20 Delicious Vegan Muffin Recipes Irresistible

Who says vegan muffins can’t be as indulgent and satisfying as their traditional counterparts? Whether you’re a seasoned vegan baker or just dipping your toes into plant-based treats, our roundup of 20 Delicious Vegan Muffin Recipes is sure to inspire your next baking adventure. From classic blueberry to decadent chocolate chip, these irresistible muffins promise to delight your taste buds and keep you coming back for more. Let’s get baking!

Blueberry Almond Vegan Muffins

Finally, a muffin recipe that’s as kind to your body as it is to your taste buds! I stumbled upon the magic of combining blueberries and almonds during a lazy Sunday brunch experiment, and let me tell you, these vegan muffins are a game-changer. They’re fluffy, moist, and packed with flavor—perfect for those mornings when you need a quick yet wholesome bite.

Ingredients

• 1 1/2 cups all-purpose flour (softly sifted for lightness)
• 1/2 cup almond flour (for that nutty, rich texture)
• 3/4 cup organic cane sugar (fine-grained for smooth blending)
• 1 tsp baking powder (freshly opened for maximum rise)
• 1/2 tsp baking soda
• 1/4 tsp sea salt (fine, to evenly distribute)
• 1 cup almond milk (unsweetened, at room temperature)
• 1/3 cup coconut oil (melted, but not hot)
• 1 tsp pure vanilla extract (aromatic and sweet)
• 1 1/2 cups fresh blueberries (plump and juicy)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the all-purpose flour, almond flour, cane sugar, baking powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the almond milk, melted coconut oil, and vanilla extract until the mixture is uniform. Tip: Ensure the coconut oil is not too hot to avoid cooking the other ingredients.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins light and fluffy.
5. Carefully fold in the blueberries, distributing them evenly throughout the batter. Tip: Tossing the blueberries in a little flour before adding can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Now, these blueberry almond vegan muffins boast a tender crumb, a slightly crisp top, and bursts of juicy blueberries in every bite. Enjoy them warm with a dollop of almond butter for an extra indulgent treat, or pack them for a midday snack that’ll surely brighten your day.

Chocolate Chip Vegan Banana Muffins

Very few things bring me as much joy as the smell of banana muffins baking in the oven, especially when they’re vegan and studded with chocolate chips. It’s a recipe I’ve perfected over countless Sunday mornings, and today, I’m sharing it with you. Whether you’re vegan or just looking for a healthier treat, these muffins are sure to delight.

Ingredients

• 2 cups of ripe, mashed bananas (about 4 medium bananas)
• 1/3 cup of melted coconut oil (look for unrefined for a richer flavor)
• 1/2 cup of pure maple syrup (the darker, the more robust the flavor)
• 1/4 cup of unsweetened almond milk (creamy and light)
• 1 tsp of pure vanilla extract (sweet and aromatic)
• 2 cups of whole wheat flour (for a hearty texture)
• 1 tsp of baking soda (fresh for maximum rise)
• 1/2 tsp of sea salt (fine ground)
• 1/2 cup of dairy-free chocolate chips (mini ones melt beautifully)

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 bowl, combine the mashed bananas, melted coconut oil, maple syrup, almond milk, and vanilla extract. Whisk until smooth.
3. Tip: If your coconut oil solidifies upon contact with cold ingredients, gently warm the mixture while stirring.
4. In another bowl, sift together the whole wheat flour, baking soda, and sea salt to ensure no lumps.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender.
6. Tip: For extra fluffy muffins, let the batter sit for 5 minutes before baking to activate the baking soda.
7. Gently stir in the chocolate chips, reserving a few to sprinkle on top for a pretty finish.
8. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the muffin tin halfway through baking for even browning.
11. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Warm from the oven, these muffins are a perfect balance of moist banana bread and melty chocolate. Try serving them with a dollop of almond butter for an extra protein kick or enjoy them as is with your morning coffee.

Pumpkin Spice Vegan Muffins

Goodness, it’s that time of year again when the air gets crisp, and all I can think about is baking something that fills the house with warmth and spice. These Pumpkin Spice Vegan Muffins are my go-to for cozy mornings, and I love how they make my kitchen smell like a fall candle—minus the artificial scents, of course.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 1/2 cup maple syrup, rich and amber-colored
• 1/4 cup coconut oil, melted and slightly cooled
• 1 tsp vanilla extract, pure and fragrant
• 1 3/4 cups all-purpose flour, softly spooned and leveled
• 1 tsp baking soda, fresh and potent
• 1/2 tsp salt, fine and sea-derived
• 1 tbsp pumpkin pie spice, aromatic and well-balanced
• 1/2 cup almond milk, unsweetened and creamy
• 1 tbsp apple cider vinegar, sharp and tangy

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 bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
3. In a separate bowl, sift together the flour, baking soda, salt, and pumpkin pie spice to ensure no lumps and even distribution of spices.
4. Add the dry ingredients to the wet ingredients in two batches, alternating with the almond milk, stirring gently until just combined. Overmixing can lead to dense muffins.
5. Quickly stir in the apple cider vinegar to react with the baking soda, creating a light and fluffy texture.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Absolutely delightful, these muffins boast a moist crumb and a perfect balance of sweet and spice. Serve them warm with a dollop of vegan butter or a drizzle of maple syrup for an extra indulgent treat.

Lemon Poppy Seed Vegan Muffins

Craving something sweet yet tangy to brighten up your morning? I’ve been there, especially on those lazy Sundays when only a batch of freshly baked muffins will do. That’s how these Lemon Poppy Seed Vegan Muffins came to be a staple in my kitchen—easy, fluffy, and bursting with citrusy goodness.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for that perfect sweetness
• 1 tbsp baking powder, to ensure they rise beautifully
• 1/2 tsp salt, to balance the flavors
• 1 cup almond milk, unsweetened and at room temperature
• 1/3 cup coconut oil, melted and slightly cooled
• 2 tbsp lemon zest, freshly grated for maximum aroma
• 3 tbsp lemon juice, freshly squeezed for that tangy punch
• 1 tsp vanilla extract, pure and fragrant
• 2 tbsp poppy seeds, for that delightful crunch

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to dense muffins.
5. Gently fold in the poppy seeds, ensuring they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty and light, these muffins have a tender crumb that pairs wonderfully with a cup of tea or coffee. For an extra touch, drizzle them with a simple lemon glaze or serve alongside fresh berries for a burst of color and flavor.

Double Chocolate Vegan Muffins

Unbelievably, these Double Chocolate Vegan Muffins have become my go-to recipe for those mornings when I need a quick yet indulgent treat. They’re so rich and chocolatey, no one believes they’re vegan until I share the secret—ripe bananas for natural sweetness and moisture.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, unsweetened and high-quality
• 1 cup granulated sugar, for that perfect sweetness
• 1 tsp baking soda, to give them a lovely rise
• 1/2 tsp salt, to balance the flavors
• 1/3 cup vegetable oil, for a moist crumb
• 1 cup water, at room temperature
• 1 tsp vanilla extract, pure and fragrant
• 2 tbsp apple cider vinegar, for a subtle tang
• 1 cup vegan chocolate chips, melty and rich
• 2 ripe bananas, mashed, for natural sweetness

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.
2. In a large bowl, whisk together the sifted flour, cocoa powder, sugar, baking soda, and salt until no lumps remain.
3. In a separate bowl, mix the mashed bananas, vegetable oil, water, vanilla extract, and apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to dense muffins.
5. Gently fold in the vegan chocolate chips, saving a handful to sprinkle on top for a beautiful finish.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising.
7. Sprinkle the reserved chocolate chips on top of each muffin for an extra chocolatey touch.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Velvety and moist, these muffins boast a deep chocolate flavor with bursts of melty chocolate chips. Serve them warm with a dollop of vegan whipped cream or enjoy them as is for a truly decadent experience.

Apple Cinnamon Vegan Muffins

How many times have I found myself craving something sweet yet wholesome in the middle of a busy afternoon? Too many to count, which is exactly why these Apple Cinnamon Vegan Muffins have become my go-to. They’re not just delicious; they’re packed with flavors that remind me of autumn mornings, even in the middle of August.

Ingredients

• 1 1/2 cups of whole wheat flour, finely sifted for a light texture
• 1/2 cup of pure maple syrup, for a deep, natural sweetness
• 1/3 cup of coconut oil, melted and slightly cooled
• 1 cup of unsweetened almond milk, at room temperature
• 1 tbsp of ground cinnamon, for that warm, spicy kick
• 2 tsp of baking powder, to ensure they rise perfectly
• 1/2 tsp of sea salt, to balance the sweetness
• 1 cup of diced apples, peeled and cored for a juicy bite
• 1 tsp of vanilla extract, for a hint of floral sweetness

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with coconut oil.
2. In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and sea salt until well combined.
3. In another bowl, mix the melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth. Tip: Ensure all liquid ingredients are at room temperature to avoid solidifying the coconut oil.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins light and fluffy.
5. Fold in the diced apples evenly throughout the batter. Tip: Tossing the apples in a little flour before adding can help prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: Use an ice cream scoop for uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these muffins boast a moist crumb, speckled with tender apple pieces and a cinnamon warmth that’s irresistible. Serve them warm with a dollop of almond butter for an extra indulgent treat, or enjoy them as is for a perfectly portable snack.

Carrot Cake Vegan Muffins

Kicking off the weekend with these Carrot Cake Vegan Muffins feels like a warm hug from the oven. I stumbled upon this recipe during a lazy Sunday experiment, aiming to veganize my grandma’s classic carrot cake, and oh boy, did these muffins steal the show!

Ingredients

• 1 1/2 cups finely grated, organic carrots
• 1 cup unsweetened almond milk, creamy and cold
• 2/3 cup pure maple syrup, dark and robust
• 1/3 cup melted coconut oil, unrefined and fragrant
• 2 cups whole wheat flour, freshly milled
• 1 tbsp ground cinnamon, sweet and spicy
• 1 tsp baking soda, aluminum-free
• 1/2 tsp sea salt, finely ground
• 1/2 cup chopped walnuts, toasted and crunchy

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the grated carrots, almond milk, maple syrup, and melted coconut oil until well combined.
3. In another bowl, sift together the whole wheat flour, cinnamon, baking soda, and sea salt to ensure no lumps remain.
4. Gently fold the dry ingredients into the wet mixture until just combined; overmixing can lead to dense muffins.
5. Fold in the toasted walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These muffins boast a moist, tender crumb with a perfect balance of sweetness and spice. The toasted walnuts add a delightful crunch, making them irresistible straight out of the oven or paired with a dollop of vegan cream cheese for an extra indulgent treat.

Peanut Butter Vegan Muffins

Nothing beats the comfort of biting into a warm, homemade muffin, especially when it’s packed with the rich, nutty flavor of peanut butter and completely vegan. I remember the first time I tried making these; my kitchen smelled like a cozy bakery, and the muffins turned out so moist and fluffy, they became an instant favorite in my household.

Ingredients

• 1 cup creamy, natural peanut butter (look for the kind that’s just peanuts and salt)
• 1 cup unsweetened almond milk (cold, for a better mix)
• 1/2 cup pure maple syrup (the darker, the richer the flavor)
• 2 tsp vanilla extract (pure, for that aromatic depth)
• 2 cups whole wheat flour (fine, for a tender crumb)
• 1 tbsp baking powder (fresh, to ensure a good rise)
• 1/2 tsp salt (fine sea salt, to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the peanut butter, almond milk, maple syrup, and vanilla extract until smooth and well combined.
3. In another bowl, sift together the whole wheat flour, baking powder, and salt to avoid any lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined; overmixing can lead to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Yield: 12 muffins. These peanut butter vegan muffins are wonderfully moist with a tender crumb and a deep, nutty flavor that’s perfectly balanced by the sweetness of maple syrup. Try serving them slightly warm with a dollop of raspberry jam for a delightful contrast.

Raspberry Oat Vegan Muffins

Delightfully moist and bursting with tangy raspberry flavor, these vegan muffins are my go-to for a quick breakfast or a sweet afternoon snack. I stumbled upon this recipe during a lazy Sunday experiment, and now it’s a staple in my kitchen, especially when I’m craving something wholesome yet indulgent.

Ingredients

• 1 1/2 cups of rolled oats, finely ground into flour
• 1/2 cup of almond milk, creamy and unsweetened
• 1/3 cup of maple syrup, pure and robust
• 1/4 cup of coconut oil, melted and slightly cooled
• 1 cup of fresh raspberries, juicy and vibrant
• 1 tsp of vanilla extract, aromatic and pure
• 1 tsp of baking powder, aluminum-free
• 1/2 tsp of baking soda
• A pinch of sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the oat flour, baking powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the fresh raspberries to the batter, folding them in lightly to distribute evenly without breaking them up too much.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 22-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Rich in flavor and with a tender crumb, these muffins are perfect warm with a dab of almond butter or enjoyed cold with a cup of herbal tea. The raspberries add a delightful burst of freshness that makes each bite irresistibly good.

Matcha Green Tea Vegan Muffins

Kicking off the weekend with a batch of these Matcha Green Tea Vegan Muffins feels like a little celebration. There’s something about the vibrant green hue and the earthy aroma of matcha that turns baking into a moment of mindfulness for me, especially when I’m sharing them with friends over coffee.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup organic cane sugar, for a subtle sweetness
• 2 tbsp high-quality matcha powder, vibrant and aromatic
• 1 tsp baking soda, to ensure a perfect rise
• 1/4 tsp sea salt, finely ground
• 1 cup almond milk, unsweetened and creamy
• 1/3 cup coconut oil, melted and slightly cooled
• 1 tbsp apple cider vinegar, for a touch of tanginess
• 1 tsp pure vanilla extract, rich and fragrant

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 bowl, whisk together the sifted flour, cane sugar, matcha powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly springy to the touch.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Soaking in the matcha’s earthy tones paired with the muffins’ fluffy texture makes every bite a delight. Try serving them with a dollop of coconut whipped cream for an extra indulgent treat.

Coconut Lime Vegan Muffins

Sometimes, the best recipes come from the simplest cravings. I remember one rainy afternoon, the kind that makes you want to bake something that transports you to a tropical paradise, and that’s how these Coconut Lime Vegan Muffins came to life. They’re the perfect blend of tangy and sweet, with a texture that’s just right—fluffy yet moist.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 1/4 cup coconut oil, melted and slightly cooled
• 1 cup coconut milk, full-fat for richness
• 2 tbsp lime zest, freshly grated for vibrant flavor
• 1/4 cup lime juice, freshly squeezed for tanginess
• 1 tsp vanilla extract, pure for depth
• 1 tsp baking soda, for lift
• 1/2 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking soda, and salt until well combined.
3. In another bowl, mix the melted coconut oil, coconut milk, lime zest, lime juice, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature to avoid solidifying the coconut oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so mix until you no longer see flour streaks.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: For uniform muffins, use an ice cream scoop.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these muffins boast a delightful crumb, speckled with lime zest, and a subtle coconut aroma. Serve them warm with a dollop of coconut yogurt for an extra tropical twist, or enjoy them as is with your morning coffee for a bright start to the day.

Strawberry Vanilla Vegan Muffins

Yesterday, I found myself staring at a basket of strawberries that were just begging to be baked into something sweet. That’s when I decided to whip up these Strawberry Vanilla Vegan Muffins, a perfect blend of fruity and floral notes that’ll make your morning coffee even more special.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 3/4 cup organic cane sugar, for a subtle sweetness
• 1/2 tsp baking soda, to give them a little lift
• 1/4 tsp sea salt, to balance the flavors
• 1/3 cup coconut oil, melted and slightly cooled
• 1 cup almond milk, at room temperature
• 1 tbsp apple cider vinegar, for a touch of tang
• 1 tsp pure vanilla extract, for that warm, aromatic depth
• 1 cup fresh strawberries, diced into small, juicy pieces

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the sifted flour, cane sugar, baking soda, and sea salt until well combined.
3. In another bowl, mix the melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Tip: The vinegar will react with the baking soda, so don’t skip it!
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
5. Gently fold in the diced strawberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Kicking off your day with these muffins means biting into a soft, moist crumb dotted with bursts of strawberry sweetness, all wrapped in the comforting warmth of vanilla. Try serving them slightly warmed with a dollop of coconut yogurt for an extra indulgent treat.

Zucchini Walnut Vegan Muffins

After a morning spent wandering through the farmers’ market, I found myself with an abundance of zucchini and a craving for something sweet yet wholesome. That’s when the idea for these zucchini walnut vegan muffins came to mind, perfect for a quick breakfast or a midday snack.

Ingredients

• 1 1/2 cups grated, moist zucchini (squeezed dry)
• 1/2 cup rich, maple syrup
• 1/3 cup melted, creamy coconut oil
• 2 tsp pure vanilla extract
• 1 3/4 cups fluffy, all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp warm, ground cinnamon
• 1/2 cup crunchy, chopped walnuts

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy cleanup.
2. In a large bowl, whisk together the grated zucchini, maple syrup, coconut oil, and vanilla extract until well combined.
3. In a separate bowl, sift together the all-purpose flour, baking soda, sea salt, and cinnamon to ensure a smooth batter.
4. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the muffins light and fluffy.
5. Stir in the chopped walnuts, distributing them evenly throughout the batter for a bit of crunch in every bite.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing them from becoming soggy.

Lightly spiced and wonderfully moist, these muffins are a delight with a cup of tea or as a grab-and-go option. For an extra touch, try spreading a dollop of almond butter on top for a protein-packed twist.

Chai Spice Vegan Muffins

Venturing into the world of vegan baking has been a journey of discovery for me, especially when it comes to infusing classic flavors into plant-based treats. These Chai Spice Vegan Muffins are a testament to that adventure, blending warm spices with the comforting texture of a muffin that’s both tender and satisfying.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup coconut sugar, for a deep, caramel-like sweetness
• 1 tbsp chai spice mix, aromatic and warmly spiced
• 1 tsp baking soda, to ensure a perfect rise
• 1/4 tsp sea salt, finely ground to balance the sweetness
• 1 cup almond milk, unsweetened and creamy
• 1/3 cup coconut oil, melted and slightly cooled
• 1 tbsp apple cider vinegar, for a subtle tang and lift
• 1 tsp pure vanilla extract, for a hint of floral sweetness

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy removal.
2. In a large mixing bowl, whisk together the sifted flour, coconut sugar, chai spice mix, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until the mixture is smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; overmixing can lead to dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These muffins boast a moist crumb and a fragrant spice profile that’s perfectly balanced with the sweetness of coconut sugar. Try serving them warm with a dollop of coconut yogurt for an extra indulgent breakfast or snack.

Sweet Potato Pecan Vegan Muffins

Zesty mornings call for something special, and these Sweet Potato Pecan Vegan Muffins are just the ticket. I stumbled upon this recipe during a cozy autumn weekend, aiming to use up some leftover sweet potatoes, and now it’s a staple in my kitchen. The blend of warm spices and crunchy pecans makes these muffins irresistibly delicious, perfect for breakfast or a midday snack.

Ingredients

• 1 cup mashed, roasted sweet potato (velvety smooth)
• 1/2 cup pure maple syrup (rich and aromatic)
• 1/3 cup melted coconut oil (unrefined for a subtle coconut flavor)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1 1/2 cups all-purpose flour (softly spooned and leveled)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp baking powder
• 1/2 tsp salt (fine sea salt)
• 1 tsp ground cinnamon (warm and fragrant)
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup chopped pecans (toasted for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger to ensure no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined; overmixing can lead to dense muffins.
5. Fold in the chopped pecans, reserving a few for topping if desired.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved pecans on top for a decorative touch.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these muffins boast a moist, tender crumb with a delightful contrast from the crunchy pecans. The sweet potato adds a subtle earthiness, making them a hearty yet sweet treat. Serve them warm with a dollop of vegan butter or a drizzle of maple syrup for an extra indulgent breakfast.

Oatmeal Raisin Vegan Muffins

Finally, a muffin recipe that satisfies my sweet tooth without any guilt! These Oatmeal Raisin Vegan Muffins are my go-to for a quick breakfast or snack, packed with wholesome ingredients and just the right amount of sweetness. I love how the raisins add a natural sweetness and chewy texture, making every bite a delight.

Ingredients

• 1 cup rolled oats, hearty and thick
• 1 cup almond milk, creamy and unsweetened
• 1/2 cup maple syrup, pure and robust
• 1/4 cup coconut oil, melted and fragrant
• 1 tsp vanilla extract, pure and aromatic
• 1 cup whole wheat flour, finely ground
• 1 tsp baking powder, aluminum-free
• 1/2 tsp baking soda
• 1/2 tsp cinnamon, ground and warm
• 1/4 tsp salt, fine and sea-sourced
• 1/2 cup raisins, plump and juicy

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy cleanup.
2. In a large bowl, combine the rolled oats and almond milk. Let them soak for 10 minutes to soften the oats, enhancing the muffin’s texture.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the oat mixture. Stir until well combined, creating a fragrant and cohesive batter.
4. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt to ensure even distribution of the leavening agents.
5. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to dense muffins, so a few lumps are okay.
6. Fold in the raisins, distributing them evenly throughout the batter for a burst of sweetness in every bite.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
8. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing them from becoming soggy.

Unbelievably moist and tender, these muffins have a delightful chew from the oats and a sweet, spiced flavor that’s perfectly balanced. Serve them warm with a dab of almond butter for an extra protein boost, or enjoy them as is for a simple, satisfying treat.

Cherry Almond Vegan Muffins

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. That’s exactly what happened when I first baked these Cherry Almond Vegan Muffins—a happy accident that’s now a staple in my kitchen. Perfect for those lazy Sunday mornings or as a sweet treat to brighten up a weekday, these muffins are a testament to the magic of vegan baking.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a subtle sweetness
• 1/4 cup almond flour, adding a nutty depth
• 1 tsp baking powder, for the perfect rise
• 1/2 tsp baking soda, to keep them fluffy
• 1/4 tsp salt, to balance the flavors
• 1/3 cup unsweetened almond milk, creamy and smooth
• 1/3 cup coconut oil, melted and slightly cooled
• 1 tbsp apple cider vinegar, for a tangy kick
• 1 tsp pure vanilla extract, aromatic and rich
• 1 cup fresh cherries, pitted and halved, bursting with juiciness
• 1/4 cup sliced almonds, for a crunchy topping

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.
2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, almond flour, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until the mixture is smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; overmixing can lead to dense muffins.
5. Fold in the halved cherries gently, ensuring they’re evenly distributed without crushing them.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with sliced almonds for that extra crunch.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Keep these muffins in an airtight container to maintain their moisture, and they’ll stay delicious for days. The combination of juicy cherries and crunchy almonds makes every bite a delightful contrast of textures, while the subtle almond flavor ties it all together beautifully. Try serving them warm with a dollop of vegan butter for an extra indulgent treat.

Pineapple Coconut Vegan Muffins

Craving something sweet yet wholesome to start your day? I stumbled upon this delightful combination of pineapple and coconut during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since. These muffins are not just vegan; they’re a tropical escape in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup coconut sugar, for a deep, caramel-like sweetness
• 1 tsp baking powder, aluminum-free for a clean taste
• 1/2 tsp baking soda, to ensure a perfect rise
• 1/4 tsp sea salt, finely ground to balance the sweetness
• 1/2 cup coconut milk, full-fat for richness
• 1/3 cup melted coconut oil, unrefined for a hint of tropics
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup diced pineapple, fresh and juicy
• 1/2 cup shredded coconut, unsweetened for texture

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking.
2. In a large bowl, whisk together the sifted flour, coconut sugar, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the coconut milk, melted coconut oil, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature to avoid clumping.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to dense muffins.
5. Add the diced pineapple and shredded coconut to the batter, folding gently to distribute evenly throughout.
6. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full. Tip: Use an ice cream scoop for evenly sized muffins.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when touched.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: This prevents them from becoming soggy.

Out of the oven, these muffins boast a moist crumb, speckled with juicy pineapple and flecks of coconut. The contrast between the sweet pineapple and the nutty coconut is simply irresistible. Serve them warm with a dollop of coconut yogurt for an extra tropical twist.

Espresso Chocolate Vegan Muffins

Delightfully rich and perfectly moist, these Espresso Chocolate Vegan Muffins are my go-to for a quick breakfast or a sweet afternoon pick-me-up. I stumbled upon this recipe during a lazy Sunday experiment, and now, it’s a staple in my kitchen, especially when I need that extra caffeine kick without the coffee jitters.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, unsweetened and rich in flavor
• 1 cup granulated sugar, for that perfect sweetness
• 1 tsp baking soda, to ensure a fluffy rise
• 1/2 tsp salt, to balance the flavors
• 1/3 cup vegetable oil, for moisture
• 1 tsp vanilla extract, pure and aromatic
• 1 tbsp apple cider vinegar, for a slight tang
• 1 cup cold brewed espresso, strong and bold
• 1/2 cup dairy-free chocolate chips, melty and decadent

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. Add the vegetable oil, vanilla extract, apple cider vinegar, and cold brewed espresso to the dry ingredients. Mix until just combined; overmixing can lead to dense muffins.
4. Gently fold in the dairy-free chocolate chips, ensuring they’re evenly distributed throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Kitchen tip: For an extra chocolatey experience, sprinkle a few extra chocolate chips on top of the muffins before baking. These muffins boast a deep chocolate flavor with a hint of espresso, making them irresistibly moist and tender. Serve them warm with a dollop of vegan whipped cream for an indulgent treat.

Gingerbread Vegan Muffins

Gingerbread vegan muffins have become my go-to comfort food during the chilly mornings, especially when I’m craving something sweet yet wholesome. There’s something incredibly satisfying about the warm spices mingling with the molasses, creating a cozy aroma that fills the kitchen.

Ingredients

• 1 1/2 cups whole wheat flour, finely sifted for lightness
• 1/2 cup pure maple syrup, dark and robust for depth
• 1/3 cup unsweetened applesauce, smooth and velvety
• 1/4 cup molasses, rich and full-bodied
• 1/4 cup coconut oil, melted to a silky consistency
• 1 tsp baking soda, fresh and potent
• 1 tsp ground ginger, pungent and spicy
• 1 tsp ground cinnamon, sweet and woody
• 1/2 tsp ground cloves, intensely aromatic
• 1/2 tsp salt, finely ground
• 1 cup almond milk, unsweetened and creamy

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking.
2. In a large mixing bowl, whisk together the whole wheat flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined.
3. In a separate bowl, blend the maple syrup, applesauce, molasses, and melted coconut oil until smooth. Tip: Ensure all liquid ingredients are at room temperature to avoid solidifying the coconut oil.
4. Gradually add the dry ingredients to the wet mixture, alternating with almond milk, and stir until just combined. Tip: Overmixing can lead to dense muffins, so fold gently.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform muffins.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be springy to the touch.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these gingerbread vegan muffins offers a moist, tender crumb with a perfect balance of sweetness and spice. Enjoy them warm with a dollop of coconut whipped cream or alongside your favorite afternoon tea for a truly indulgent treat.

Summary

Absolutely delightful! This roundup of 20 delicious vegan muffin recipes offers something for every taste and occasion. Whether you’re a seasoned baker or new to vegan treats, these recipes promise to satisfy your sweet tooth and inspire your next baking adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!