vegan muffins

These vegan apple cider muffins are moist, tender, and bursting with juicy apple chunks and crunchy walnuts! Easy to make and perfect for a snack, light dessert, or sweet breakfast.

Vegan Apple Cider Muffins

apple cider

canola oil ((or baking oil of choice))

vanilla extract

whole wheat pastry flour ((all-purpose flour works too))

oats

organic brown sugar

baking powder

baking soda

cinnamon

nutmeg

cloves

salt

apple, (peeled and diced (1/2 inch))

walnuts

Preheat the oven to 350°F and line a 12-cup muffin tin with papers.

Stir the apple cider, oil, and vanilla together in a small bowl or measuring cup.

Stir the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a medium mixing bowl.

Pour the apple cider mixture into the bowl with the flour mixture. Stir everything together just until blended.

Fold in the apple and walnuts.

Divide the batter among the muffin cups.

Place the muffin tin into the oven and bake until the tops are set, 20 to 22 minutes.

Remove the tin from the oven and transfer it to a cooling rack. Let the muffins cool for at least a few minutes before serving.

These Carrot Cake Muffins with Cashew Frosting are incredibly flavourful and perfectly sweet and chewy. Gluten-free, oil-free, dairy-free, egg-free, these healthy vegan muffins make a great easy-to-make treat for the fall season and Halloween.

Carrot Cake Muffins with Cashew Frosting (gluten-free)

carrots

peanut butter (or any nut butter)

ginger

tsp turmeric (optional**)

cinnamon powder

soy milk (or any other plant milk)

g oats ((yes, more oats!))

g rice flour (or cornstarch/ potato starch)

brown sugar (or coconut sugar)

tsp baking powder

tbsp 4 Ingredients Cashew Frosting (sugar-free)

*Soak the carrots for minimum 4 hours or overnight.

Watch the one minute recipe video to see all instruction steps.

Preheat the oven to 180.C (536.F).

In a high-speed blender or food processor, add all the &quot;In the blender&quot; ingredients. Blend until smooth.

In a mixing bowl, add all the &quot;In mixing bowl&quot; ingredients. Mix with a whisk.

Pour the blender mixture in the mixing bowl, and mix well with the whisk.

Use a tablespoon to divide the muffin dough into the 6 cups of a muffin tin***.

Bake for 23 to 25 minutes, until the muffins are slightly brown on the edges.

While the muffins are baking, make the 4 Ingredients Cashew Frosting (sugar-free).

Let the muffins cool down for at least 5 minutes, then dip the upper part of each Carrot Cake Muffin in the cashew frosting.

Serve warm preferably, or store in the fridge in an airtight container for up to 4 days. Enjoy!

These Carrot Cake Muffins with Cashew Frosting are incredibly flavourful and perfectly sweet and chewy. Gluten-free, oil-free, dairy-free, egg-free, these healthy vegan muffins make a great easy-to-make treat for the fall season and Halloween.

FULL RECIPE:  https://thedorkyfrench.com/carrot-cake-muffins-with-cashew-frosting/

Disclaimer: This is a one-minute recipe video, which is meant for people to visualise instructions steps but does not represent realistic cooking times. The full recipe can be found on the website page linked above.

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CARROT CAKE MUFFINS WITH CASHEW FROSTING (gluten-free)

These Apple Bread Muffins are easy to make and so delicious! This recipe is both vegan and gluten-free and makes a healthy breakfast, treat, or snack. 

Apple Bread Muffins Easy Gluten Free Vegan Recipe

lemon juice

all-purpose gluten-free flour (see post to make your own)

sugar

brown sugar

tsp baking soda

tsp allspice

tsp salt

tsp vanilla extract

apple sauce

oil (OR 1/2 cup apple sauce

plant-based milk

dry oats

Preheat oven to 350 degrees F.

Peel and dice 2 cups of apples. This is about 2 medium-large or 3 smallish apples. Once diced, add the lemon juice and stir so the apples are coated.

Sift together all the dry ingredients.

Stir in all the wet ingredients. Mix until everything is well incorporated and most lumps are gone. It&#039;s not necessary to mix until perfectly smooth.

Fold in the diced apples and gently mix until well incorporated.

If not using cupcake papers, then lightly grease and flour your pans and add a circle of parchment paper at the bottom if desired. The parchment can help prevent any sticking.

Mix the topping ingredients together and spoon a little on top of each muffin.

Bake at 350 degrees F for 45 minutes.

Remove from the oven and let cool on a baking rack for a few minutes. Then remove from the pans and continue to let them cool for about 20 minutes or so until ready to serve.

Additions: Add some chopped walnuts, pecans, or another delicious nut and fold in with the diced apples. Raisins are also a good addition.

Serve plain or with a scoop of vegan vanilla ice cream with a sprinkle of cinnamon on top.

Once baked, they can be frozen for later. Just wrap in plastic wrap and freeze. Leftovers can be stored in an airtight container for up to a few days.

ONE BOWL easy and delicious VEGAN muffins!

Chocolate Chip Vegan Muffins

flour

maple syrup

almond milk

banana,

non dairy chocolate chips- I used mini chocolate chips*

Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.

Sift together the flour, baking soda, baking powder, salt, and cinnamon.

Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.

Evenly spoon the mixture into the 6 muffin cups.

Top with a few more chocolate chips if desired.

Bake in oven for 20-25 minutes or until golden brown.

Lovely! I made the suggested substitutions of apple sauce instead of banana and tahini instead of nut butter. I got 12 standard-size cupcakes out of this recipe (standard for the UK, that is!) and will definitely be making these again.

I made this recipe tonifht but not in muffin but as a normal cake :)!

These are amazing and sooo easy to make. I never comment on recipes but this is one of the most simple, healthy muffin recipes I've come across. Thank you!!

aww yay!! It means a lot to me that you came back and commented. so glad that you liked them

Mine turned out a bit moist but they taste delicious.perhaps I add more flour next because my cup was about 107 gr.Do you have any idea how many calories each contains?

Made this today and it smells &amp;  tastes heavily of the banana. The consistency is nice, but this needs to be renamed "Banana Vegan Muffins". Neither the chocolate chips nor the maple syrup could combat the power of the banana in this recipe.

oh yum! that sounds amazing!  I love that your son wanted these over cake :D Thank you so much for coming back to let me know!

aww yay! so glad that you liked them! I've made this exact recipes with blueberries before and it turns out perfect!

I LOVE that this only required one bowl! Seriously so easy and yummy. Can’t wait to make these again! I will say that you could definitely taste the banana a little, but it wasn’t overbearing and I don’t mind! 

I just made these and they are excellent! I used almond butter and whole wheat flour. Taste delicious and are healthy. The whole family loved them. Thanks for the great recipe!

I tried this recipe without the chocolate chips and it is still yummy ! Recommended.

These are the best vegan muffins ever made!!! They cook so well in the middle, better than any recipe ever before. You can alter the recipe any way you like, replacing the chocolate chips with blueberries or even apples! I usually double the cinnamon in the recipe because it is just delicious! You can even make a little loaf with this recipe! 

No problem! (Sorry for the extra comment down below :) I just wanted to let everyone know that you can even make apple cinnamon muffins!)

This is the absolute best vegan muffin recipe! I have made these muffins at least four times and they have turned out perfect each time! I really like how you can make the recipe unique to your liking because of how simple and easy it is! I have made these with chocolate chips, blueberries, and now I am making apple cinnamon muffins! They are light and fluffy on the inside but warm and crispy on the outside! 

Great recipe and so simple! I substituted the maple syrup for honey (what i had on hand) and turned out great! I did add 2 tablespoons of oil because i thought the batter looked a little dry. They were delicious! And not too sweet tasting! Will be doubling the recipe size next time ;)

I modified the recipe to have no added sweetner/vanilla (instead I used two unripe bananas) and more chocolate chips!  They turned out to be savory with bits of sweetness due to the chocolate chip!  

Love it.  

Thank you for sharing the recipe

Simply delicious! I substituted the maple syrup with date puree and almond milk for soy milk. Best vegan chocolate chips I've made so far, thank you! :)

These were absolutely scrumpdillyicious!!

I made a cake out of it and since I didn't have any chocolate chips I "invented" an easy icing: icing sugar, pure cocoa powder, cinnamon, vanilla and almond milk, mixed and spread across the hot cake, it's actually quite amazing.  Thanks for the recipe!

Perfection! Simple, easy &amp; delicious! Enough said! Plus my super-picky vegetarian kids ate them all up for breakfast and are asking if they can have them for lunch!

Made these and they came out great! They taste better than any I’ve tasted. 

I made this and they were great!  I used cashew butter instead of peanut butter because I can't eat peanuts. I also used a bit less of mini chocolate chips and added chopped semi sweet chocolate bars to make up the rest of the 1/2 cup of chocolate. I made 8 muffins in regular sized muffin tins and paper liners. So yummy! There is a slight banana flavor but I don't really taste the nut butter I just taste the yummy. Thanks so much!

Far too doughy in terms of flavour and texture - you could actually taste the flour.  Not sweet enough for a muffin.

Literally these are such good muffins. They were so quick and easy to make and tasted delicious. They didn’t last a full day at my house because everyone loved them so much. I’d 100% make again :)

Absolutely loved this recipe! I’m so impressed with how light and fluffy they are, as normally vegan muffins tend to be a little denser. I added strawberries which was great, but next time I think I’m going to dehydrate them a little so they’re not as gooey and retain a little but more of their flavor. Overall super easy to make and a fun recipe to play around with! 

these muffins got me through COVID quarantine. WOW WOW WOW so delicious and such an easy recipe!!!

So easy to follow and really tasty! And Vegan! 

I recently made these and they were phenomenal. I had to alter the recipe just a little due to I only had coconut milk. I did 1/4 C coconut milk and added another mashed banana. They turned out perfect.

These muffins were so easy to make! They were so fluffy an delicious. Can't wait to make these again!

I’ve made these 3 times now and they’re my absolute favorite vegan muffins!! So moist and fluffy and they come together so easily in one bowl. I’ve been making double batches lately!! They’re a must make!

Made 6 chocolate chip and 6 zucchini and they were gone so fast everyone loved them so much including myself will definitely use this recipe again! Thank you ❤😇🙏

I missed the star rating. I but I would give 5 stars!

These are the easiest sweet treat that I have ever made and they turned out delicious. If you leave then in the oven just king enough to let the top of the muffins harden, they will have a gorgeous caramelized layer on top. This recipe is my go too when I want a delicious and healthy snack.

It’s such an easy recipe with only few ingredients which I always have at home anyways! And sooo fluffy and tasty. I love it and will make it again soon! Thanks for sharing with us! &lt;3

Just made these ...doubled recipe...these are wonderful! They rise and have a delicious moist and rich texture. I cut one open and spread peanut butter on the inside.  I'll do an extra 15 minutes on the treadmill....worth it!

I was a bit sceptical to try this recipe as it used maple syrup instead of sugar. All the reviews were 5 stars and positive so I decided to try it out! These muffins turned out to be great!!! Vegan desserts are often hard to master, and aren’t always fluffy. These muffins were delicious and the perfect fluffy-moist ratio! Definitely making these again!  

This recipe is awesome! i've made these several times before and i'm about to make another batch this evening. Absolutely Delicious! I love the variations you can do with this recipe. I like to add nuts and/or dried cherries. Whatever you like! I love it! Simple, Quick and Delicious.

These excellent muffins turned out very well! When I made them for the first couple times, I made 8 muffins instead of 6! Very flavorful muffins, which you could taste the peanut butter very well!

These were THE BEST vegan muffins I've ever tried. They were super easy to make and I had all the ingredients on hand! Thank you for this awesome recipe!!!

These were so easy to make. And everyone loved them. I have saved the recipes

Is there a way to make this recipe with less calories? I’ve made this many, many times and I’m challenging myself to find a way to make this with less calories. I’ve taken out the peanut butter. 

These were delicious! Definitely a keeper!

I made these almost exactly how it was written, but all I had were chunky vegan chocolate chips. The fluffiness of the muffins, combined with the chocolate chips melting under the warmth in my mouth was divine. 

I made these on a whim and it definitely satisfied my craving. Thank you for sharing!

Great vegan muffin, bakes up beautifully. Don’t skip the add ins - key for breaking up the texture. We loved these with chocolate.

I tried this recipe several times and it always came out delicious.
You may need to add a little bit more liquid (it was my case) but the taste isnt affected. I put chocolate chips and walnuts, I think this combo is the best. 
Thank you for the recipe

Thank you so much for you sharing this amazing recipe! I just made them this morning and learned that I can use nut butter to replace butter, thank you for that!  Just turning 1yr vegan.  I was vegan in my early 20’s and never made the things I am making now.  I appreciate everything you have shared on the internet, thanks again.

Followed the recipe step by step and they turned out delicious! I only had a smaller 12 cup muffin tin and the recipe gave me a total of 9 smaller muffins so that was great. My oven tends to burn things when it gets the chance so I always take my temp down when baking, which put me at about 160 C (I'm from Australia so 350 F = around 176.7 C here) and they cooked for 20 mins and came out golden on the outside and fluffy in the middle. Thanks for the recipe I will be making these again :)

These are amazing! I followed someone else’s modification and used 1/2 cup of applesauce instead of banana. I skipped the cinnamon and used more maple syrup in place of the vanilla. Came out fluffy, moist and perfect with a glass of milk. 

Very delicious !!!
Very easy and fast to make. Not a lot ingrédients. 
Perfect to me. 
Fluffy and moist. 
And not too sweet. 
Perfect !!!!
Thanks for this recipe. 

I made a double batch of these thinking that they would last a week and each family member at FOUR this morning and they're all gone!! Such an easy and versatile recipe that I'm so excited to add to my favorites collection &lt;3

Hi. I made these yesterday with sunflower butter and apple sauce and my daughter and I devoured them.  When I went to pack one for her for a snack today the top looked green and then when I cut it open the entire top of the muffin was bright green.  Any idea what that could be from?  Could they mold in under 24 hours?  I let them cool totally then put in an airtight container.  Any thoughts would be helpful.  Thanks so much! 

https://www.youtube.com/watch?v=sAzjW5wibGQ

Today we're making VEGAN MUFFINS! People LOVE my vegan muffin recipes so I thought that I would round up FOUR of my favorite ways to make them. We're making: carrot cake muffins, zucchini bread muffins, chocolate chip, and blueberry!

Get the full written #recipes on my blog: 
https://foodwithfeeling.com/delicious-vegan-muffins-recipes/

For more delicious plant-based recipes, visit: https://foodwithfeeling.com

Connect with me:
*Instagram: https://www.instagram.com/foodwithfee...
*Food Blog: https://foodwithfeeling.com/
*Facebook: https://www.facebook.com/bbritnellblog/

#breakfast #plantbased #wholefoodplantbased #mealprep #healthyvegan #vegetarian #muffins

EASY Vegan Muffins- FOUR WAYS!

These Vegan Pumpkin Muffins are made with easy pantry ingredients and taste so delicious! They&#039;re moist, fluffy, and soft and freeze so well too!

Vegan Pumpkin Muffins

pumpkin pie spice

sea salt

pumpkin puree ((244 grams))

oil ((66 grams) any oil)

milk + 2 tablespoons ((150 milliliters) any vegan milk works)

vanilla extract (optional)

pumpkin seeds

Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.

In a medium-sized bowl, sift the Bob&#039;s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.

In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.

Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.

Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings - I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.

Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.

Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!

These tasty muffins make the perfect morning snack, and have an extra crunch from granola on top!

vegan banana breakfast muffins

C nondairy milk

apple cider vinegar

bananas,

C whole wheat flour

tsp sea salt

C coconut sugar

C Manitoba Harvest Hemp Yeah! Granola (blueberry

Preheat oven to 350°F.

Combine nondairy milk and apple cider vinegar in a mixing bowl and set aside to thicken while you prepare the rest of the batter.

Mash bananas in another small mixing bowl.

In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, and sea salt.

Add coconut sugar and vanilla extract to the nondairy milk and vinegar, as well as the mashed bananas and whisk until well combined.

Pour this into the dry ingredients and fold together until just combined. Be sure you don’t over mix - small lumps are good!

Lightly grease the cups of a 12-cup muffin pan with vegan butter, a vegetable oil spray, or line with paper liners. Divide the batter amongst the cups evenly.

Add about 1 heaping tablespoon of granola on top of each muffin, covering the entire top of the batter. Slightly press the pieces of granola just into the top of the batter so it sticks after baking.

Bake for 20 to 25 minutes. To check, you can stick a toothpick in the center and it should come out clean.

Eggless Banana Chocolate Chip Muffins are healthy, low in sugar and completely vegan! Great for meal prep and made in just one bowl.

Eggless Banana Chocolate Chip Muffins

tsp baking powder (gluten-free)

almond flour

mashed spotty-brown bananas (- (This should be about 2 – 3 bananas))

olive oil

vegan chocolate chips

In a mixing bowl, combine all ingredients except for the chocolate chips until well incorporated.

Line a muffin tin with 9 liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner.

Sprinkle chocolate chips evenly over the top of each muffin. I chose to place the chips on top rather than mixing them into the batter. If you rather mix them in, do that.

Bake at 350° for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool completely before removing them from the liners and enjoying!

Wonderful Vegan Blueberry Muffins, made in just 1 bowl! They are fluffy, moist and full of fresh blueberries. You will love how easy they are to make!

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