25+ Flavorful Saturday Dairy-Free Muffin Recipes to Delight

Weekends are all about relaxation, comfort, and, of course, delicious food.

And what better way to start your Saturday morning than with a warm, freshly baked muffin? If you’re following a dairy-free lifestyle or simply looking to enjoy lighter, healthier options, you’re in luck!

We’ve gathered over 25 dairy-free muffin recipes to elevate your Saturday breakfast or brunch.

From fruity and nutty flavors to spiced and indulgent treats, these muffins are not only free of dairy, but also bursting with flavors and textures you’ll love.

Whether you’re craving something sweet or prefer a savory bite, these recipes will help you bake up the perfect weekend muffins without any dairy!

25+ Flavorful Saturday Dairy-Free Muffin Recipes to Delight

These 25+ Saturday dairy-free muffin recipes are a perfect way to kick off your weekend mornings with a wholesome, satisfying treat.

Whether you’re in the mood for something fruity, nutty, or spiced, there’s a muffin here to suit every craving.

Baking dairy-free doesn’t mean sacrificing flavor, and these recipes prove that muffins can be both delicious and easy to make without any dairy.

So, gather your ingredients and get ready to treat yourself and your loved ones to some freshly baked, homemade goodness this Saturday!

Banana-Oatmeal Muffins with Coconut Milk

These Banana-Oatmeal Muffins are a delightful, guilt-free treat perfect for a leisurely Saturday morning. Made with wholesome oats, ripe bananas, and creamy coconut milk, they are dairy-free yet irresistibly moist and flavorful. Perfect for breakfast or a mid-morning snack, they’re also freezer-friendly, making them a great make-ahead option for busy weekends.

Ingredients:

• 2 large ripe bananas, mashed
• 1 ½ cups rolled oats
• 1 cup coconut milk
• 1 cup all-purpose flour
• ½ cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 tsp vanilla extract
• Optional: ½ cup dairy-free chocolate chips or chopped nuts

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the mashed bananas, coconut milk, and vanilla extract. Stir well.
3. In another bowl, mix the rolled oats, flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. If using, gently fold in chocolate chips or nuts.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Banana-Oatmeal Muffins strike the perfect balance between health and indulgence. With their natural sweetness and satisfying texture, they’re sure to become a Saturday staple in your kitchen. Pair them with your favorite tea or coffee for a cozy weekend moment.

Lemon Poppy Seed Muffins with Almond Milk

Bright, zesty, and perfectly fluffy, these Lemon Poppy Seed Muffins are a dairy-free twist on a classic favorite. Made with almond milk and fresh lemon juice, they deliver a refreshing burst of citrus flavor in every bite. They’re a fantastic choice for a sunny Saturday brunch or an afternoon treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup almond milk
• ¼ cup coconut oil, melted
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, and egg. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.

These Lemon Poppy Seed Muffins are a delightful way to brighten your weekend. Their light, citrusy flavor pairs beautifully with a hot cup of herbal tea or a fresh fruit salad. Perfect for sharing or enjoying solo, they’re a crowd-pleaser everyone will love.

Pumpkin Spice Muffins with Cashew Milk

Capture the essence of autumn any time of the year with these Pumpkin Spice Muffins. Infused with warm spices and creamy cashew milk, these muffins are dairy-free and incredibly soft. They’re a comforting treat for a lazy Saturday morning or an ideal pick-me-up for a weekend picnic.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup coconut sugar or brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ¼ tsp salt
• ¾ cup pumpkin puree
• ½ cup cashew milk
• ⅓ cup coconut oil, melted
• 1 tsp vanilla extract
• 2 eggs (or flax eggs for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, spices, and salt.
3. In another bowl, whisk together the pumpkin puree, cashew milk, melted coconut oil, vanilla extract, and eggs.
4. Slowly fold the wet ingredients into the dry ingredients until just mixed. Do not overmix.
5. Fill the muffin cups about ¾ full with the batter.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Warm, spiced, and irresistibly moist, these Pumpkin Spice Muffins are the perfect companion to a cozy Saturday morning. Whether enjoyed with a steaming cup of coffee or shared with loved ones, they’re bound to bring comfort and joy to your weekend routine.

Apple Cinnamon Muffins with Oat Milk

These Apple Cinnamon Muffins are the perfect way to enjoy the cozy flavors of fall, even on a Saturday morning. Packed with fresh apple chunks, a touch of cinnamon, and made with creamy oat milk, they offer a dairy-free, wholesome treat that is sure to become a weekend favorite. They’re light, fluffy, and ideal for breakfast or a snack during your Saturday adventures.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup oat milk
• 1 large apple, peeled and diced
• ¼ cup coconut oil, melted
• 1 egg (or flax egg for vegan option)
• ½ cup coconut sugar or brown sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
3. In another bowl, combine the oat milk, melted coconut oil, egg, coconut sugar, and vanilla extract. Stir until well mixed.
4. Add the wet ingredients to the dry ingredients and stir gently to combine.
5. Gently fold in the diced apple.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
8. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These Apple Cinnamon Muffins are the perfect way to celebrate the flavors of the season without dairy. The sweet, spiced aroma fills the kitchen as they bake, and the combination of tender apple pieces with warm cinnamon makes them a crowd-pleaser. Serve them with a cup of your favorite tea or enjoy them as a light breakfast to kickstart your Saturday.

Cranberry Orange Muffins with Soy Milk

Bright and tangy, these Cranberry Orange Muffins are the perfect balance of tart cranberries and citrusy orange zest. Made with soy milk for a creamy texture, they are naturally dairy-free but still wonderfully moist. These muffins are an excellent choice for a festive Saturday brunch or as a sweet snack to enjoy while relaxing at home.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup coconut sugar or maple syrup
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup fresh or frozen cranberries, chopped
• ½ cup soy milk
• ¼ cup orange juice
• 2 tbsp orange zest
• ¼ cup coconut oil, melted
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the soy milk, orange juice, orange zest, melted coconut oil, and egg.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the cranberries.
6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Cranberry Orange Muffins are a delightful burst of flavor, perfect for brightening up your Saturday morning. The sweet-tart combination of cranberries and orange zest is refreshing and invigorating. Whether served as part of a brunch spread or enjoyed as a snack throughout the day, these muffins will add a bit of sunshine to your weekend.

Chocolate Coconut Muffins with Rice Milk

Indulge in the rich flavors of these Chocolate Coconut Muffins, which combine the sweetness of dairy-free chocolate with the tropical flavor of coconut. Made with rice milk, these muffins are soft, moist, and satisfying, perfect for a Saturday treat. They are a crowd-pleaser that’s ideal for anyone with dairy sensitivities or those simply craving a chocolatey delight.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup dairy-free chocolate chips
• ¼ cup shredded unsweetened coconut
• ½ cup coconut sugar or maple syrup
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup rice milk
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, combine the rice milk, melted coconut oil, vanilla extract, and egg. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chocolate chips and shredded coconut.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the muffins for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

Rich, chocolatey, and with a hint of coconut, these muffins are an indulgent yet dairy-free treat perfect for any chocolate lover. The combination of coconut and chocolate is simply irresistible, and the soft, moist texture makes them hard to resist. These muffins are perfect for any Saturday gathering or as a sweet snack to enjoy throughout the day.

Pear Almond Muffins with Hemp Milk

These Pear Almond Muffins are a deliciously unique dairy-free treat, combining the natural sweetness of fresh pears with the nutty flavor of almonds. Made with creamy hemp milk, they are soft, slightly dense, and packed with flavor. Perfect for a cozy Saturday breakfast or a wholesome snack, these muffins bring a touch of elegance to any morning.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup almond meal
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• 1 cup pear, peeled and diced
• ¾ cup hemp milk
• ¼ cup coconut oil, melted
• ¼ cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1 egg (or flax egg for vegan option)
• ¼ cup sliced almonds (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, almond meal, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, combine the hemp milk, melted coconut oil, maple syrup, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced pear.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Sprinkle sliced almonds on top of each muffin, if desired.
8. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
9. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These Pear Almond Muffins are a delightful blend of sweet pears and rich almonds, making them an ideal choice for a nutritious and tasty breakfast or afternoon snack. The subtle nutty flavor from the almond meal pairs wonderfully with the fruit, while the addition of hemp milk creates a moist and tender texture. They are perfect for a weekend treat that feels both indulgent and wholesome.

Sweet Potato Maple Muffins with Cashew Milk

These Sweet Potato Maple Muffins are a fall-inspired dairy-free recipe with the perfect balance of sweet and savory flavors. Made with creamy cashew milk and naturally sweetened with maple syrup, they offer a deliciously moist texture. The earthy sweetness of roasted sweet potatoes shines through, making these muffins a heartwarming choice for a cozy Saturday breakfast.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 cup cooked and mashed sweet potato
• ¾ cup cashew milk
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the mashed sweet potato, cashew milk, maple syrup, melted coconut oil, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
7. Cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Sweet Potato Maple Muffins are a comforting and nutrient-packed option for a Saturday morning treat. The rich, smooth flavor of sweet potatoes, combined with the sweetness of maple syrup, creates a muffin that feels both indulgent and wholesome. With the added creaminess of cashew milk, these muffins are perfect for any fall or winter day when you’re craving something warming and delicious.

Zucchini Lemon Muffins with Flax Milk

These Zucchini Lemon Muffins are a refreshing and light dairy-free option, with the natural moisture of zucchini and a tangy citrus zing. Made with flax milk, they offer a delicate, tender crumb that pairs wonderfully with the lemon zest. They are perfect for a Saturday brunch or a quick snack, and they’re a great way to sneak some veggies into your diet.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup grated zucchini, excess moisture squeezed out
• ½ cup flax milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• ¼ cup coconut oil, melted
• ½ cup maple syrup or coconut sugar
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix the flax milk, lemon juice, lemon zest, melted coconut oil, maple syrup, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated zucchini gently.
6. Spoon the batter into the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Zucchini Lemon Muffins are a delightful, fresh treat that’s light yet satisfying. The zucchini adds moisture without overpowering the flavor, while the lemon provides a zesty burst that brightens up each bite. Whether enjoyed with a cup of tea or packed in a lunchbox, these muffins are a great way to incorporate veggies into your weekend routine while treating yourself to something sweet and refreshing.

Coconut Lime Muffins with Macadamia Milk

These Coconut Lime Muffins are a tropical dairy-free treat that combines the rich, creamy flavor of coconut with the bright zest of lime. Made with macadamia milk for extra creaminess, these muffins are moist and subtly sweet. They’re perfect for a Saturday morning when you want something that feels both indulgent and refreshing—ideal for brunch or as an afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup shredded unsweetened coconut
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup macadamia milk
• ¼ cup lime juice
• 2 tbsp lime zest
• ¼ cup coconut oil, melted
• ½ cup coconut sugar or maple syrup
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the macadamia milk, lime juice, lime zest, melted coconut oil, coconut sugar, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Coconut Lime Muffins are a delightful escape to a tropical paradise with every bite. The bright lime zest complements the richness of the coconut, and the macadamia milk adds a smooth, luxurious texture. These muffins are perfect for adding a touch of sunshine to your weekend, whether served at a brunch or enjoyed as a midday snack.

Raspberry Almond Muffins with Hemp Milk

These Raspberry Almond Muffins are a perfect balance of tart raspberries and nutty almond flavor, making them a delectable dairy-free choice for any Saturday. The addition of hemp milk ensures they’re soft and moist while adding a slightly nutty flavor. Whether you enjoy them as a sweet breakfast or an afternoon pick-me-up, they’re sure to satisfy your cravings with a burst of fruity goodness.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup almond meal
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh raspberries (or frozen, thawed)
• ¾ cup hemp milk
• ¼ cup coconut oil, melted
• ¼ cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1 egg (or flax egg for vegan option)
• ¼ cup sliced almonds (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, almond meal, baking powder, baking soda, and salt.
3. In another bowl, combine the hemp milk, melted coconut oil, maple syrup, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the raspberries.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Sprinkle sliced almonds on top of the muffins for added crunch, if desired.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

The combination of juicy raspberries and nutty almonds makes these muffins a delightful treat that’s perfect for any occasion. They’re light and moist, with a burst of tart raspberry flavor and a crunchy almond topping for texture. Whether shared with friends or enjoyed solo, these Raspberry Almond Muffins are a great addition to your Saturday routine.

Chia Seed Lemon Poppy Seed Muffins with Soy Milk

These Chia Seed Lemon Poppy Seed Muffins are a light, refreshing, and dairy-free option that combines the tanginess of lemon with the nutty crunch of chia seeds and poppy seeds. Made with soy milk for extra creaminess, they are packed with flavor while remaining light and fluffy. Perfect for a Saturday breakfast or brunch, these muffins are a healthy treat that will satisfy both your sweet tooth and your nutritional needs.

Ingredients:

• 1 ¾ cups all-purpose flour
• 2 tbsp chia seeds
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• ¾ cup soy milk
• ¼ cup coconut oil, melted
• ¼ cup maple syrup or coconut sugar
• 1 egg (or flax egg for vegan option)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, chia seeds, poppy seeds, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, combine the soy milk, lemon juice, melted coconut oil, maple syrup, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These Chia Seed Lemon Poppy Seed Muffins are a zesty, nutrient-packed way to start your day. The lemon adds a refreshing burst of flavor, while the chia and poppy seeds provide a delightful crunch and boost of nutrients. They are perfect for anyone looking for a light yet satisfying muffin that’s both dairy-free and full of flavor. Whether enjoyed with a cup of tea or served as a healthy snack, these muffins are a must-try for your Saturday morning.

Banana Chocolate Chip Muffins with Coconut Milk

These Banana Chocolate Chip Muffins are a delicious and comforting dairy-free treat, combining the natural sweetness of ripe bananas with rich, melty chocolate chips. Made with coconut milk for a creamy texture, these muffins are moist and flavorful. They’re perfect for a Saturday breakfast or as a satisfying snack, and they’ll quickly become a family favorite with their perfect balance of flavors.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• 1 ½ cups mashed ripe bananas (about 3 medium bananas)
• ¾ cup coconut milk
• ¼ cup coconut oil, melted
• ½ cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• ½ cup dairy-free chocolate chips
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the mashed bananas, coconut milk, melted coconut oil, maple syrup, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chocolate chips gently.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
8. Cool for 5 minutes in the tin, then transfer the muffins to a wire rack to cool completely.

Banana Chocolate Chip Muffins are the ultimate comfort food, offering the perfect combination of sweetness from the bananas and rich chocolatey goodness. The coconut milk adds a creamy touch to these moist, tender muffins, while the chocolate chips create delightful bursts of sweetness. These muffins are ideal for a Saturday treat that’s both indulgent and dairy-free.

Pumpkin Spice Muffins with Almond Milk

These Pumpkin Spice Muffins are a warm, spiced delight, perfect for enjoying during the autumn months, even if it’s just a cozy Saturday morning. Made with almond milk, they’re rich, moist, and naturally sweetened with maple syrup. The blend of cinnamon, nutmeg, and pumpkin creates a comforting muffin that’s sure to fill your kitchen with irresistible fall aromas.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 cup pumpkin puree
• ¾ cup almond milk
• ¼ cup maple syrup or coconut sugar
• ¼ cup coconut oil, melted
• 1 egg (or flax egg for vegan option)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, mix together the pumpkin puree, almond milk, maple syrup, melted coconut oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
7. Let the muffins cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.

These Pumpkin Spice Muffins are the perfect autumn treat, offering rich pumpkin flavor with a cozy spice blend. The almond milk creates a soft, light texture, while the maple syrup adds natural sweetness. With their warm aroma and comforting flavors, these muffins are the ideal choice for a Saturday morning breakfast or an afternoon snack.

Peach Oat Muffins with Cashew Milk

These Peach Oat Muffins are a sweet and wholesome dairy-free treat, featuring juicy peaches and hearty oats in every bite. Made with creamy cashew milk, they’re light yet filling, and the peaches add a fresh, fruity burst that makes them perfect for a Saturday brunch or snack. With a hint of cinnamon, these muffins have a comforting, homey feel that will quickly make them a weekend staple.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup diced fresh or frozen peaches
• ¾ cup cashew milk
• ¼ cup coconut oil, melted
• ¼ cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the cashew milk, melted coconut oil, maple syrup, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced peaches.
6. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

These Peach Oat Muffins are a perfect blend of fresh fruit and hearty oats, creating a satisfying, wholesome snack. The cashew milk helps keep the muffins soft and moist, while the peaches add a burst of natural sweetness. Whether you’re enjoying them for breakfast or as a mid-afternoon snack, these muffins are a delicious way to savor the weekend.

Note: More recipes are coming soon!