Breakfast Muffin Recipes Vegan: Easy & Delicious Ideas

Looking for a quick, healthy, and delicious way to start your mornings? Vegan breakfast muffins are here to rescue your busy days!

Whether you’re craving something sweet, hearty, or packed with protein, these plant-based muffin recipes deliver big on flavor and convenience. Muffins are the ultimate grab-and-go breakfast: compact, satisfying, and endlessly customizable.

Plus, they’re easy to batch-bake ahead of time, making your mornings smoother and more enjoyable.

In this post, you’ll discover three of my absolute favorite vegan breakfast muffin recipes: classic Blueberry Oat Muffins, savory Veggie Protein Muffins, and dreamy Chocolate Banana Muffins. Each one is dairy-free, egg-free, and designed for fuss-free mornings.

Whether you’re new to vegan baking or a seasoned pro, you’ll find these recipes approachable and delicious. Let’s get baking!

Why You’ll Love This Recipe

• Quick and Easy: Minimal prep time and simple steps make these muffins ideal for busy mornings.
• Nutritious Ingredients: Each muffin is packed with wholesome ingredients like oats, fruits, and plant-based protein.
• Freezer-Friendly: Bake a batch and freeze for weeks of ready-to-go breakfasts.
• Customizable: Swap in your favorite fruits, nuts, or spices to suit your taste.
• Family-Friendly: Even picky eaters will love these moist, flavorful muffins.

Ingredients

Blueberry Oat Muffins

Veggie Protein Muffins

Chocolate Banana Muffins

Equipment

• Muffin tin (12-cup or 6-cup depending on recipe)
• Muffin liners or non-stick spray
• Mixing bowls (at least 2)
• Whisk & spatula
• Measuring cups and spoons
• Cooling rack

Instructions

Blueberry Oat Muffins

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
2. Prepare flax egg: Mix 1 tbsp flaxseed meal with 2.5 tbsp water. Let sit for 5 minutes until gelled.
3. Mix dry ingredients: In a large bowl, combine oats, flour, baking powder, salt, and coconut sugar.
4. Mix wet ingredients: In a separate bowl, whisk plant milk, melted coconut oil, vanilla, and flax egg.
5. Combine: Pour wet into dry ingredients. Stir gently until just combined. Fold in blueberries.
6. Fill muffin tin: Divide batter evenly among muffin cups (about 3/4 full each).
7. Bake: Bake for 22-25 minutes or until tops are golden and a toothpick comes out clean.
8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Veggie Protein Muffins

1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. Mix dry ingredients: In a bowl, whisk together chickpea flour, baking powder, nutritional yeast, salt, and pepper.
3. Prepare wet ingredients: In another bowl, combine plant milk and olive oil.
4. Combine: Add wet mixture to dry ingredients. Stir until smooth.
5. Fold in vegetables: Gently stir in spinach, bell pepper, and onion.
6. Scoop into muffin tin: Fill each cup about 3/4 full.
7. Bake: Bake for 20-24 minutes, or until firm and lightly golden.
8. Cool: Allow muffins to cool for 5 minutes before removing from tin.

Chocolate Banana Muffins

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Mix dry ingredients: In a bowl, sift together flour, cocoa powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, mix mashed bananas, plant milk, maple syrup, coconut oil, and apple cider vinegar.
4. Mix together: Pour wet mixture into dry. Stir until just combined (don’t over-mix).
5. Fold in chocolate chips: Stir in vegan chocolate chips gently.
6. Fill muffin tin: Spoon batter into liners, filling each about 3/4 full.
7. Bake: Bake for 18-22 minutes, until a toothpick comes out almost clean.
8. Cool: Rest in tin 5 minutes, then transfer to a rack to cool completely.

Tips & Variations

• Make it gluten-free: Substitute all-purpose flour with a gluten-free baking blend in all recipes.
• Mix up the fruits: Try raspberries, chopped apples, or diced peaches in place of blueberries for a new flavor.
• Boost the protein: Add a scoop of your favorite vegan protein powder to the dry ingredients.
• Add crunch: Top muffins with chopped nuts, seeds, or a sprinkle of rolled oats before baking.
• For extra moisture: Stir 1/4 cup applesauce into any batter.

Pro tip: “Let muffins cool completely before storing to keep their tops from getting soggy.”

Nutrition Facts

Nutrition values are approximate and will vary depending on exact ingredients used.

Serving Suggestions

• Quick breakfast: Pair a muffin with a smoothie or your favorite fruit for a complete meal.
• On-the-go snack: Wrap muffins individually and tuck them in your bag for a midday energy boost.
• Brunch spread: Serve muffins alongside dishes like Easy Vegan Scrambled Tofu or Plant-Based Breakfast Burritos.
• Kid-friendly lunchbox: Pop a muffin into lunchboxes for a wholesome treat.

“These muffins are even better when enjoyed warm with a smear of vegan butter or nut butter!”

Conclusion

Breakfast doesn’t have to be boring or rushed, and these vegan breakfast muffin recipes prove it! With just a few pantry staples and some fresh ingredients, you can whip up a batch of muffins that are nourishing, satisfying, and absolutely delicious.

Whether you’re grabbing breakfast on the go, prepping for the week ahead, or simply treating yourself to a cozy morning at home, these muffins will fit right in.

Vegan muffins are incredibly versatile, allowing you to play with flavors, textures, and add-ins. Experiment with your favorites, and don’t forget to check out other breakfast classics like Vegan Pancake Stack or Healthy Vegan Granola Bars for more morning inspiration.

Happy baking and enjoy every bite!

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