30+ Quick & Easy Sunday Vegan Muffin Recipes to Try Today

Sundays are a time for relaxation, comfort, and indulging in something delicious—what better way to start your day than with a batch of freshly baked vegan muffins?

Whether you’re preparing for a cozy brunch or enjoying a quiet moment with a cup of coffee, these 30+ Sunday Vegan Muffin Recipes will fill your home with the delightful aroma of home-baked goodness.

From fruity and nutty to warm spiced and chocolatey varieties, there’s a muffin for every taste and occasion.

Plus, with plant-based ingredients, these muffins are perfect for anyone following a vegan diet or anyone simply looking to enjoy lighter, healthier treats without sacrificing flavor.

In this collection, you’ll find a variety of vegan muffin recipes that are quick, easy, and perfect for sharing with family and friends.

Many of these recipes use wholesome ingredients like oats, fruits, nuts, and plant-based milks, making them great for breakfast, snack time, or even a sweet treat after dinner.

Whether you’re in the mood for classic blueberry, pumpkin spice, or even creative combinations like coconut chocolate chip, there’s something here to satisfy your muffin cravings.

30+ Quick & Easy Sunday Vegan Muffin Recipes to Try Today

Vegan muffins don’t have to be bland or boring—they can be vibrant, flavorful, and full of variety!

With these 30+ Sunday Vegan Muffin Recipes, you’ll always have a delicious treat to enjoy at the start of your weekend.

Whether you prefer fruity, nutty, or spiced flavors, there’s a muffin for every taste and every occasion.

Plus, these recipes are easy to follow and use wholesome ingredients, so you can feel good about what you’re eating while still enjoying a satisfying, indulgent snack.

Bake up a batch (or two) of these muffins and let the delightful aromas fill your home.

Perfect for enjoying with your family, sharing with friends, or simply indulging in a cozy, quiet moment by yourself, these vegan muffins will soon become a Sunday tradition you can’t wait to repeat week after week.

Vegan Banana Nut Muffins

These Vegan Banana Nut Muffins are the perfect combination of soft, moist, and nutty. Made with ripe bananas, a touch of cinnamon, and chopped walnuts, they are an ideal breakfast or snack to enjoy with a cup of coffee. This easy-to-make recipe requires minimal ingredients and is perfect for using up overripe bananas, making it both a tasty and eco-friendly option for any occasion.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, mash the bananas until smooth. Add the almond milk, maple syrup, vegetable oil, and vanilla extract, and mix until combined.
3. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet ingredients, stirring just until combined.
4. Gently fold in the chopped walnuts.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Vegan Banana Nut Muffins offer the ideal balance of sweetness and crunch, with the ripe bananas providing natural moisture and flavor. The addition of walnuts not only gives a delightful texture but also adds healthy fats, making these muffins a nutritious option for breakfast or a midday snack. They are also easy to prepare and freezer-friendly, making them a convenient choice for a busy week. Whether you’re on the go or enjoying a leisurely weekend, these muffins are sure to please.

Vegan Blueberry Oatmeal Muffins

Packed with antioxidants and fiber, these Vegan Blueberry Oatmeal Muffins are a wholesome and delicious choice. The oats add a hearty texture, while the fresh blueberries burst with flavor in every bite. This recipe is ideal for those looking for a healthier muffin option, as it uses whole grain oats and is sweetened with maple syrup instead of refined sugar. They are perfect for meal prep, school lunches, or a nutritious breakfast.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup almond milk (or other plant-based milk)
• 1 tablespoon ground flaxseed
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a small bowl, combine the ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to form a flax egg.
3. In a large bowl, mix the oats, almond milk, flax egg, maple syrup, and vanilla extract. Let this mixture sit for about 5 minutes to soften the oats.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
6. Gently fold in the blueberries.
7. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These Vegan Blueberry Oatmeal Muffins are not only a treat for your taste buds but also a great way to start your day with a healthy boost. The combination of oats and blueberries provides fiber and antioxidants, making them a nutritious choice for breakfast or a mid-afternoon snack. Their light texture and naturally sweet flavor will have you reaching for one (or two) every time. Plus, they can be easily stored in the fridge or freezer for later enjoyment, ensuring you always have a wholesome treat on hand.

Vegan Apple Cinnamon Muffins

These Vegan Apple Cinnamon Muffins are perfect for the fall season but can be enjoyed year-round. The sweet and spicy aroma of cinnamon mixed with the tender apple chunks creates a comforting and delicious treat. With simple ingredients like whole wheat flour and coconut oil, these muffins are not only vegan but also offer a healthy alternative to traditional baked goods. They’re a great way to use up extra apples and bring warmth to any morning.

Ingredients:

• 1 cup unsweetened applesauce
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped apple (peeled and cored)
• 1/4 cup chopped walnuts (optional)

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 applesauce, melted coconut oil, maple syrup, and vanilla extract, and mix well.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
5. Gently fold in the chopped apples and walnuts, if using.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

The Vegan Apple Cinnamon Muffins are the ultimate comfort food with their warm, spiced aroma and soft texture. The apples add natural sweetness and moisture, while the cinnamon offers a cozy, familiar flavor. Perfect for a fall-inspired breakfast or a sweet snack, these muffins are satisfying and nutritious. You can also make a batch ahead of time and store them in the freezer for a quick and easy option whenever you need it. Enjoy the simple pleasures of this delightful muffin recipe!

Vegan Carrot Cake Muffins

These Vegan Carrot Cake Muffins are an irresistible treat, bursting with the flavors of cinnamon, nutmeg, and sweet grated carrots. The addition of walnuts and raisins brings in extra texture and sweetness, making these muffins feel like a mini version of carrot cake. They’re perfect for breakfast or as an afternoon snack, providing a healthy dose of veggies and natural sweetness without any dairy or eggs. A great choice for anyone craving a wholesome, plant-based muffin option!

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 1/4 cup unsweetened applesauce

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the melted coconut oil, maple syrup, vanilla extract, and applesauce. Stir until well mixed.
4. Add the grated carrots, raisins, and walnuts to the wet ingredients and mix until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These Vegan Carrot Cake Muffins are a healthy and indulgent treat that offers all the comforting flavors of a classic carrot cake in a convenient muffin form. Packed with fiber, healthy fats, and natural sweetness, they are perfect for a satisfying breakfast or snack. The grated carrots provide moisture, while the raisins and walnuts add delicious texture. These muffins are sure to become a go-to recipe when you’re craving a delicious, plant-based treat that feels like a special dessert but is wholesome enough to enjoy every day.

Vegan Zucchini Lemon Poppy Seed Muffins

These Vegan Zucchini Lemon Poppy Seed Muffins are fresh, light, and full of zesty flavor. The combination of zucchini, lemon zest, and poppy seeds creates a refreshing, citrusy muffin that’s perfect for a light breakfast or an afternoon snack. Zucchini adds moisture and fiber without overpowering the flavor, making these muffins both nutritious and delicious. They are the perfect choice for anyone looking for a healthy, vegan muffin recipe with a unique twist.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/4 cup unsweetened applesauce
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, mix together the melted coconut oil, maple syrup, vanilla extract, applesauce, and lemon juice.
4. Stir in the grated zucchini, making sure it is well combined with the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Zucchini Lemon Poppy Seed Muffins are a light, citrusy treat that will brighten up your day. The combination of zucchini, lemon, and poppy seeds makes them an interesting and flavorful muffin option that’s both healthy and satisfying. Packed with fiber and antioxidants, they are a great addition to your breakfast rotation or a nutritious snack to enjoy throughout the day. With their fresh, zesty flavor, they are a perfect way to use up summer zucchini and offer a refreshing change from traditional muffins.

Vegan Chocolate Coconut Muffins

These Vegan Chocolate Coconut Muffins are a decadent yet guilt-free treat. The rich, chocolatey flavor paired with the tropical sweetness of coconut makes these muffins irresistible. Made with whole wheat flour and sweetened with maple syrup, these muffins offer a healthier alternative to store-bought versions. They are perfect for satisfying your chocolate cravings in a wholesome, plant-based way while still being deliciously indulgent.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup canned coconut milk (full-fat)
• 1/2 cup shredded coconut
• 1/4 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the melted coconut oil, maple syrup, vanilla extract, and coconut milk. Stir until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Be careful not to overmix.
5. Fold in the shredded coconut and chocolate chips.
6. Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Bake for 18-22 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 to a wire rack to cool completely.

These Vegan Chocolate Coconut Muffins are the perfect combination of indulgence and wholesomeness. The rich chocolate flavor and coconut flakes give each bite a tropical flair, while the use of natural sweeteners makes them a more nutritious option than traditional muffins. Whether you’re enjoying them as a special treat or a quick breakfast, they’re sure to satisfy your sweet tooth without any guilt. The addition of coconut and chocolate chips provides just the right balance of sweetness, making these muffins a standout option for chocolate lovers.

Vegan Pumpkin Spice Muffins

These Vegan Pumpkin Spice Muffins are the ultimate fall treat, packed with the warm, cozy flavors of cinnamon, nutmeg, and cloves. Made with pumpkin puree, they are wonderfully moist and flavorful, while the addition of walnuts adds a satisfying crunch. Perfect for enjoying on crisp autumn mornings, these muffins are a great way to embrace the pumpkin season in a delicious and healthy way. With their rich flavor and soft texture, they’re ideal for a cozy breakfast or a snack any time of day.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 1/4 cup unsweetened applesauce
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, pumpkin puree, and applesauce until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in the walnuts if using.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Pumpkin Spice Muffins are the epitome of autumn in every bite. They’re moist, spiced to perfection, and naturally sweetened with maple syrup and pumpkin puree, making them a perfect seasonal treat. Whether you’re looking for a wholesome breakfast or an afternoon pick-me-up, these muffins will satisfy your cravings while keeping you nourished with the goodness of pumpkin and walnuts. The cozy, aromatic spices in these muffins will make your kitchen smell like fall, and they’re guaranteed to become a favorite seasonal recipe in your muffin rotation.

Vegan Banana Walnut Muffins

These Vegan Banana Walnut Muffins are a delicious and healthy way to use up overripe bananas. Sweet, moist, and packed with rich banana flavor, these muffins are complemented by crunchy walnuts for texture and a nutty taste. They are easy to make, require minimal ingredients, and are perfect for a quick breakfast or snack. The combination of bananas and walnuts makes them both filling and satisfying, offering a nutritious yet indulgent muffin option.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the mashed bananas, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Banana Walnut Muffins are a classic, full of flavor and texture. The ripe bananas add natural sweetness and moisture, while the walnuts bring a satisfying crunch. These muffins are perfect for breakfast, a midday snack, or even a pre-workout bite, offering a healthy, plant-based treat that’s packed with nutrients. They’re simple to make and ideal for anyone looking to use up ripe bananas while enjoying a wholesome muffin. With their combination of sweetness and nuttiness, these muffins are sure to become a staple in your vegan baking repertoire.

Vegan Blueberry Almond Muffins

These Vegan Blueberry Almond Muffins are a delicious and nutritious way to enjoy the sweetness of blueberries combined with the rich flavor of almond butter. They are soft, moist, and naturally sweetened, making them a perfect breakfast or snack for any time of the day. The addition of almond butter adds creaminess and depth, while the blueberries offer antioxidants and a burst of flavor. These muffins are an excellent option for anyone looking for a light, plant-based treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 cup fresh blueberries (or frozen)
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond butter, maple syrup, vanilla extract, and almond milk. Stir until smooth.
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, and top the batter with sliced almonds if using.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Blueberry Almond Muffins are a wholesome, flavorful treat that’s perfect for any occasion. The sweet blueberries and creamy almond butter work together to create a rich and satisfying muffin, while the sliced almonds add a delightful crunch. Packed with nutrients, these muffins are a great option for a healthy breakfast or snack. With their balance of flavors and texture, they offer the perfect combination of sweet and nutty, making them a favorite among both kids and adults. Try them for a refreshing, plant-based option that’s sure to please your taste buds.

Vegan Chocolate Chip Muffins

These Vegan Chocolate Chip Muffins are an irresistible treat for anyone with a sweet tooth. Soft and moist, with pockets of melty chocolate chips throughout, they are perfect for a breakfast indulgence or an afternoon snack. Made with simple vegan ingredients, these muffins are easy to prepare and bake in under 30 minutes. The touch of vanilla extract and a hint of cinnamon elevate the chocolate flavor, making these muffins a satisfying, guilt-free pleasure that everyone will love.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/2 cup almond milk (or any plant-based milk)
• 1 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with a bit of oil.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the applesauce, maple syrup, vanilla extract, vegetable oil, and almond milk. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the chocolate chips.
6. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean (with just a few chocolate crumbs).
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Chocolate Chip Muffins are a crowd-pleasing treat that balances the perfect amount of sweetness with the rich flavor of chocolate. With a soft and tender crumb, they are ideal for anyone who craves chocolate in a breakfast or snack form. Plus, they’re made with wholesome plant-based ingredients, so you can enjoy them without any guilt. Whether you’re baking for yourself or sharing with friends and family, these muffins are sure to disappear quickly. Perfect for satisfying any chocolate craving, they’re a must-try in your vegan muffin lineup.

Vegan Carrot Cake Muffins

These Vegan Carrot Cake Muffins are a healthy, plant-based take on the classic carrot cake. Packed with grated carrots, warm spices, and a hint of sweetness from maple syrup, they offer the perfect balance of flavor and texture. These muffins are moist and tender, and with the addition of walnuts and raisins, they provide a satisfying crunch and chew. Ideal for breakfast, an afternoon snack, or even dessert, these muffins make a wholesome treat that’s both comforting and nourishing.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)
• 1/2 cup maple syrup
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, mix the maple syrup, almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots, raisins, and walnuts (if using).
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Carrot Cake Muffins are a wonderful way to enjoy the flavors of carrot cake in a convenient, portable muffin form. Packed with nutrients from the carrots and raisins, they are as wholesome as they are delicious. The cinnamon and nutmeg provide a comforting, aromatic warmth, while the walnuts add texture and richness. Whether you’re looking for a nutritious breakfast or a midday treat, these muffins are the perfect choice. They are sure to brighten up your day with their natural sweetness and spiced flavor!

Vegan Apple Cinnamon Muffins

These Vegan Apple Cinnamon Muffins are a sweet, fall-inspired treat that combines the crispness of apples with the comforting warmth of cinnamon. Soft and fluffy, these muffins are made with whole wheat flour for extra fiber and are sweetened naturally with maple syrup and fresh apples. The addition of cinnamon gives them a cozy flavor, making them perfect for chilly mornings or as a snack. These muffins are a delicious way to enjoy seasonal apples while keeping the recipe vegan and nutritious.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup almond milk (or any plant-based milk)
• 1 medium apple, peeled, cored, and chopped into small pieces
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a bit of oil.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the applesauce, maple syrup, vanilla extract, and almond milk. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the chopped apple and walnuts (if using).
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Apple Cinnamon Muffins are a cozy, flavorful treat that brings the essence of fall into your kitchen. The combination of fresh apples and cinnamon creates a warm, comforting aroma, while the applesauce helps keep the muffins moist and tender. The added walnuts bring a nice crunch, but they’re optional for those who prefer a smoother texture. Whether you enjoy them for breakfast or as an afternoon snack, these muffins are a healthy, satisfying choice that will fill your home with the perfect autumn scent. Perfect for apple season, they’ll be a hit with everyone who loves the flavors of fall!

Vegan Blueberry Muffins

These Vegan Blueberry Muffins are a classic, bursting with fresh blueberries and sweetened naturally with maple syrup. Soft, fluffy, and perfectly moist, they are made without eggs or dairy, yet they deliver all the flavor of traditional blueberry muffins. With a hint of lemon zest to brighten the berry flavor, these muffins are perfect for breakfast, brunch, or an afternoon snack. Quick to prepare and easy to bake, they are a wholesome, delicious treat for everyone to enjoy.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup almond milk (or any plant-based milk)
• 1 cup fresh blueberries (or frozen, if preferred)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and almond milk. Stir in the lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Blueberry Muffins are a perfect way to enjoy the natural sweetness of blueberries in a light, fluffy muffin. The lemon zest enhances the fruity flavor, giving the muffins a refreshing lift. Thanks to the coconut oil and maple syrup, they are soft and moist, yet still light enough for a satisfying snack. With just the right balance of sweetness and a burst of berries in every bite, these muffins are ideal for anyone looking for a delicious, vegan-friendly treat. They’re easy to make, and they’re perfect for breakfast or an afternoon treat!

Vegan Pumpkin Spice Muffins

These Vegan Pumpkin Spice Muffins are the ultimate fall treat, combining the rich flavor of pumpkin with warm, aromatic spices like cinnamon, nutmeg, and cloves. Moist and tender, these muffins are made with whole wheat flour for added fiber and maple syrup for natural sweetness. The pumpkin adds both flavor and moisture, making these muffins perfect for chilly mornings or as a satisfying snack. These muffins are an easy, comforting choice for anyone craving the flavors of autumn in a vegan-friendly form.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, combine the whole wheat flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Pumpkin Spice Muffins are a must-bake for fall! The natural sweetness of pumpkin paired with the rich spices creates a comforting and flavorful muffin that will make your kitchen smell like autumn. They’re moist, fluffy, and satisfying without being overly sweet. The addition of apple cider vinegar helps them rise and stay tender, while the maple syrup keeps them naturally sweet. Perfect for breakfast or an afternoon snack, these muffins are vegan, nutritious, and filled with seasonal flavors that everyone will love.

Vegan Banana Nut Muffins

Vegan Banana Nut Muffins are a delicious, hearty breakfast or snack option, packed with ripe bananas and crunchy walnuts. The combination of sweet, ripe bananas and toasted walnuts provides a rich, satisfying flavor with every bite. These muffins are vegan, refined sugar-free, and easy to prepare, making them a great choice for anyone looking to enjoy a wholesome treat. The perfect balance of sweetness and nuttiness makes these muffins a perfect snack for any time of day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup mashed ripe bananas (about 2 bananas)
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (or any nuts of choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the flour, baking soda, salt, and cinnamon.
3. In a separate bowl, mash the bananas until smooth. Add the maple syrup, vegetable oil, almond milk, and vanilla extract. Stir to combine.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped walnuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Vegan Banana Nut Muffins are a great way to use up overripe bananas, transforming them into a delicious, moist treat. The natural sweetness of the bananas pairs perfectly with the nutty crunch of the walnuts, offering a satisfying texture and flavor. With just a hint of cinnamon, these muffins are comforting without being overly sweet. Perfect for a grab-and-go breakfast or as an afternoon snack, these muffins are an easy, wholesome treat for any occasion. They’re simple to make, vegan-friendly, and absolutely delicious!

Note: More recipes are coming soon!