This list of easy vegan muffin recipes has something for everyone, from banana to blueberry to chocolate chip! Plus, get tips to convert your favorite muffin recipe to vegan. Even if you like using a mix!
Y'all, we have been on a huge vegan muffin baking kick lately. Having muffins around for quick snacks and breakfasts has been very handy.
And I love that we can base our baking around what we already have in the fridge and pantry.
Vegan muffin recipes
Ready to bake? These easy vegan muffin recipes are fluffy, delicious, and fun to make! There are sweet and savory options. Truly something for everyone!
How do you bake vegan?
If you're used to making muffins with eggs, butter, and milk, don't worry! Muffins translate easily into vegan baking.
This isn't meant to be a comprehensive guide to vegan baking, but I did want to touch on some general substitutions that you can use to convert your favorite muffin recipe into a vegan one.
Replacing eggs in baking is tricky, which is why I always suggest finding a tested vegan recipe, if you can. These are the egg substitutes that I like to use:
- aquafaba (the liquid from canned beans): three to four tablespoons per egg, up to two eggs
- applesauce: three to four tablespoons per egg, up to two eggs
- flax or chia eggs: one tablespoon of flax meal or chia seeds in ¼ cup water per egg, up to two eggs
- vegan egg replacer: follow package directions
Instead of butter, you can use:
- the same amount of vegan butter
- oil (⅓ cup per ½ cup of butter tends to work well)
- the same amount of applesauce, though the texture will be a bit different with applesauce.
Milk is the easiest to replace in baking. Use your favorite plant-based milk! I like to use soy or oat, but almond and cashew are also great for vegan baking.
How to store vegan muffins
I've found that, in general, vegan muffins keep longer and better if you store them in the fridge instead. Here's how:
- Allow your muffins to cool completely.
- Transfer to an airtight container.
- They'll keep for four to five days.
Cooling completely is critical, because if you put warm muffins into a sealed container, the condensation can make them get soggy.
They'll keep for up to a week this way.
You can also freeze most vegan muffins in a freezer bag. They'll keep for three months. Thaw them overnight on the counter. If they're soggy when they thaw, pop them into the oven on a lined baking sheet at 350° F for five to 10 minutes.
Storage can vary by recipe. If a recipe you're following has specific storage directions, always defer to those!
Are any muffin mixes vegan?
Yes! Lots of baking mixes in general are naturally vegan, including muffin mixes.
My recommendation is to look at the allergy disclosure right below the box's ingredients list. If it says "contains milk" or "contains eggs," it's not vegan. If milk and eggs are not declared, you're generally good to go.
A muffin mix that uses shared equipment with milk or egg products is still vegan. This is an allergy disclosure, and most vegans don't worry about shared equipment.
The only other thing to look out for in muffin mixes is honey. Honey is not vegan, so that's one to skip.
When you're following the directions to make the muffin mix, you can refer to the section above that gets into substituting things like eggs, milk, and butter with vegan alternatives.