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Healthy Vegan Muffins - Simple, Wholesome, and Delicious

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 1 1/4 cups whole wheat pastry flour (or white whole wheat; see Alternatives)
  • 3/4 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon fine sea salt
  • Wet Ingredients 1 cup mashed ripe banana or unsweetened applesauce (about 2–3 bananas)
  • 1/2 cup plant milk (almond, oat, or soy)
  • 1/3 cup pure maple syrup or coconut sugar
  • 1/4 cup melted coconut oil or light olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar or lemon juice
  • Mix-Ins (choose 1–2 cups total) Fresh or frozen blueberries
  • Grated carrot or zucchini (squeezed dry)
  • Chopped walnuts or pecans
  • Dairy-free dark chocolate chips
  • Chopped apple (peeled if you prefer)
  • Unsweetened shredded coconut
  • For Topping (optional) Sprinkle of oats, chopped nuts, or turbinado sugar

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Mix the dry ingredients. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps keep the muffins light and evenly seasoned.
  3. Combine the wet ingredients. In a separate bowl, stir together the mashed banana or applesauce, plant milk, maple syrup (or coconut sugar), oil, vanilla, and vinegar. The vinegar reacts with baking soda for better lift.
  4. Bring it together. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix or the muffins can turn dense.
  5. Fold in mix-ins. Add blueberries, grated carrot, nuts, or chocolate chips—whatever you like. Fold until evenly distributed. If using frozen berries, add them straight from the freezer and don’t over-stir.
  6. Fill the tin. Divide the batter evenly among the 12 cups. They should be about 3/4 full. Sprinkle toppings if using.
  7. Bake. Bake for 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. If using very wet mix-ins (like zucchini), you may need an extra 2–3 minutes.
  8. Cool. Let the muffins rest in the pan for 5 minutes, then move them to a wire rack. Cool completely for the best texture and to keep liners from sticking.