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Vegan Muffins

Linda M. Harris
These vegan muffins are a delicious, plant-based treat perfect for any time of the day.
Made without eggs or dairy, they are light, fluffy, and fully customizable to suit your taste preferences.
Whether you’re craving a sweet fruit-filled muffin or a savory veggie-packed one, this versatile recipe has you covered.
Quick and easy to make, these muffins are ideal for breakfast, snacks, or even dessert.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Vegan
Servings 12 Servings
Calories 200 kcal

Equipment

  • 1 Muffin Tin (12-cup capacity)
  • 1 Mixing Bowl (Large)
  • 1 small bowl for wet ingredients
  • 1 whisk
  • 1 Spoon or Ice Cream Scoop
  • 1 oven

Ingredients
  

  • 2 cups All-Purpose Flour 240g
  • 1/2 cup Sugar 100g (or coconut sugar for a healthier option)
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Non-Dairy Milk 120ml (such as almond or oat milk)
  • 1/4 cup Vegetable Oil 60ml (or coconut oil)
  • 1/4 cup Maple Syrup 60ml
  • 1 tsp Vanilla Extract
  • 1 tbsp Flaxseed Meal optional for extra binding
  • 1/2 cup Fruit or Chocolate Chips optional, e.g., blueberries, chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate small bowl, whisk together the wet ingredients: non-dairy milk, vegetable oil, maple syrup, and vanilla extract. If using flaxseed meal, add it to the wet ingredients.
  • Pour the wet ingredients into the dry ingredients and stir gently to combine. Avoid overmixing to keep the muffins light and fluffy.
  • If desired, fold in fruit, chocolate chips, or any other additions.
  • Use a spoon or ice cream scoop to divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • You can customize these muffins by adding nuts, seeds, or dried fruit.
  • For a less sweet muffin, reduce the sugar to 1/3 cup and add more fruit for natural sweetness.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • If you want to make them extra indulgent, top with a glaze made from powdered sugar and a splash of non-dairy milk.
Keyword Vegan Muffins