The ultimate guide to the best 15 vegan muffins will help you how you can make the best muffins you ever tasted. This guide contains ways how to make vegan muffins, flavorful and fluffy, the ingredients you need and the best way to bake them. Want to see the best vegan muffins recipes?
Muffins are probably one of the most popular recipes shared and searched. When I shared my first vegan muffin recipe it was a popular post on the Tortilla channel even though it is not the main topic for this blog. I just love to create and make muffins.
As the muffins are vegan and you are not using any eggs or dairy products you might think you only get these dense, compact muffins. But as all of these recipes will show you there a many ways to get fluffy, moist, soft muffins that can compete or are even better than your regular muffins.
Butter is one of those ingredients that prevent muffins from going dry. Fortunately there are many products that you can use instead of regular butter. Take a look at the list below:
- Vegan butter – there are great plant based butter substitutes that you can use in your muffin recipes. E.g. coconut butter, avocado oil butter, sunflower butter, soy butter. These usually contain more water than regular butter it is still a great way to sub butter.
- Unsweetened apple sauce – one of my greatest discoveries to use in baking without butter is apple sauce. It gives your muffin batter a similar texture and results in soft, moist muffins.
- Plant based milk – instead of using whole milk substitute with plant based milk
- Oils – instead of butter you can use oil like Vegetable oil
- Coconut oil – contains a lot of saturated fats but very healthy
- Avocado – a ripe avocado has the same soft texture as butter and works great in sweet recipes. It just that I love eat plain avocado so much because I would use it all the time
- Zucchini – another great butter substitute that you can use is zucchini. Grate it and use it in your muffin or brownie recipes
- Sweet potato – just like zucchini you can use sweet potato as a butter replacement. You will not taste it as it adapts well to the sweet taste.
Eggs help you get a fluffy and moist texture in your muffins. If you are not able to use eggs to get your muffins to rise there are other ways to do this like:
- Flaxseed – Grinded flaxseeds combined with water is a great substitute for eggs. You need to finely grind you flaxseeds. A lot of seeds can be grounded in a powerful foodprocessor or blender but a coffee grinder can do a perfect job as well. One tablespoon of grinded flaxseeds is equal to one egg.
- Aquafaba – One of the most magic ingredients I have ever found. It has the same characteristics as eggs but does not contain eggs. You can find it in cans with beans like chickpea, brown beans or pinto beans. Three tbsp is equal to one egg. Just whisk it an you are good to go.
To get a fluffy texture in your bakes you can use the following ingredients:
- Baking powder – contains a mixture of bicarbonate/carbonate and a weak acid. When it comes into contact with wet ingredients a chemical reaction will occur and bubbles will form. This causes bubbles and expands the muffin mix that leavenings the mixture.
- Baking soda – contains sodium bicarbonate and when it comes into contact with wet ingredients it react with the acidic components in the batter or mix. So you need some acid to activate the baking soda like cider, lemon juice or apple. Make sure you stick to the measurements because your bakes will taste bitter. This can be prevented by using milk but that is not on the list of ingredients so if you use baking soda stick to measurement.
Now it is time to move on to the 15 best vegan muffin recipes
This vegan banana chocolate protein muffin is vegan and low fat and low sugar. A great taste and texture. One of my go to muffin recipes. I always have a couple in the freezer.
The easiest way to make this recipe is to combine the wet and dry ingredients and pre heat your oven. As soon as the wet and dry ingredients are combined you want to get them in the oven as soon as possible. So wait until your oven is hot and ready to go.
Fill your muffin tin and bake for 18-20 minutes. You a bambo skewer to check the center of the muffin. The skewer should come out clean.
Let them cool before you remove them from the tin.
Calories: 64; Fat: 1.6g; Carbs: 11g; Protein: 3.3g;
This vegan chocolate chip banana muffin recipe not only a delicious recipe but they also look so appetizing who wants to take a bite!
Valentina is the baking fairy and with this recipe she works her magic. It takes you less than 30 minutes to bake these beauties. She only uses 11 ingredients to create them for breakfast and it serves 15.
What I further love about this post are the beautiful images. Valentina knows how to make her recipes look great on camera. So go and take a look at this recipe.
Calories 182; Fat: 7.3g; Carbs: 27.6g; Protein: 2g;
One of the most populaire ingredients in muffins are the blueberry. They are a superfood contain anti oxidants that prevent amongst other things high blood pressure, benefits the skin and also has a great taste.
No wonder that Bintu choose this ingredient to be the feature ingredient for her muffin recipe. I love the photography on Bintus blog.
These muffins look so good I would want to take a bite just looking at these muffins. This recipe serves 12.
Visit Bintus recipesfromapantry blog for this great recipe.
Calories: 173; Fat: 6g; Carbs: 26g; Protein:2g;
If you are vegan and have to eat gluten free the options the number of available recipes is much lower than just vegan muffins. Well Rhian shows us that you can make gluten free and vegan muffins that are delicious, fluffy and moist.
What I also like about this recipe is Rhian deviated from the popular ingredients and incorporates lemon and poppy seeds in her recipes.
She uses 12 ingredients and her recipe yields 8 muffins. Great for dessert as a snack or even for breakfast this vegan gluten-free muffin taste great.
When creating this ultimate muffin post I could have easy include only chocolate and blueberry muffins but there are so many different muffin recipes to make. Like these pumpkin muffins recipe from Erin.
Erin blogs over at texanerin and shares gluten-free, grain-free, paleo or healthier whole grain recipes. If you look at the image you can see how moist these pumpkin muffins are.
She uses 13 ingredients and this recipe yields 6 muffins. Can wait to take a bite of these sweet treats.
Calories: 225; Fat: 10.9g; Carbs:33.7g; Protein: 1g;
This recipe is made by Raquel over at the Foodal food blog. If you love raspberry (who doesn’t) and are looking for a genuine taste explosion than you should try these lemon raspberry muffins.
They look soft and tasty and require 16 ingredients. This vegan lemon raspberry recipe yield 12 muffins so enough to freeze if you have some left over muffins. It takes about 40 minutes from start to finish. Give these a go.
Calories: 248; Fat: 10.1g; Carbs: 35.1g; Protein: 3.9g;
Take a look at these muffins. Would you believe that these are a great post work out muffin? Oh yes and the are naturally sweetened but also:
- Refined sugar-free
Well these have got taste amazing if they look like this because they thick all the boxes.
These crazy good double chocolate protein muffins are made by Gabriel who blog over at One Clever Chef and Gabriel is indeed one clever chef. These are done in less than 25 minutes and yield 10 muffins.
If you are vegan just make sure you add vegan protein powder which are widely available these days. Have a look at these muffins.
Calories: 180; Fat: 4g; Carbs: 27g; Protein: 10g;
The 15 best vegan muffins recipes are not complete without a low carb recipe. These almond flour muffins is such a recipe. Containing banana and apple sauce.
Normally banana would not fit the low carb criteria however as the amount per muffin is quite low you can use it in this recipe. If you still do not want use banana replace it with vegan banana protein powder.
These are such a surprising moist and tasty muffins for every one whether you are vegan, low carb or just a lover of muffins.
Calories: 56; Fat: 2.4g; Carbs: 7.9g; Protein: 1.3g;
These cute chocolate chip muffins are made by Rebecca from Strength and Sunshine food blog.
These have a number of advantages these are:
- Allergy free
- Sugar free
- Oil free
Still Rebecca manages to create some really fluffy muffins that yields 6-8 muffins and only take 9 ingredients. Done in 30 minutes. These are freezer friendly so as soon as you make them let them cool and store the ones you do not eat straight away in the freezer.
Calories: 248; Fat: 7.3g; Carbs: 51g; Protein: 5.7g; (when baking 6 muffins)
These delicious looking vegan peanut butter muffins are made by Julia from Imagelicious. Julia knows how to make all of her recipes look amazing on camera. You just want to take a bite.
This is a one bowl recipe and a spatula. So no dishes after you finish preparing the muffins. I love this recipe because it is made with apple sauce my favorite butter replacement. She also shares a great trick how to turn these into classic peanut butter and jelly muffins. So take a look.
Just six ingredients and 35 minutes before you can take a bite.
Calories: 229; Fat: 11g; Carbs: 27g; Protein: 7g;
Chocolate chip and banana are a great combination and most likely the ingredients that find their way in millions of muffins. Because these taste so good. Just like these chocolate chip banana muffins made by the talented Tully Zander from Vegansfirst.
The secret sweet ingredient in these muffins may just be the medjool dates. This recipe only requires 9 ingredients and take 20 minutes to bake. You yield 12 muffins so you can enjoy them for a long time. They are only 151 calories so why not take two.
Calories: 151; Fats: 5.9g; Carbs: 22.8g; Protein: 2.5g;
Ever made a muffins with zucchini? No? Try these chocolate zucchini muffins from Majory over at the dinner mom food blog.
You will not even taste that these are made with zucchini they will make them moist and soft and with loads of cocoa powder dark chocolate and mini chocolate chips. No wonder that this recipe is called death by chocolate zucchini muffins. You will get some serious chocolate overload.
This recipe yields 6 muffins and requires 35 minutes of your time.
Calories: 208; Fat: 11g; Carbs: 26g; Protein: 2g;
These lower carb, protein rich and healthy vegan banana nut muffins are made by Mary Ellen from the vnutrion and wellness blog.
She is a functional medicine nutritionist and Mary Ellen knows all about fighting chronic disease with a plant based diet. These muffins are a great example.
This recipe contains 13 ingredients and about 20 minutes to bake. It yields 6 big muffins or 9 smaller muffins so choose if you want big or small. She incorporates beans in this muffin recipe so let this recipe surprise you and give it a try.
Calories: 214; Fat: 9.3g; Carbs: 28.4g; Protein 7.7g;
When you think muffins most likely you think sweet muffins but muffins can also be savory like these vegan egg muffins from Maria who blog at Earth of Maria.
These muffins are great for breakfast and contain tofu as the main ingredient. It takes you at max 30 minutes to make these. This recipe yields 9 muffins and requires 15 ingredients.
If you like savory for breakfast give these vegan egg muffins a go.
Calories: 149; Fat: 7.7g; Carbs: 15.2g; Protein: 6.9g;
If you try aquafaba and see how soft and moist your muffins get you will never want another egg replacement for your muffin recipes. Get the aquafaba from a can of chickpeas. You need about 3 tbsp of aquafaba to substitute one egg.
This chocolate pecan raspberry banana recipe contains 11 ingredients and are done in 25 minutes. It yields 12 muffins and holds less than 90 calories. So a really healthy snack. Try it, love it.
Calories: 84; Fat: 2.5g; Carbs: 13.6g; Protein: 3g
And this concludes the ultimate guide to the 15 best vegan muffins recipes. With different ways to make them with high protein, low calories, healthy, naturally sweetened, dairy free, egg free and vegetable rich.
Most of all of these vegan muffins recipes are delicious so give them a try. You will have 15 new favorite muffins recipes.
These recipes show that you do not need dairy or eggs to create a great soft and fluffy muffin. So head on over to see how you can make them yourself.