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Join us in celebrating these iconic breakfast treats with over two dozen delectable sweet and savory vegan muffins ranging from really healthy to really indulgent, with amazing flavor combinations that will make your day. Whether you’re a sweet tooth or a savory breakfast person, we’ve got delicious vegan muffins that will change your breakfast game!
Table of Contents
Sweet Vegan Muffin Recipes
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Vegan Blueberry Cream Cheese Muffins by Seiran Sinjari
These vegan blueberry cream cheese muffins truly feel like something straight from the bakery (some may even say they are the best vegan blueberry muffins you’ll try!). And although there are three components for these muffins, they are really easy to whip together with only a few simple ingredients! Click here for the recipe.
Vegan Mixed Berry Crumble Muffins (GF option) by Happy Vegannie
Whatever you’re looking for in a baked breakfast treat, these vegan muffins by Happy Vegannie check off all the boxes: they’re easy to make, fluffy, moist, have lots of flavor from lemon zest and mixed berries, and of course an added layer of texture from the crumble topping!
Click here for the full recipe.
Vegan Banana Chocolate Chunk Muffins (GF option) by The Korean Vegan
Banana bread who? This vegan muffin recipe by The Korean Vegan is a great way to ensure you enjoy just the right amount of that banana-chocolate goodness and have enough of perfectly shareable leftovers for the rest of the week! Plus, muffins are easier and faster to make than banana bread, so if you’re craving that flavor and texture ASAP, then this is the way to go!
Click here for the full recipe.
Raspberry Oat Muffins (GF) by Two Spoons
With this quick, healthy, and delicious vegan muffin recipe by Two Spoons, you won’t ever have to worry about what to have for breakfast or snack on during a busy week! Not only are they dead easy to make, but they’re also gluten and refined sugar free, and only require 10 ingredients.
Click here for the full recipe.
Salted Hot Chocolate & Almond Muffins by Sanjana Feasts
If a vegan chocolate chip-studded muffin with a crunchy almond hot chocolate crown doesn’t make your morning, we don’t know what can. The batter is super easy to make, and the topping is made with flaked almonds, hot chocolate powder, and sea salt, which takes these tall, puffy beauties to the next level!
Click here for the full recipe.
Vegan Strawberry Streusel Muffins by Rainbow Plant Life
If there’s a muffin skeptic in your life, Rainbow Plant Life’s creation has a high chance of changing their mind! With a light and bouncy muffin base, and a sweet, sticky, crumbly streusel made with fresh strawberries, these muffins will please anyone.
Click here for the full recipe.
Spiced Walnut & Fig Muffins by Pick Up Limes
This isn’t an ordinary vegan muffin recipe! Pick Up Limes has designed it to be enjoyed one of two ways: either on your own (because the results are too delicious), or as an easy make-it-yourself present to someone, in which case you layer all the ingredients in a glass jar and gift it along with the instructions. Be sure to check out the full post & video for more details!
Click here for the full recipe.
Vegan Blackberry Cinnamon Muffins (GF) by Make It Dairy Free
Another delectable variation of a berry muffin + streusel topping combo, this vegan muffin recipe by Make It Dairy Free is best enjoyed during the summer when blackberries are in season, but you can totally sub them for frozen berries if you simply can’t wait to bite into this deliciousness!
Click here for the full recipe.
Chocolate Chip Zucchini Muffins (GF) by Sweet Simple Vegan
Your weekly meal prep routine has just been elevated. Introducing: these vegan, gluten-free, refined sugar-free, nut-free, and oil-free zucchini muffins that actually taste good are perfect to make ahead and enjoy throughout the week as a breakfast, snack, or even dessert! If you’ve never baked a sweet vegan treat with zucchini, this is a great place to start – you’ll be surprised at how well it works.
Click here for the full recipe.
This vegan breakfast cardamom banana muffins recipe is a sophisticated spin on a simple breakfast treat. Try them and see for yourself! Click here for the recipe.
Bakery-Style Carrot Cake Muffins with Streusel Topping by Liv B
Liv B’s policy when it comes to vegan muffins is “go big or go home”, and we’re absolutely here for it! Because if it wasn’t for that, how else would we be able to enjoy giant bakery-style muffins from the comfort of our own homes? Exactly! And if you’re a carrot cake fan, then you’ll definitely love these moist and perfectly spiced muffins with a buttery streusel topping all the more.
Click here for the full recipe.
Vegan Chocolate Banana Dates Muffins by Waseem Hijazi
Dates and bananas make a sweet flavor combination, so no wonder they’re often used in vegan desserts! And if we’re being honest here, most muffins actually are a dessert that is socially acceptable to eat for breakfast. But these vegan muffins by demeals are mildly sweet (with most of it coming from the aforementioned bananas and dates), and rich in fiber and potassium, which makes them a great way to start the day!
Click here for the full recipe.
Vegan Coconut Pandan Muffins by The Plant Based Wok
If you’ve been looking for new and unconventional muffin flavor combinations, look no further: this vegan muffin recipe by The Plant Based Wok capitalizes on the fragrant flavors of pandan and coconut milk! And the texture is perfect, too: fluffy and moist, with a cake-like crumb, making these muffins indulgent, yet wholesome enough to enjoy for breakfast.
Click here for the full recipe.
Vegan Matcha Blueberry Muffins by Vegamelon
If you’re tired of plain old blueberry muffins, upgrade their looks & flavor by adding matcha powder! All you’ll need to make Vegamelon’s vegan matcha blueberry muffins are 8 simple pantry-friendly ingredients, and less than an hour of your time.
Click here for the full recipe.
Vegan Apple Berry Crumble Muffins by Rainbow Nourishments
There are many vegan muffin recipes on Rainbow Nourishments, but we couldn’t resist including this one, as it’s a wholesome, delicious spin on classic apple muffins with added mixed berries (such as fresh blueberries) and a crunchy oat streusel. Bonus: no egg replacer needed, since the grated apples do a great job binding all the ingredients together!
Click here for the full recipe.
Vegan Lemon Poppy Seed Muffins (GF) by Rhian’s Recipes
Lemon poppyseed muffins are one of the icons of their kind, and it’s not up for debate. We don’t know about you, but we love a one-bowl vegan muffin recipe that yields moist, fluffy, zesty, and tangy results that are downright delicious yet still healthy enough for breakfast – and that’s exactly what Rhian’s Recipes’ creation is.
Click here for the full recipe.
Double Chocolate Raspberry Muffins by Vegan Reset
It’s a vegan muffin recipe for serious chocolate lovers who don’t play around! These vegan chocolate muffins come together easily and quickly, coming out rich in chocolate flavor and in the perfect snack size to share or snack on throughout the week.
Click here for the full recipe.
Vegan Chocolate-Cherry Muffins with Cheesecake Filling by Zucker & Jagdwurst
Did you know February is National Cherry Month? All the more reason to try this decadent vegan muffin recipe by Zucker & Jagdwurst before the month’s end! Pay attention, because these muffins have not one, not two, but four layers of deliciousness: classic chocolate muffin base, cheesecake filling, fresh cherry layer, and ground almond crumble topping. It might not be your average-day breakfast treat, but it’s worth trying on a special occasion, like a festive brunch, or as a dessert!
Click here for the full recipe.
Vegan Pumpkin Muffins with Cream Cheese Frosting by The Curious Chickpea
These pumpkin muffins might look like they’re one step away from becoming cupcakes (thanks to a tangy and sweet vegan cream cheese frosting), but they’re way easier to make, and are just as good without the frosting thanks to a burst of pumpkin flavor and a variety of warming pumpkin spices!
Click here for the full recipe.
Savory Vegan Muffin Recipes
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Savory muffins make for an excellent and very filling breakfast option. The following delicious vegan muffins can be enjoyed alongside a refreshing glass of orange juice (or a cup of coffee) in the morning, or even as a quick snack throughout the day.
You can even add them to your kids’ lunch box (most savory muffins travel well in an air-tight container). These savory and healthy vegan muffins are made with only the most delicious, wholesome ingredients.
Savory Muffins with Pesto (GF) by Wallflower Kitchen
Wallflower Kitchen’s vegan muffin recipe stands proudly at the intersection of cornbread, quiche, and muffins with its fluffy texture and a mix of strong, but not overpowering flavors of pesto and sun-dried tomatoes. It’s a perfect treat for savory breakfast aficionados!
Click here for the full recipe.
Savory Everything Bagel Breakfast Muffins (GF) by Veggie Kins
Inspired by another iconic breakfast treat, these savory vegan muffins by Veggie Kins will satisfy your everything bagel cravings with their fuss-free cooking process, fluffy texture, and vegan cream cheese topping (or filling, if you choose to spread it between two muffin halves, in a real bagel fashion).
Click here for the full recipe.
Vegan Cheesy Courgette Savoury Muffins by Let’s Eat Smart
Zucchini (aka courgette) is a truly versatile vegetable, and it works perfectly in baking, sweet and savory alike. Case in point: this vegan muffin recipe by Let’s Eat Smart that yields the most soft, simple, flavorful results!
Click here for the full recipe.
Chickpea Frittata Muffins (GF) by The Plant Based School
These frittata muffins by The Plant Based School are made from a protein-rich “eggy” chickpea flour base and literally packed with veggies (peas, carrots, onions, and cauliflower), which makes them perfect to enjoy any time of day! It’s a great make-ahead vegan muffin recipe that’s gluten-free and easily customizable.
Click here for the full recipe.
Vegan Deep Dish Pizza Muffins by Hot for Food
It is always amazing to discover new forms foods take on when someone approaches them creatively. Case in point: this pizza-licious take on vegan muffins by Hot for Food. The recipe is basically for mini pizzas (with a classic yeast dough crust and cheesy pepperoni filling) baked in a muffin tin, and we are obsessed with it.
Click here for the full recipe.
Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach by Jessica in the Kitchen
Is it a quiche? Is it a muffin? Who cares, when it’s so easy to whip up, and loaded with protein and flavor for a filling vegan breakfast treat! Alternatively, serve these vegan quiche muffins as a brunch appetizer – they’re definitely a crowd-pleasing snack.
Click here for the full recipe.
Chick’n Dinner Cornbread Muffins by Eat Figs, Not Pigs
This might not be your average breakfast treat (since it literally has “dinner” in the title), but we simply couldn’t pass up an opportunity to include these savory vegan muffins by Eat Figs, Not Pigs in today’s roundup!
They’re basically a full-blown handheld meal, with a cornbread muffin base, mashed potato “frosting”, and a topping of chick’n fried tofu nuggets. What a treat!
Click here for the full recipe.
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Vegan Muffins – FAQ
What kind of flour is best to make vegan muffins?
Most muffin recipes use either all purpose flour or pastry flour. The gluten in those flours really helps bind the ingredients and the neutral taste allows for the other ingredients to shine. For a more wholesome baking experience, you can swap out the white flour with whole wheat flour, buckwheat flour or spelt flour.
How can I make gluten-free muffins?
To make muffins gluten-free, a gluten-free flour blend or 1-1 gluten-free baking flour will work best. You can also try almond flour or oat flour, the ingredient ratios may vary. In some cases, you might need to add xanthan gum to your flour mixture to mimic the binding effect of gluten. TIP: coconut flour is often listen alongside almond flour as a gluten-free alternative to wheat flour, but they cannot be used interchangeably since coconut flour absorbs more liquid. For more tips on gluten-free baking, check out our Vegan Gluten-Free Baking Guide.
What can I use instead of dairy butter?
Dairy butter can easily be replaced with either vegan butter or vegetable oil such as avocado oil, olive oil, canola oil sunflower seed oil, or coconut oil. Instead of oil or melted butter , you can also use unsweetened apple sauce for a lower fat version. In many baked goods that are denser than muffins (like cookies, blondies, or brownies), you can also use nut or seed butters such as peanut butter, almond butter, or cashew butter.
What can I add to my muffins?
One thing that makes muffins so versatile is that they’re like a blank canvas you can just add your favorite ingredients to. Fresh fruit like juice blueberries, apples, or cherries, chocolate chips, nuts & seeds, vegetables like zucchini or even sweet potato, as well as condiments like vanilla extract, cacao powder, cinnamon, or ginger. The possibilities are endless!
My muffins always turn out too dry, how can I fix that?
Most often, this will be due to accidentally using too much flour. This can happen when you’re using a measuring cup instead of a kitchen scale with ounce or gram measurements. Two cups of flour, for instance, weigh 250 grams, but only if you spoon your flour into your cups. If you pack them, on the other hand, you can easily get up to 300 grams. The standard is to spoon your flour into the cups, so in order to ensure the best result, try either doing that or weighing your dry ingredients. That way, you’ll be more likely to get perfectly moist muffins. Another reason muffins sometimes turn out too dry is when they’re baked at higher temperatures or for too long. Make sure you thoroughly read the baking time and temperature instructions and set yourself a timer if need be.
Do I need to use muffin liners?
The short answer is no. Paper lines are very convenient because they allow you to skip greasing your muffin pan and you can also transport the muffins more easily. That said, you can also use a silicone muffin pan, which will allow you to add the muffin batter directly without having to grease the pan first.
What can I use instead of dairy milk?
Any plant-based milk like oat milk, almond milk, cashew milk, or soy milk will work. Just add it to your wet ingredients and mix with a wooden spoon or spatula. Tip: while any plant milk usually works, the one that will work best for you will depend on both your personal preference and the recipe itself. Full fat oat milk, for examples, usually works better than lower fat variants. In the same manner, cashew milk is much creamier than rice milk. So be sure to try a few options in order to find your favorite one.
How do you make vegan buttermilk?
To make vegan buttermilk, you need to mix non-dairy milk (soy milk works best) with either apple cider vinegar or lemon juice in a large bowl (you can also use a small or medium bowl, but a large one will allow you to add the other liquid ingredients to the same bowl, making it more practical). Check out this vegan buttermilk pancake recipe for the recommended milk to vinegar ratio.
How can I make my muffins refined-sugar free?
Refined sugar (also referred to as white sugar, cane sugar, or caster sugar) can be replaced with maple syrup, unsweetened applesauce, mashed banana, brown sugar, coconut sugar, or stevia. Tip: When using a liquid sweetener, you’ll need to adjust the wet to dry ingredient ratio.
What can I use instead of eggs?
When baking, regular eggs can be replaced with flax eggs (which are essentially ground flax seed mixed with water), chia eggs (chia seed mixed with water), ripe bananas, dairy-free yogurt, or a liquid egg replacer like “Just Egg”. Sometimes, the eggs can also simply be omitted (like in these eggless blueberry muffins).
What is the best leavening agent to use when making muffins?
Since muffins are batter- and not dough-based, a combination of baking soda and baking powder is ideal, whereas using yeast is not recommended. To ensure the perfect balance of moist and fluffy muffins, the baking soda to baking powder ratio is key. While most standard cake recipes use up to a tablespoon of baking powder, with muffins, less sometimes really is more. In this chocolate muffin recipe, for instance, using 1 teaspoon of each baking powder and baking soda works perfectly.
How should I store my muffins?
Muffins are best stored in an airtight container and then either refrigerated for up to a few days or frozen for up to a few months. The best way to do this is to let them cool until they reach room temperature and then to either wrap them in reusable foil or a reusable food container before refrigerating/freezing them. TIP: Next time you make muffins, why not make a double batch so you can simultaneously meal prep for the weeks ahead?
More Vegan Breakfast Ideas
- 17+ Vegan Oat Recipes That Aren’t Oatmeal
- Around the World in 33 Vegan Pancake Recipes
- 13 Delicious Vegan Banana Recipes to Start Your Day With
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