wfpb muffins

You&#039;ll love these healthy vegan pumpkin muffins. They&#039;re moist and tender and generously spiced. Perfect for breakfast, snacks, AND dessert! Also gluten-free and made without oil, soy, or coconut. Use seed butter instead of almond butter and omit the walnuts to make them nut-free.

Vegan Pumpkin Muffins

oat flour ((2 ¼ cups))

pumpkin spice blend

cinnamon

baking powder

baking soda

fine sea salt

pumpkin puree

applesauce

non-dairy milk

runny almond butter butter

maple syrup

apple cider vinegar

vanilla extract

walnuts

chocolate chips (Check

Preheat

Preheat oven to 370 degrees F, and locate a standard muffin pan.

In a medium-size bowl whisk together the dry ingredients. In a large mixing bowl whisk together the wet ingredients. Pour dry into wet, and whisk to create a batter.

Combine

If using walnuts and/or chocolate chips, fold those in now, reserving a palmful of each for the tops of the muffins. Divide the batter evenly among the muffin pan, using approximately ⅓ cup batter per muffin. Decorate the tops with more chocolate chips and/or walnut pieces, if desired.

Bake

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Tip: if you included chocolate chips, these are especially amazing when the muffins are still warm and the chocolate is melty!

These muffins are addictive! My husband does not like any kind of squash and he asked me to make more! Bravo!

Delicious!!!! Hands down the best muffins!!!! Big hit for entire family! Now I am going to look for more muffins recipes by The Quiet Kitchen. Thank you soooo much!!!

The best muffins ever! I’ve gotten everyone addicted to these. Great for breakfast, snack, dessert etc! And they are healthy :)

What to do when you have one cup of pumpkin left from another recipe? Make these muffins!  They're excellent! Flavour and texture are perfect. I used cashew butter and added raisins and walnuts. The recipe made 24 mini (or bite-size) muffins and 6 full size muffins. Will definitely make again.

Thank you! Made these, and they are so moist and delicious. I didn't have apple sauce, so I used one ripe banana instead. So good!

I made these muffins last night. They are delicious. I especially appreciated the easy to follow recipe and that I had most of the ingredients already. I added chocolate chips to 4, cranberry and sunflower seeds to 2 and the rest plain; all delicious with just the right sweetness. This first batch was my tester. I plan to make another batch next week to share with friends.

I have made 4 batches of these muffins in the last 7 days  because they are so yummy &amp; go fast in our house of 4. They are quick &amp; easy to whip up with just 1 kind of gluten free  flour (that I can make at home with rolled oats). I love that they are sweetened with maple syrup &amp; have no oil. The muffins are super moist &amp; just the right sweetness. More please!

I made these muffins tonight and they were delicious!  I used my homemade apple butter in place of apple sauce and added a couple of Tbls of molasses and less maple syrup and used pecans instead of walnuts. I made oat flour from whole oats in my little coffee grinder but next time I think I won't grind the oat to such a fine flour.  I love the recipe and how versatile it is to accommodate my preferences and still come out 5 star!

I ate two before they were completely cooled and unfrosted, which tells you how delicious they were. I love baking with oat flour since it's so healthy, however more times than not, the recipes are dense and too moist (but still edible). This recipe came out perfect ... per hubby "wow, these taste like normal muffins" :)  Thank you!

These healthy, whole-grain, blueberry banana muffins are oil-free and filled with juicy blueberries. Easy to make and fantastic for breakfast!

Healthy Vegan Blueberry Banana Muffins

white whole wheat flour (See Notes.)

overripe banana (about 2 large bananas)

almond butter butter

Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C). 

In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.

Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.

Divide the batter evenly among the muffin cups, only filling them about 2/3 full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.

I love blueberry muffins! This recipe was delicious, very easy to make, and ridiculously low in fat!

Learn how to make vegan coconut flour pumpkin muffins (no eggs!). The sweet, lightly-spiced muffins are oil-free, gluten-free, grain-free &amp; perfect for fall and winter baking.

Vegan Coconut Flour Pumpkin Muffins (Grain free, Oil free)

water ((I use filtered tap water))

chickpea flour

coconut sugar ((see notes for options))

coconut flour

baking powder ((certified GF, as needed))

whole psyllium husks ((see notes for options))

pumpkin pie spice ((see notes for spices variations))

salt ((but recommended))

Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper liners, foil liners, or silicone liners. If you eat small amounts of oil, you can opt (instead) to grease the muffin cups, or spray with nonstick cooking spray.

Whisk

In a large mixing bowl, whisk the warm water with the chickpea flour, pumpkin and coconut sugar until completely smooth, breaking up any lumps in the chickpea flour.

Add the coconut flour, psyllium husks, pumpkin pie spice, baking power and salt to the bowl with the wet ingredients. Mix until completely combined into a smooth, thick batter.

Portion

Divide the coconut flour pumpkin muffin batter between the prepared nine lined cups of the prepared muffin tin.

Bake the muffins in the preheated oven for 25 to 30 minutes until the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached. (Note: the muffins do not have much rise).

Cool

Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack / wire rack

I made these as part of  Thanksgiving dinner dessert. I had to purchase the chickpea flour as I had never used it before, but luckily had all the other ingredients. They have a nice seasonal flavor of pumpkin with the right spices, and chocolate chips really complemented the flavors. They were moist and held together nicely (I'm generally not a fan of baked goods that crumble and fall apart). However, I had to bake them considerably longer as the centers were raw at the given bake time. I even removed after testing with a toothpick (it seemed to pass the test), turned off the oven, decided to eat one several minutes later, and bit into raw batter. Turned oven back on, put them back in for more bake time. I was certain they would be ruined. While the tops did sink quite a bit, they still tasted great! Maybe my psyllium husk was not fresh enough? Not sure what happened. I'll definitely make these again.

I love these, sort of a  cross between a muffin and pumpkin pie. I’m making another batch tomorrow with chocolate chips to share with friends.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1675553106/zcxpsgetzoxxrqxzpq4p.mp4

3-ingredient chickpea flour banana muffins that are vegan, oil-free, gluten-free, grain-free & added sugar-free! They are moist, tender, and customizable (e.g., add spices, vanilla, nuts, seeds or chocolate chips).

3-Ingredient Chickpea Flour Banana Muffins (V, GF, Oil-Free)

Banana Oat Bran Muffins (4 ingredients)

banana ((very ripe))

oats

water

oat bran ((certified gluten-free, as needed))

baking powder ((certified gluten-free, as needed))

salt

preheat

Preheat oven to 350F (180 C). Line a 12-cup standard muffin tin with silicone liners. (If using paper liners, I suggest lightly spritzing the insides of the liners with nonstick cooking spray.)

blend

In a blender or food processor, process the bananas, water and rolled oats until smooth.

soak

In large bowl, combine the banana mixture, oat bran and optional salt (not the baking powder). Let soak for 10 minutes to soften the oat bran.

stir

Add the baking powder to the batter, stirring until combined.

portion

Divide the muffin batter evenly into the prepared cups, smoothing the tops.

bake

Bake in the preheated oven for 20 to 25 minutes until golden brown and the center is firm to the touch. Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.

cool

Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.

Had some very very very ripe bananas and the other ingredients so I made these ASAP. I added a teaspoon of cinnamon. Love them! Ate one for dessert with chocolate spread. Husband, toddler and I enjoyed for breakfast this AM. Thank you! I will make again.

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The most viewed wfpb muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 4 wfpb muffins recipes from across the web

The most viewed wfpb muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Muffins

Healthy Vegan Blueberry Banana Muff...

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Banana Oat Bran Muffins (4 ingredie...

The most viewed wfpb muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine