40+ Amazing Vegan Muffin Recipes

Vegan cinnamon coconut muffins in a pile on top of a cloth napkin.

Choose from these amazing and delicious vegan recipes or make this easy vegan cinnamon coconut muffins below. They're the perfect beginner recipe!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 134kcal

Author Rachel

Ingredients

Dry Ingredients:

2 cups white whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

1 cup unsweetened non-dairy milk I used almond milk but oat milk or soy milk also work well
¼ cup unsweetened applesauce
½ cup pure maple syrup
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract optional
½ cup shredded coconut

Instructions

Preheat your oven to 350°F (180°C) and prepare a muffin tin by lining it with foil liners, spraying it with oil, or using a silicone muffin pan.
In a large mixing bowl, combine all the dry ingredients and mix well to ensure even distribution.
2 cups white whole wheat flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon
Create a well in the center of the dry mixture and pour in the wet ingredients, except for the shredded coconut. Use a spatula to gently fold the wet and dry ingredients together until just combined, being careful not to over mix. It's okay if there are still some dry flour spots, as the batter should be lumpy.
1 cup unsweetened non-dairy milk, ¼ cup unsweetened applesauce, ½ cup pure maple syrup, 2 teaspoons apple cider vinegar, 1 teaspoon pure vanilla extract
Add the shredded coconut and fold it in gently to distribute it evenly, making sure to incorporate any remaining dry flour.
½ cup shredded coconut
Using an ice cream scoop or large cookie scoop, divide the muffin batter evenly among the prepared muffin cups. If desired, sprinkle some additional shredded coconut on top.
Bake on the center rack of the oven until the muffins turn golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10-15 minutes before removing. Serve them warm or at room temperature for a delightful treat!

Notes

Measuring Tip: Measure the flour by weight is best. If you don't have a scale, scoop the flour into your measuring cup using a spoon (don't scoop with the cup or it will be too compacted). Without patting it down, level it off using something flat like the back of a butter knife.

Mixing Tip: Don't over mix your muffins, just mix until you can't see any dry flour and then stop. The batter will be a bit lumpy but the result will be perfectly fluffy and soft muffins!

Storage: Allow them to cool fully before placing in an airtight container. These can be stored on the countertop for up to 3 days or in the refrigerator for up to 5 days. Freeze for longer.

Nutrition