by Faith VanderMolen
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This One-Bowl Basic Vegan Muffin Recipe provides a simple outline that allows you to create endless flavors of vegan muffins! From banana to pumpkin, chocolate chip to cranberry, you can try out a new flavor each week!
Vegan muffins are a staple in our diet. My husband and kiddos love to eat a muffin or two for breakfast along with some fresh fruit or a smoothie most mornings, so I'm always trying to come up with new flavors. Some of their favorites are these Chocolate Breakfast Muffins and these classic Vegan Banana Nut Muffins. For something zesty, I love to do these Lemon Poppyseed Vegan Muffins as well! If you're a coconut lover, definitely make these decadent coconut chocolate chip muffins! Oh, and if you're a sourdough mom, we love these Easy Sourdough Muffins!
Whenever I'm trying to come up with a new muffin flavor for the week, I always revert back to today's basic vegan muffin recipe for inspiration. And guess what? It works every time!
Jump To
- Why You'll Love this Recipe!
- Ingredients
- How to Make Basic Vegan Muffins
- Expert Tips
- Recipe FAQs
- More Vegan Muffin Recipes!
- 📖 Recipe
Why You'll Love this Recipe!
- When a recipe calls for only one bowl and 7 ingredients, you know it will be quick and easy!
- This basic vegan muffin recipe comes out amazing on it's own, but there are so many different variations you can experiment with so that you can enjoy a different flavor of muffin every time.
- This recipe is super forgiving. You can adapt it to fit whatever baking supplies you have in your house. If you don’t have whole wheat flour, that’s fine! Use spelt. If you don’t have almond milk, no big deal! Use Homemade Oat Milk. If you don’t have raisins, fear not! Add in some chopped dates instead.
- It's easy to sneak some produce into your muffins with this recipe as I provide variations for how to add different fruit purees or shredded veggies.
- There is no dairy or eggs in this recipe, making it great for anyone with allergies!
- As this recipe only contains 7 pantry staple ingredients, it's the perfect vegan muffin recipe for beginners.
Ingredients
- Flour - You can use all whole wheat, all white flour, spelt or a mix of different flours! Or try replacing ½ cup of flour with ½ cup of oat or wheat bran for extra fiber and flavor.
- Sugar - Coconut sugar and cane sugar are my favorite dry sugars to use in this recipe. The amount you use will depend on your preference and whether you add fruit puree to your muffins or not. Usually when I add mashed banana or applesauce, I'll decrease the sugar to ½ cup.
- Baking powder - As this basic vegan muffin recipe doesn't contain any eggs to help the muffins rise, you'll need a full tablespoon of baking powder. Make sure your baking powder is fresh for epic fluffiness!
- Flax Egg - To make a flax egg, simple whisk together one tablespoon ground flaxseed and three tablespoons of water. Set this mixture aside and allow it to thicken. Once thick and gelatinous, this is your "egg"!
- Non-Dairy Milk or Juice- I love to use homemade almond milk or oat milk, but really, any kind of non-dairy milk will work! Use whatever you have on hand. Sometimes for a zesty muffin, I'll even use some fruit juice such as lemon or orange. I just make sure the total amount of liquid equals 1 cup.
- Oil - Whichever oil you use, you want it to be in liquid form. So if you are using coconut oil and it's solid, melt it in the microwave for a few seconds before proceeding with the recipe.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
This One-Bowl Basic Vegan Muffin Recipe is easy and versatile. I’ve tried out all kinds of flavor combinations, mix-ins, sweeteners, flours, and liquids and every one of my experimentshas come out deliciously! Here are some variation suggestions to inspire you.
- Flour - In total you'll need 2 cups of flour. I've used all whole wheat, all white, all spelt and a combination of flours. If you want gluten-free muffins, I'd recommend using an all-purpose 1-to-1 gluten free flour. I haven't tried this recipe with all oat flour before, but have only use ½ cup of oat flour at a time along with 1 ½ cups of regular flour. For extra fiber, you can even use some oat or wheat bran instead of ½ cup of flour.
- Chocolate - To make chocolate muffins, use 1 ⅔ cups of regular flour and ⅓ cup of cocoa powder. Increase the sugar to 1 cup or make sure you use fruit puree to help sweeten the muffins.
- Spices - Add in 2 teaspoons of your favorite spice or a combination of spices. I love adding in cinnamon, pumpkin pie spice or a mixture of spices such as cinnamon, nutmeg, ground ginger and cloves.
- Flavorings - Add in 1 teaspoon of your favorite extract or for a citrus-y muffin, add in ⅓ cup of lemon, lime or orange juice, being sure to decrease the milk to ⅔ cup.
- Mix-ins - Stir 1 cup of dry mix-ins into the batter at the end. Some of my favorites are dairy-free chocolate chips, fresh blueberries, fresh cranberries, chopped nuts, etc. However, instead of mix-ins you could also add in...
- Fruit and Veggies - 1 cup of fruit puree or shredded vegetables. Some great options are mashed banana, pumpkin puree, shredded zucchini, shredded carrot etc. When you add in 1 cup of fruit puree or shredded veggies you can also add in ½ cup of mix-ins. If i'm adding in mashed banana or applesauce, I'll often decrease the sugar to ½ cup.
How to Make Basic Vegan Muffins
Step 1: Preheat your oven to 400 degrees and spray a muffin tray with non-stickcooking spray.
Step 2: In a small bowl, prepare your flax egg by whisking 1 tablespoon ofground flaxseedwith three tablespoons of water. Set aside to gel while you prepare the rest of the batter.
Step 3: In alarge bowl, whisk together the dry ingredients:flour, sugar,baking powder,salt, and optional spices if using.
Step 4: Add in the wet ingredients (including mashed fruit, fruit puree, or shredded ingredients if using) and mix until just combined. Fold in the dry mix-ins.
Step 5: Evenly divide the batter among the12 muffin tinsand bake for about 20-25 minutes until a toothpick inserted into the middle comes out clean. Watch the muffins carefully towards the end of the baking time to make sure they don't over-bake. The time will depend on the ingredients you use!
Expert Tips
- If you're new to vegan baking, I'd start by making this basic vegan muffin recipe with some added spices and 1 cup of mix-ins to get the hang of it. Then, as you continue to bake and experiment, you can try out some of the more involved variations.
- Keep the basic muffin recipe ratios the same! If you want to use a mix of different flours, make sure the total amount equals 2 cups. If you want to make lemon muffins, add in lemon juice but decrease the milk to make sure you just have 1 cup of liquid in total.
- Don't try all of the variations at one time. Pair complimentary flavors and mix-ins together. For instance, if you use pumpkin puree, add in pumpkin pie spice and pecans. If you include mashed banana, add in some cinnamon and chocolate chips.
Recipe FAQs
How do you make vegan muffins?
To make vegan muffins you'll want to omit any eggs and dairy from the recipe. Instead of eggs, use a flax egg. Instead of cow's milk, use non-dairy milk such as soy or almond milk. Instead of butter, use coconut oil.
What ingredients do you need for basic muffins?
A basic vegan muffin recipe requires just 7 simple ingredients. You'll need flour, sugar, baking powder, salt, and egg replacement, non-dairy milk and oil. That's all!
How do I store leftover vegan muffins?
Allow the muffins to cool slightly in the pan before removing them from the pan to cool completely on a wire rack. Store any leftovers in anair-tight containeroutside of the fridge for 1-2 days or in the fridge for up to a week. You can also freeze vegan muffins in a freezer safe zip-lock bag for up to 3 months.
More Vegan Muffin Recipes!
- Vegan Oat Bran Muffins
- Oil-Free Vegan Double Chocolate Jumbo Muffins
- Wholesome Vegan Banana Nut Muffins
- Vegan Cranberry Orange Muffins
- Toasted Coconut Chocolate Chip Muffins (Vegan!)
- Zucchini Carrot Oatmeal Breakfast Muffins
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a comment further down the page!
📖 Recipe
One-Bowl Basic Vegan Muffin Recipe + Variations!
Faith VanderMolen
This One-Bowl Basic Vegan Muffin Recipe provides a simple outline that allows you to create endless flavors of vegan muffins!
4.55 from 20 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breads
Cuisine American
Servings 12 muffins
Calories 177 kcal
Equipment
Ingredients
- 2 cups flour
- ¾ cup sugar*
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg**
- 1 cup non-dairy milk or fruit juice
- ¼ cup melted coconut oil***
VARIATION and ADD-INS
- 1-2 teaspoons spices i.e. cinnamon, nutmeg, ground ginger, etc.
- 1 teaspoon vanilla extract
- 1 cup dry mix-ins chocolate chips, blueberries, chopped nuts, etc. OR
- 1 cup fruit puree shredded vegetables or fruit (mashed banana, pumpkin puree, shredded zucchini, etc.) AND
- ½ cup dry mix-ins i.e. chopped nuts, dried fruit, chocolate chips, etc.
Instructions
Preheat your oven to 400 °F and spray a muffin tray with non-stickcooking spray. Set aside.
In a small bowl, prepare your flax egg by whisking 1 tablespoon ofground flaxseedwith three tablespoons of water. Set aside to gel while you prepare the rest of the batter.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, and optional spices if using.
Add in the wet ingredients (including mashed fruit, fruit puree, or shredded ingredients if using) and mix until just combined.
Fold in the dry mix-ins. Evenly divide the batter among the 12 muffin tins and bake for about 20-25 minutes until a toothpick inserted into the middle comes out clean. Watch the muffins carefully towards the end of the baking time to make sure they don't overbake. The time will depend on the ingredients you use!
Allow the muffins to cool slightly before removing them from the pan. Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week.These muffins taste best when warmed slightly.
These muffins taste best when warmed slightly.
Notes
*Instead of dry sugar you can use ½ cup of liquid sweetener such as maple syrup, but you may need to reduce the milk from 1 cup to ¾ cup.
**To make a flax egg, in a small bowl whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water and set it aside to gel for about 5 minutes.
***To make lower-fat muffins, use unsweetened applesauce instead of melted coconut oil.
Nutrition
Serving: 1muffinCalories: 177kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 214mgPotassium: 59mgFiber: 1gSugar: 13gVitamin A: 78IUVitamin C: 1mgCalcium: 93mgIron: 1mg
Tried this recipe?Let me know how it was!
More Muffins
- Easy Sourdough Muffins
- Vegan Zucchini Bran Muffin Recipe
- Vegan Pumpkin Cornbread Muffins
- Vegan Applesauce Crumb Muffins
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Reader Interactions
Comments
Mary Hess says
This is a great recipe! Substituted passion fruit juice and extract, added walnuts, cinnamon, and ginger. Used egg replacer, but next time will use flax egg for the added nutrients. Thanks!Reply
Faith VanderMolen says
Such a fun, creative combination! So glad you enjoyed this recipe!
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Trudi Adams-Wiggan says
I absolutely love the Vegan Chocolate Blueberry Muffins I made based on this recipe. Here are the tweaks I made to the basic recipe:
Spices: 2 tsp cinnamon, 3/4 tsp ancho powder, and 1/4 tsp cayenne
Sweeteners: 1/2 c. coconut sugar and 1/3 c. agave
Flours: 1 c. spelt flour, 1/3 c. oat flour, 1/3 c. millet flour, and 1/3 c cocoa
Milk substitute: 1 c. unsweetened coconut yogurt
Oil substitute: 1/4 c. unsweetened applesauce
Dry Mix-in: 1 c. blueberriesThe result was a dozen shiny muffins that looked so rich, I almost forgot they contained no oil! Thanks for sharing your recipe. Five stars!
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Faith VanderMolen says
Ah, these sound amazing! Thanks for sharing!
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Damon Hope says
We do this weekly now and feel we have perfected the balance required. Thank you very much! 😋
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Faith VanderMolen says
So glad to hear that! Thanks for sharing!
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Tahira says
I never knew you could replace milk with fruit juice. Would water work also? Thank you very simple recipe love it
Reply
Faith VanderMolen says
Hi Tahira! I haven't tried just water so I can't say for sure! Whenever I'm out of milk, however, and need some in a pinch for baking I usually whip up some homemade oat milk. It works great!
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Kerrie B says
Excellent recipe .... Just need to know.... Are temps for Fanforced oven or normal oven? Many thanks
Reply
Faith VanderMolen says
Hi! I use a normal oven, so a normal oven I guess!
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PJ says
Made these with some frozen cherries in them for my kids who are only vegan when they're with me and not when they're with their mom. They loved them so much that my 9 year old daughter just asked me to make them for all her friends at her classes upcoming bake sale! Here's to sneaking some vegan goodness into class... ????
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Faith says
Music to my ears PJ!! Thanks so much for commenting and letting me know! I hope your daughter has a successful bake sale:)
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Mina says
I just tried the recipe only with chocolate chips and a bit of mashed banana and oh my god, they turned out so nice and fluffy and delicious! Just last week I tried a different recipe from a different blog and they turned out really heavy and dense. Yours are so easy to make, exactly what I was looking for. Thank you so much for sharing 🙂Reply
Faith says
Hi Mina! I'm so glad this recipe worked for you! I had actually forgotten about this helpful, adaptable recipe so I'm so glad you commented. Banana muffins are my favorite too so good choice:) Thanks for sharing!
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Sarah says
Wow so much to look forward to yet it has to be really hard to move! I know when we move I'm going to be excited and sad at the same time, just so many emotions. Even if you aren't making recipes to share on your blog and are looking for something to post I would love to see eats from all of your travels! It is so interesting to see what people eat around the world and how are perceptions aren't always true. I know what I thought they ate in Ireland was a big difference than what they actually eat there, it was a big shock.
I love these muffins, not sure I could pick a favorite from the line up!Reply
Faith says
Thanks Sarah!! And I definitely hope to share pictures of food during my travels. Exploring different cuisines is one of my favorite things to do! Glad you liked this recipe!!
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Meghan says
Beautiful post and reflection on this time in your life. I think I would be like you and just start tearing stuff off the walls, but you're right that it's worth savoring those images and comforts of home a little longer. I definitely will keep reading through the summer; your recipes are awesome and I am so excited to see your travel posts! Thanks for the blueprint to vegan muffins!
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Faith says
Thanks so much Meghan! And thanks for reading along on this journey of mine! I'm sure I'll have lots of things to share from this summer...and hopefully awesome pictures and recipes of international food too!
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Liv @ Healthy Liv says
These all look so great!
And I love hearing your life updates! I can't believe it's getting close to the time you'll leave, but it sounds like a good idea to leave the things up on the wall for now so it'll still feel like home. On a totally smaller scale, my roommate moved out all of her decorations, clothes, etc. a week ago, and it feels so much less like home now. Thankfully, we'll be moving out in a couple days!
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Faith says
Thanks Liv! And thanks for being interested in this crazy, lil' life of mine! I bet your dorm feels so weird. But I'm glad you won't have to be there without your roomie much longer!
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Debbie says
Oh my, these look good. I've never been much of a baker, though I've done more since I became a vegan (needs must!). I feel inspired by these muffins though.
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Faith says
Thanks Debbie!! That's cool you're a recent vegan! Vegan baking is what intimidated me the most when I first went vegan, but it's not too bad! I hope you try out some muffins soon:)
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Deborah @ Confessions of a Mother Runner says
ooh are choc chips ever really optional?? These look great thanks for sharing. Your move to China is so exciting can't wait to hear all about it. Glad you joined us today happy Meatless Monday
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Faith says
Haha good question Deborah! Thanks for hosting...and being interested in my crazy move to China!
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tina muir says
Oh Faith, you know how to make us happy, sharing these easy, delicious, good for you snacks. You will need to make some of these when you get to china to feel those home comforts, cannot believe you are moving there! So exciting 🙂 Thanks for linking up with us today!
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Faith says
Oh for sure Tina! An oven for baking is one of the first things we'll be buying! Thanks for hosting as always:)
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