30+ Delicious Sunday Vegan Betty Crocker Recipes to Try

Sunday mornings are meant for relaxation, indulgence, and sharing hearty meals with family and friends.

But if you’re living a vegan lifestyle or simply looking to incorporate more plant-based options into your weekend meals, you might find yourself searching for new and exciting recipes that don’t compromise on flavor or comfort.

Luckily, Betty Crocker has long been a trusted name in the kitchen, offering simple yet delicious recipes.

In this blog article, we’ve curated a list of 30+ Sunday Vegan Betty Crocker Recipes that are perfect for a cozy, plant-based Sunday feast.

From classic baked goods to savory dishes, these recipes cater to every taste and occasion.

Whether you’re in the mood for sweet treats like banana bread or savory dishes like veggie-packed casseroles, these vegan recipes are sure to satisfy your cravings without any dairy or eggs.

Read on to discover your new favorite vegan dishes that will make your Sundays even more special!

30+ Delicious Sunday Vegan Betty Crocker Recipes to Try

With these 30+ Sunday Vegan Betty Crocker Recipes, you’ll have a variety of plant-based dishes to choose from for every Sunday meal.

From comforting baked goods to hearty main courses, these recipes are designed to bring joy to your table without compromising on taste or nutrition.

Whether you’re cooking for yourself, your family, or hosting a Sunday brunch, these vegan recipes will inspire you to make the most of your weekend.

Don’t be afraid to experiment with different ingredients and flavors—vegan cooking is all about creativity and making dishes that everyone will love.

So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious vegan Sunday!

Vegan Chocolate Chip Banana Bread

This vegan chocolate chip banana bread is a delightful twist on the classic banana bread. It’s incredibly moist and full of natural sweetness from ripe bananas, complemented by vegan chocolate chips. Perfect for Sunday brunch or as a tasty snack, this easy-to-make recipe doesn’t require any eggs or dairy, making it both vegan and allergy-friendly. It’s a great way to use up overripe bananas while indulging in a comforting, plant-based treat.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup vegetable oil or melted coconut oil
• 1/2 cup brown sugar
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup vegan chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth, leaving a few chunks for texture if preferred.
3. Add the oil, brown sugar, almond milk, and vanilla extract to the mashed bananas, mixing well.
4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips and walnuts (if using).
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan chocolate chip banana bread is a simple yet satisfying treat, ideal for a Sunday morning or anytime you’re craving a sweet, comforting snack. The bananas provide natural sweetness, while the chocolate chips add a rich flavor. It’s the perfect blend of healthy and indulgent, and it’s so easy to prepare that even novice bakers can create a delicious loaf. Plus, it’s a great way to use up ripe bananas you might otherwise throw away!

Vegan Cinnamon Rolls with Maple Glaze

Vegan cinnamon rolls with maple glaze are a warm and delicious way to start any Sunday. These rolls are soft, fluffy, and filled with a perfect cinnamon-sugar swirl, all topped off with a rich maple glaze. The best part? They’re entirely plant-based, meaning no dairy or eggs, yet they retain that classic, melt-in-your-mouth texture that makes cinnamon rolls a favorite breakfast treat. Perfect for a cozy morning or a vegan brunch gathering.

Ingredients:

For the dough:

• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm almond milk (or other plant-based milk)
• 1/4 cup sugar
• 1/2 cup vegan butter, melted
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the filling:

• 1/2 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 cup vegan butter, softened

For the maple glaze:

• 1/2 cup powdered sugar
• 1 tablespoon maple syrup
• 1-2 teaspoons almond milk (or plant-based milk of your choice)

Instructions:

1. In a small bowl, combine the warm almond milk and sugar, then sprinkle the yeast on top. Let it sit for about 5 minutes until frothy.
2. In a large bowl, mix the flour, salt, and cinnamon. Add the melted vegan butter and the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
5. Once the dough has risen, roll it out into a large rectangle on a floured surface. Spread the softened vegan butter over the dough and sprinkle with brown sugar and cinnamon.
6. Roll the dough up tightly and slice into 12 even rolls. Arrange the rolls in the prepared baking dish.
7. Bake for 25-30 minutes, or until golden brown.
8. While the rolls bake, prepare the maple glaze by whisking together powdered sugar, maple syrup, and almond milk until smooth.
9. Drizzle the maple glaze over the warm cinnamon rolls before serving.

These vegan cinnamon rolls with maple glaze are an absolute showstopper! The soft, fluffy dough pairs perfectly with the sweet cinnamon filling, and the maple glaze gives them an extra layer of flavor that will have everyone coming back for more. Whether you’re hosting a Sunday brunch or just treating yourself to a special breakfast, these rolls are sure to please both vegans and non-vegans alike. Plus, they’re easy to make, and you’ll love the aroma that fills your kitchen while they bake!

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are a refreshing and light addition to any Sunday breakfast or brunch. They are bursting with bright lemon flavor and have a lovely crunch from the poppy seeds. Made without eggs or dairy, these muffins are perfect for anyone following a vegan lifestyle or anyone who loves a zesty, plant-based treat. They are fluffy and tender with just the right balance of sweetness and tang, making them a crowd favorite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, combine the almond milk, oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar. Stir well to combine.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 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 them to a wire rack to cool completely.

These vegan lemon poppy seed muffins are the perfect combination of tart and sweet, with a light and fluffy texture that makes them irresistible. The fresh lemon juice and zest bring a refreshing citrus flavor, while the poppy seeds add a delightful crunch. Whether served at a family gathering or enjoyed with a cup of tea on a Sunday afternoon, these muffins will brighten your day. They’re easy to make, satisfying, and a delicious way to enjoy a plant-based breakfast or snack.

Vegan Apple Cinnamon Oatmeal Muffins

These vegan apple cinnamon oatmeal muffins are the perfect way to welcome the fall season or enjoy a cozy Sunday morning. With the natural sweetness of apples and the heartiness of oats, these muffins are both nutritious and indulgent. The cinnamon adds warmth and depth to the flavor, while the oats give them a satisfying texture. They’re made without eggs or dairy, making them vegan-friendly, and they’re ideal for breakfast, snacks, or even a lunchbox treat.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup almond milk (or any plant-based milk)
• 1 teaspoon apple cider vinegar
• 1 1/2 cups whole wheat flour
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1 medium apple, peeled, cored, and chopped
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. In a small bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for a few minutes to create vegan buttermilk.
3. In a large bowl, mix the rolled oats and vegan buttermilk. Let it sit for about 5 minutes to soften the oats.
4. Add the applesauce, vanilla extract, and brown sugar to the oat mixture and stir to combine.
5. In another bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Gently fold in the chopped apple and walnuts (if using).
8. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These vegan apple cinnamon oatmeal muffins are both comforting and healthy, making them a great addition to your Sunday morning routine. The oats provide a hearty texture while the apples bring a burst of natural sweetness, and the cinnamon adds the perfect amount of spice. These muffins are a wonderful way to start your day, and they also make a great snack or lunchbox treat. Plus, they are easy to prepare, and you can freeze any extras for later enjoyment!

Vegan Blueberry Almond Scones

These vegan blueberry almond scones are the ideal treat for a leisurely Sunday breakfast or afternoon tea. They are light and flaky, with a delicious burst of fresh blueberries in every bite, complemented by the subtle crunch of almond slivers. The vegan butter creates a tender texture, while the almond milk keeps them moist. These scones are naturally vegan and can be served plain or drizzled with a simple glaze for extra sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, chilled and cubed
• 1/2 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/4 cup sliced almonds (optional)
• 1 tablespoon almond milk (for brushing)
• 1 tablespoon sugar (for sprinkling, optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Add the chilled vegan butter to the flour mixture and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in the almond milk and vanilla extract, mixing gently until just combined. Be careful not to overwork the dough.
5. Gently fold in the blueberries and sliced almonds (if using).
6. Turn the dough out onto a lightly floured surface and shape it into a round disc, about 1-inch thick. Cut the disc into 8 wedges.
7. Place the scones onto the prepared baking sheet. Brush the tops with almond milk and sprinkle with sugar, if desired.
8. Bake for 20-25 minutes, or until the scones are golden brown.
9. Allow the scones to cool slightly before serving.

These vegan blueberry almond scones are an irresistible treat, perfect for a relaxed Sunday morning or a mid-afternoon snack. They’re light and tender with a lovely balance of flavors from the sweet blueberries and nutty almonds. The slight sweetness from the glaze or sugar topping adds just the right finishing touch. Whether enjoyed with a cup of tea or coffee, these scones will quickly become a favorite in your vegan baking repertoire. Plus, they’re easy to make and can be customized with your favorite berries or nuts!

Vegan Pumpkin Spice Pancakes

These vegan pumpkin spice pancakes are a cozy and delicious way to celebrate fall on a Sunday morning. The pumpkin adds natural sweetness and moisture, while the pumpkin spice creates a warm, comforting flavor. These pancakes are light and fluffy, made with simple plant-based ingredients like almond milk and a flaxseed egg. Whether served with maple syrup, fresh fruit, or a dollop of dairy-free whipped cream, these pancakes are sure to become a weekend favorite.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 3/4 cup almond milk (or any plant-based milk)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil (or melted coconut oil)
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
2. In a separate bowl, combine the pumpkin puree, almond milk, flax egg, vanilla extract, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes warm with maple syrup and your favorite toppings, such as fresh fruit or vegan butter.

These vegan pumpkin spice pancakes are a perfect way to embrace the flavors of autumn. They’re soft, fluffy, and bursting with the comforting spices of pumpkin pie. The natural sweetness from the pumpkin and the rich flavor from the spices make them a satisfying breakfast that will please everyone at the table. These pancakes are simple to prepare and can be enjoyed with a variety of toppings, making them a versatile and delightful Sunday breakfast option. Enjoy them with a hot cup of coffee or tea for a truly cozy morning!

Vegan Lemon Poppy Seed Loaf

This vegan lemon poppy seed loaf is a refreshing and light treat that’s perfect for a Sunday brunch or afternoon snack. The zesty lemon flavor shines through in every bite, complemented by the subtle crunch of poppy seeds. The loaf is moist, tender, and made without any eggs or dairy, making it completely vegan-friendly. With a simple glaze drizzled on top, this loaf is a bright, sweet, and tangy way to start your day or finish a meal.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar. Stir well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. While the loaf is baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
8. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Once cooled, drizzle the glaze over the top of the loaf and serve.

This vegan lemon poppy seed loaf is the perfect balance of sweet and tangy, with a lovely texture from the poppy seeds. It’s a great way to incorporate the fresh, bright flavors of lemon into your baking, and it’s a wonderfully light alternative to heavier cakes. The glaze adds an extra layer of sweetness, making it a beautiful and delicious treat for any occasion. Whether served with a cup of tea or as a snack, this loaf will surely become a go-to recipe for your Sunday baking.

Vegan Chocolate Banana Bread

This vegan chocolate banana bread is a rich and indulgent treat that combines the natural sweetness of ripe bananas with the deep flavor of chocolate. It’s moist, tender, and full of chocolate chips in every bite. Perfect for a Sunday morning, this bread is a great way to use up overripe bananas and satisfy any chocolate cravings. Made with simple vegan ingredients, this banana bread is sure to please everyone, even those who aren’t vegan.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut oil (or vegetable oil)
• 1/4 cup maple syrup (or agave nectar)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 cup vegan chocolate chips (or chopped chocolate)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the coconut oil, maple syrup, and vanilla extract to the mashed bananas and mix until combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Stir until just combined; the batter will be thick.
6. Fold in the chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan chocolate banana bread is the ultimate comfort food, rich with chocolate and the natural sweetness of bananas. It’s moist, decadent, and easy to make, making it a perfect choice for your Sunday baking session. The addition of chocolate chips makes each bite extra special, and it’s a great way to use up ripe bananas in a delicious way. Serve it as a snack, breakfast, or even dessert—this chocolate banana bread is sure to become a favorite in your vegan baking collection.

Vegan Coconut Macaroons

These vegan coconut macaroons are a simple and delicious treat that’s perfect for a Sunday dessert. Made with shredded coconut, aquafaba (the liquid from canned chickpeas), and a touch of sweetness, these macaroons are light, crispy on the outside, and chewy on the inside. They’re naturally gluten-free and vegan, making them a crowd-pleasing dessert for any occasion, from casual family gatherings to special celebrations.

Ingredients:

• 2 cups shredded coconut (unsweetened)
• 1/4 cup maple syrup (or agave nectar)
• 1/4 cup aquafaba (the liquid from canned chickpeas)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon coconut flour (optional, for extra binding)
• Vegan chocolate chips (optional, for dipping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, maple syrup, aquafaba, vanilla extract, salt, and coconut flour (if using). Stir until well combined; the mixture should be sticky and hold together when pressed.
3. Using your hands or a spoon, form small mounds of the mixture and place them on the prepared baking sheet. Press them slightly to form a mound shape.
4. Bake for 15-20 minutes, or until the macaroons are golden brown on the edges.
5. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. (Optional) For extra indulgence, melt some vegan chocolate chips and dip the bottom of each macaroon into the chocolate, then let them cool on parchment paper.

These vegan coconut macaroons are wonderfully light and chewy, with the perfect balance of sweetness and coconut flavor. The use of aquafaba gives them a lovely texture without the need for eggs, making them suitable for vegans and those with egg allergies. The optional chocolate dip adds an extra layer of decadence, but they’re just as delicious on their own. Whether you’re making them for a special occasion or just to treat yourself on a Sunday afternoon, these macaroons are sure to satisfy your sweet tooth!

Vegan Cinnamon Swirl Bread

This vegan cinnamon swirl bread is a warm, comforting treat that’s perfect for Sunday mornings. With a soft, fluffy texture and a sweet cinnamon ribbon running through each slice, it’s an ideal bread for breakfast or dessert. The bread is made without eggs or dairy, yet it’s rich and moist, with the cinnamon sugar filling adding a delightful sweetness. A light glaze on top makes it extra special, and the aroma as it bakes will fill your kitchen with deliciousness!

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup warm almond milk (or any plant-based milk)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1/4 cup maple syrup (or agave nectar)
• 1 teaspoon vanilla extract

For the cinnamon swirl filling:

• 1/4 cup brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons softened coconut oil (or vegan butter)

For the glaze:

• 1/4 cup powdered sugar
• 1 tablespoon almond milk (or any plant-based milk)

Instructions:

1. In a large bowl, combine the flour, sugar, yeast, cinnamon, and salt.
2. In a separate bowl, mix the warm almond milk, vegetable oil, maple syrup, and vanilla extract.
3. Slowly pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. Knead the dough for about 5-7 minutes on a floured surface until it’s smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until it doubles in size.
6. While the dough is rising, prepare the cinnamon filling by combining the brown sugar, cinnamon, and coconut oil in a small bowl.
7. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12×9 inches.
8. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
9. Carefully roll the dough into a log and pinch the seams to seal it.
10. Place the dough seam-side down in a greased loaf pan. Cover with a damp cloth and let it rise for another 30 minutes.
11. Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown on top.
12. Let the bread cool slightly before drizzling the glaze over the top.

This vegan cinnamon swirl bread is an absolute crowd-pleaser that combines the comforting flavors of cinnamon and sugar with a soft, airy texture. It’s perfect for a leisurely Sunday breakfast or as an afternoon snack with a cup of coffee. The swirl of cinnamon filling adds a delightful sweet touch, and the glaze gives it a lovely finishing touch. Whether you’re making it for yourself or sharing it with friends, this bread is sure to become a staple in your vegan baking repertoire.

Vegan Blueberry Muffins

These vegan blueberry muffins are a delicious and healthy treat to enjoy on a lazy Sunday morning. They’re bursting with fresh blueberries and have a tender, fluffy texture without the need for eggs or dairy. The muffins are sweetened naturally with maple syrup, making them a great option for anyone looking to enjoy a light, plant-based breakfast or snack. With a touch of lemon zest, these muffins have a refreshing citrus flavor that pairs perfectly with the juicy blueberries.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar (or any granulated sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil (or melted vegetable oil)
• 1/4 cup maple syrup (or agave nectar)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries (or frozen, thawed)

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, coconut sugar, baking powder, salt, and lemon zest.
3. In a separate bowl, combine the almond milk, coconut oil, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin 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 vegan blueberry muffins are the epitome of comfort and freshness. The burst of blueberries in every bite adds natural sweetness, while the hint of lemon zest gives them a bright, uplifting flavor. Perfect for a morning treat or an afternoon snack, these muffins are both satisfying and light, and they make for an ideal addition to any vegan brunch spread. You’ll love how simple and quick they are to make, and they’re sure to become a family favorite in no time.

Vegan Apple Cinnamon Oatmeal Cookies

These vegan apple cinnamon oatmeal cookies are a wholesome and delicious treat to enjoy on a Sunday afternoon. Packed with oats, apples, cinnamon, and a touch of maple syrup, these cookies are chewy and full of flavor. The combination of apples and cinnamon gives them a cozy, fall-inspired flavor, making them perfect for any time of year. These cookies are also a great way to use up any leftover apples and are perfect for those who love a sweet, but healthier dessert.

Ingredients:

• 1 1/2 cups rolled oats
• 1/2 cup whole wheat flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil (or any plant-based butter)
• 1/4 cup maple syrup (or agave nectar)
• 1 teaspoon vanilla extract
• 1/2 cup diced apples (peeled or unpeeled)
• 1/4 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt.
3. In a separate bowl, melt the coconut oil and then stir in the maple syrup and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the diced apples, raisins, and walnuts, if using.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon.
8. Bake for 12-15 minutes, or until the cookies are golden brown on the edges.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These vegan apple cinnamon oatmeal cookies are the perfect combination of chewy and crunchy, with the warm flavors of cinnamon and apple shining through in every bite. They’re naturally sweetened with maple syrup and filled with wholesome oats and fruit, making them a treat you can feel good about enjoying. Whether you have them with a cup of tea or as a midday snack, these cookies will quickly become a go-to recipe in your vegan baking rotation. They’re a great way to enjoy the flavors of fall all year round!

Vegan Banana Nut Bread

This vegan banana nut bread is a perfect Sunday bake, filled with rich banana flavor and crunchy walnuts. It’s simple to make, and the moist texture makes it the ideal comfort food for breakfast or a mid-day snack. The addition of ripe bananas makes this bread naturally sweet, while a hint of cinnamon adds warmth. With its soft crumb and hearty walnuts, this banana bread is a vegan twist on a classic favorite and will surely be a hit in any household.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 1/4 cup maple syrup (or agave nectar)
• 1/4 cup melted coconut oil (or any vegetable oil)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a separate bowl, mash the bananas until smooth. Stir in the maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped walnuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan banana nut bread is the perfect balance of sweetness and texture, thanks to the ripe bananas and crunchy walnuts. It’s an easy-to-make recipe that delivers on flavor every time, whether you’re enjoying it for breakfast or as a light afternoon snack. The cinnamon adds a cozy spice that pairs beautifully with the bananas, making this bread the ideal treat for any season. Enjoy it with a cup of coffee or tea, or simply on its own as a satisfying, wholesome snack.

Vegan Pumpkin Spice Bread

This vegan pumpkin spice bread is a fall-inspired treat that’s perfect for Sunday mornings. It’s packed with rich pumpkin flavor and warm spices like cinnamon, nutmeg, and cloves. The bread is soft and moist, making it a delicious option for breakfast, brunch, or dessert. Vegan-friendly and naturally sweetened with maple syrup, this pumpkin bread is free from eggs and dairy but full of flavor. Whether you’re baking for a holiday gathering or just craving some seasonal sweetness, this bread is sure to satisfy.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 1/4 cup maple syrup (or agave nectar)
• 1/4 cup coconut oil (or vegetable oil)
• 1 teaspoon vanilla extract
• 1/4 cup almond milk (or any plant-based milk)
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the pumpkin puree, maple syrup, coconut oil, vanilla extract, and almond milk.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Fold in the chopped nuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan pumpkin spice bread is a delightful treat that’s sure to bring warmth and comfort to your Sunday mornings. The rich pumpkin flavor combined with cozy spices makes it the perfect bread for the fall season, but it’s delicious enough to enjoy all year round. It’s moist and flavorful, with a lovely crumb, and the option to add nuts gives it extra texture. Whether enjoyed with a hot drink or on its own, this bread will quickly become a family favorite.

Vegan Chocolate Chip Zucchini Bread

This vegan chocolate chip zucchini bread is a fun and creative way to enjoy both vegetables and a sweet treat in one bite. The zucchini adds moisture and a slight sweetness, while the chocolate chips bring in the rich, indulgent flavor we all love. This bread is moist, tender, and perfectly balanced with just the right amount of sweetness. It’s a great way to use up any extra zucchini and makes a perfect Sunday morning breakfast or dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or granulated sugar)
• 1/4 cup maple syrup (or agave nectar)
• 1/4 cup melted coconut oil (or vegetable oil)
• 2 teaspoons vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a separate bowl, mix the coconut sugar, maple syrup, melted coconut oil, and vanilla extract.
4. Stir the grated zucchini into the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fold in the vegan chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan chocolate chip zucchini bread is the perfect blend of healthy and indulgent. The zucchini keeps the bread moist while adding a subtle veggie twist, and the chocolate chips take it to the next level of sweetness. It’s a wonderful way to sneak some vegetables into your day without sacrificing flavor. Whether you enjoy it for breakfast, dessert, or a snack, this bread is sure to please everyone in the family and will be a regular go-to recipe for your vegan baking collection.

Note: More recipes are coming soon!