few simple pantry staples, no fancy equipment, and minimal cleanup.
Plus, these muffins are incredibly versatile — you can customize them with your favorite fruits, nuts, or spices to make them your own.
Whether you’re a seasoned vegan baker or just starting out, this recipe is foolproof and designed to deliver consistently tasty results. You don’t need eggs or dairy to create a tender crumb and rich flavor.
These muffins are naturally sweetened, nourishing, and perfect for meal prepping. So grab your mixing bowl, and let’s get baking!
Why You’ll Love This Recipe
Simple ingredients: No complicated or hard-to-find items here. This recipe uses everyday staples like flour, plant-based milk, and natural sweeteners.
Quick preparation: Mixing everything takes about 10 minutes, and baking is under 25 minutes. Perfect for busy mornings or last-minute treats.
Customizable: Add your favorite mix-ins such as blueberries, chocolate chips, nuts, or spices to create endless variations.
Healthy and wholesome: Made without refined sugars or oils, these muffins are a guilt-free indulgence packed with fiber and plant-based nutrients.
Plus, if you enjoy this recipe, be sure to check out other easy vegan dishes like Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for more wholesome inspiration.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups (240g) | Can use whole wheat flour for a nuttier flavor |
| Baking powder | 2 tsp | Leavening agent for fluffiness |
| Baking soda | 1/2 tsp | Helps muffins rise and lighten texture |
| Salt | 1/4 tsp | Enhances flavor |
| Ground cinnamon | 1 tsp | Optional, adds warmth and depth |
| Maple syrup or agave nectar | 1/3 cup (80ml) | Natural sweetener |
| Unsweetened plant-based milk | 1 cup (240ml) | Almond, soy, oat, or your favorite |
| Apple cider vinegar | 1 tbsp | Reacts with baking soda for rise |
| Vanilla extract | 1 tsp | For added flavor |
| Vegetable or melted coconut oil | 1/4 cup (60ml) | Optional for moistness, can substitute with applesauce |
| Optional mix-ins | 1 cup | Blueberries, chopped nuts, dairy-free chocolate chips, or dried fruit |
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk or spoon for mixing
- Muffin tin (12-cup capacity)
- Muffin liners or non-stick spray
- Cooling rack
- Oven
Instructions
- Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease with non-stick spray to prevent sticking.
- In a large bowl, combine the dry ingredients: sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to mix evenly.
- In a separate medium bowl, mix the wet ingredients: pour in the plant-based milk, apple cider vinegar, maple syrup, vanilla extract, and melted coconut oil (or applesauce). Whisk until well combined.
- Pour the wet ingredients into the dry ingredients bowl. Gently fold the mixture with a spatula or wooden spoon until just combined. Avoid overmixing to keep muffins tender.
- Fold in your chosen mix-ins. Blueberries, chopped nuts, or dairy-free chocolate chips work beautifully. Add about 1 cup and gently incorporate, making sure not to crush fruits.
- Divide the batter evenly among the muffin cups. Use a scoop or spoon to fill each cup about 3/4 full to allow room for rising.
- Bake in the preheated oven for 20-25 minutes. Muffins should be golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and let cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely before serving.
Tips & Variations
For extra fluffy muffins, be sure not to overmix the batter.
If you prefer oil-free baking, substitute the oil with unsweetened applesauce.
Experiment with flavors by adding lemon zest, pumpkin spice, or shredded coconut.
You can also try swapping the all-purpose flour with gluten-free flour blends for a gluten-free option. Add a handful of chopped walnuts or pecans for some crunch, or mix in mashed banana for natural sweetness and moisture.
If you want to make these muffins even more decadent, try stirring in some vegan chocolate chips or swirl in peanut butter before baking.
To explore more vegan baking ideas, check out our Vegan Halloween Dessert Recipes That Will Wow Your Guests or the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat for festive inspiration.
Nutrition Facts
| Nutrient | Amount per Muffin (1 of 12) |
|---|---|
| Calories | 140 kcal |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Fiber | 1.5 g |
| Sugar | 8 g (from maple syrup and fruit) |
| Protein | 2 g |
| Sodium | 140 mg |
These nutrition facts are estimates and can vary depending on the specific ingredients and mix-ins you use.
Serving Suggestions
Enjoy these vegan muffins warm with a smear of your favorite nut butter or dairy-free cream cheese for a satisfying breakfast or snack.
Pair them with a hot cup of coffee or tea for a cozy afternoon treat. They also freeze well — just pop them in a sealed container or freezer bag and reheat in the toaster or microwave when ready.
For a wholesome brunch, serve alongside fresh fruit salad and a smoothie. If you loved this recipe, you might also enjoy the Veggie Quesadilla Recipe Indian Style Easy & Delicious for a savory complement to your sweet muffins.
Conclusion
This easy vegan muffin recipe is a fantastic addition to any plant-based kitchen. With simple ingredients, minimal fuss, and plenty of room for creativity, it’s a perfect go-to for beginners and experienced bakers alike.
Whether you’re packing lunches, prepping snacks, or just craving a warm treat, these muffins deliver on taste and texture without any animal products.
By using natural sweeteners and wholesome components, you can enjoy a baked good that feels indulgent yet nourishing. Plus, the flexibility of mix-ins lets you tailor every batch to suit your mood and season.
Don’t forget to explore more vegan delights on our site, such as the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor, for expanding your culinary repertoire.
Happy baking, and enjoy these delightful muffins with your loved ones!
📖 Recipe Card: Easy Vegan Muffin Recipe
Description: These easy vegan muffins are moist, fluffy, and perfect for a quick breakfast or snack. Made with simple ingredients, they require minimal prep and bake time.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup fresh blueberries
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In a separate bowl, combine almond milk, oil, vanilla, and vinegar.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Gently fold in blueberries and walnuts.
- Spoon batter into a greased or lined muffin tin, filling each cup 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Nutrition: Calories: 180 kcal | Protein: 3 g | Fat: 7 g | Carbs: 27 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Easy Vegan Muffin Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These easy vegan muffins are moist, fluffy, and perfect for a quick breakfast or snack. Made with simple ingredients, they require minimal prep and bake time.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “12 muffins”, “recipeIngredient”: [“2 cups all-purpose flour”, “1/2 cup granulated sugar”, “1 tbsp baking powder”, “1/2 tsp salt”, “1 cup almond milk”, “1/4 cup vegetable oil”, “1 tsp vanilla extract”, “1 tbsp apple cider vinegar”, “1/2 cup fresh blueberries”, “1/4 cup chopped walnuts (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk flour, sugar, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, combine almond milk, oil, vanilla, and vinegar.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry ingredients and mix until just combined.”}, {“@type”: “HowToStep”, “text”: “Gently fold in blueberries and walnuts.”}, {“@type”: “HowToStep”, “text”: “Spoon batter into a greased or lined muffin tin, filling each cup 3/4 full.”}, {“@type”: “HowToStep”, “text”: “Bake for 18-20 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “3 g”, “fatContent”: “7 g”, “carbohydrateContent”: “27 g”}}
