Cantaloupe Muffins Recipe Vegan: Easy & Delicious Treats

When summer fruits start to shine, there’s nothing quite as refreshing and sweet as cantaloupe. But have you ever thought about baking this juicy melon into a delightful treat?

Enter cantaloupe muffins—moist, tender, and packed with the natural sweetness of ripe cantaloupe. These vegan muffins are perfect for breakfast, snack time, or even a light dessert.

They combine wholesome ingredients and plant-based goodness to create a treat that everyone can enjoy, regardless of dietary preferences.

Whether you’re a seasoned baker or just starting out, this recipe is simple, rewarding, and uniquely flavorful. Say goodbye to boring muffins and hello to a burst of fresh melon flavor in every bite.

Plus, these muffins are dairy-free, egg-free, and made with natural sweeteners, making them a healthier alternative to traditional baked goods.

Why You’ll Love This Recipe

Cantaloupe muffins bring a fresh twist to your baking repertoire. The natural sweetness of cantaloupe eliminates the need for excessive sugar, providing a light and fruity flavor profile.

Because they are vegan, they’re inclusive for those avoiding animal products, but that doesn’t mean any compromise on taste or texture.

This recipe is perfect for using up ripe cantaloupe that’s too soft to eat alone, reducing waste and turning fruit that might otherwise spoil into a delicious snack. The muffins are delightfully moist, thanks to the cantaloupe puree, and have a tender crumb that’s enhanced by plant-based yogurt and oil.

Plus, the use of whole wheat flour increases the fiber content, making these muffins a nourishing choice.

Best of all, this recipe is flexible and forgiving, ideal for tweaking to suit your taste or dietary needs. Ready to bake?

Let’s dive into what you’ll need.

Ingredients

• 1 ½ cups fresh cantaloupe puree (about 2 cups diced cantaloupe)
• 1 cup whole wheat flour
• ½ cup all-purpose flour
• ½ cup organic cane sugar or coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsweetened plant-based yogurt (soy or coconut works well)
• ⅓ cup neutral oil (such as avocado or canola oil)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• Optional: ½ cup chopped nuts or seeds (walnuts, pecans, or pumpkin seeds)

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Fork or whisk
• Food processor or blender (for pureeing cantaloupe)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with non-stick spray.
2. Prepare the cantaloupe puree: Peel, seed, and dice fresh cantaloupe into chunks. Place the chunks in a food processor or blender and puree until smooth. Measure out 1 ½ cups for the recipe.
3. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
4. Combine wet ingredients: In a medium bowl, mix the cantaloupe puree, plant-based yogurt, oil, vanilla extract, and apple cider vinegar. Whisk until smooth and well combined.
5. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined with some lumps.
6. Add optional mix-ins: If using, fold in chopped nuts or seeds for an added crunch and nutrition boost.
7. Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
8. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
10. Enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Tips & Variations

For the best flavor and texture, use ripe cantaloupe that is fragrant and slightly soft to the touch.

If you want to make these muffins gluten-free, substitute the whole wheat and all-purpose flours with a gluten-free baking blend. Just make sure it includes xanthan gum for structure.

Try adding a sprinkle of cinnamon sugar on top before baking for a sweet, crunchy crust. You can also swap cinnamon for nutmeg or cardamom to vary the flavor.

Want to boost the protein? Add 2 tablespoons of ground flaxseed or chia seeds to the dry ingredients.

These also help with moisture and binding in vegan baking.

For a tropical twist, try mixing in shredded coconut or diced pineapple along with the cantaloupe.

Nutrition Facts

Serving Suggestions

These cantaloupe muffins are delicious on their own but become even better when paired with a hot cup of tea or coffee. For a more substantial breakfast, serve them alongside a fresh fruit salad or a dollop of vegan yogurt.

They also work well as a grab-and-go snack for busy mornings or an afternoon pick-me-up. Try spreading a little almond butter or vegan cream cheese on top for added creaminess and flavor contrast.

If you enjoy experimenting with seasonal fruits in baking, you might also love our Harvest Hash Recipe or the refreshing Lemon Straws Recipe.

Conclusion

Baking with cantaloupe is a creative way to enjoy this summer fruit beyond the usual slices or salads. These vegan cantaloupe muffins are moist, subtly sweet, and packed with wholesome ingredients that nourish your body and satisfy your taste buds.

Easy to make and adaptable, they’re perfect for anyone looking to add a touch of freshness to their baking routine.

Whether you’re vegan, looking to eat more plant-based foods, or simply seeking a new muffin recipe, these cantaloupe muffins will quickly become a favorite. Don’t forget to bookmark this recipe and share it with friends who love baking as much as you do!

For more innovative and delicious recipes, check out our Lemon Ricotta Pasta With Arugula Recipe and our savory Instant Pot Rabbit Recipe. Happy baking!

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