Muffins rock! Quick-cooking, portable, and healthier than cake, muffins are excellent as a snack, lunchbox goodie, breakfast on the go, or wholesome dessert. Delicious fresh from the oven or reheated from frozen, their versatility makes them an instant hit with busy families. Here are 13 of our favorite whole grain vegan muffin recipes—all are free from oil and naturally sweetened using ingredients such as ripe banana, maple syrup, sweet potato puree, apple sauce, and dates. Try one today!
Vegan, gluten-free muffins: Many recipes in this collection are gluten-free. For those that contain wheat flour, use a gluten-free flour mix or a combination of gluten-free flours instead. Be sure to read the comments to see what others have succeeded with. If a recipe calls for rolled oats or oat flour, use a certified gluten-free option.
One of our most popular muffin recipes, these marvelous muffins from Julieanna Hever are healthy enough to eat any day of the week. Sweet potato puree, mashed banana, and maple syrup keep the batter moist and sweet, while oat flour, seasoned with cinnamon, ginger, and nutmeg, gives a warming background depth. Feel free to tweak the recipe to suit. For instance, add more ground ginger if you like ginger; raisins and walnuts are an excellent addition, and you can dial down the maple syrup to suit.
These bite-size muffins are fruity through and through and will satisfy all your sweet-treat cravings. Ripe bananas and dates lend background sweetness, orange zest and juice add citrusy flavor, and chunks of tender apples and chewy raisins provide textural variety. These can also be made as regular-size muffins; just be sure to bake them a bit longer. A satisfied parent raves, “Taste testers were three picky kids who gave it 2 thumbs up!”
If you’re craving a cinnamon roll but want to avoid all the fat and processed sugar found in traditional recipes, these cinnamon bun–like muffins from Dreena Burton are a sweet solution. They have an earthy, light, airy texture and are made with spelt and oat flour. Maple syrup and vegan yogurt keep them moist, and raisins add extra sweetness. Sprinkle with a chopped-date topping, pop them in the oven, then put the kettle on and enjoy with a cup of tea. A fan writes, “These are really good. Quick and easy. The crumble topping is this lovely cinnamon-y moment.”
These banana-sweetened muffins are a treat for any age and are an excellent way to use up those sad-looking ’nanas in the bottom of your fruit bowl. Applesauce and apple juice add extra moisture and fruity flavor. But feel free to replace the apple juice with unsweetened, unflavored, plant-based milk if you want to keep the sugar content down. A commenter writes, “Love these muffins. Have made several times now. Added walnuts today. Yummy!”
You’ll love sinking your teeth into these summery plum muffins! Each mouthful is a delightful combo of sweet bread topped with jammy baked plums. Fresh plums also appear in the batter; pureed and stirred through, they provide a subtle tang that goes well with the warming flavor of fresh ginger. A commenter writes, “Really wonderful taste and texture… The topping of fresh fruit was like jam after baking.”
Made with cornmeal and oat flour, these lightly sweetened savory corn muffins are divine alongside a piping hot bowl of soup or a salad. Feel free to dial back the maple syrup if you prefer the batter to be less sweet. A reviewer notes, “This is my standard bread to go with soup! They freeze well also!” Another commenter shares, “This was an amazing recipe. I made these for my mom, and she’s not gluten-free or vegan, but she loved these, and so did I.”
These fan-favorite muffins from Isa Chandra Moskowitz are sure to satisfy every palate. If you can, use wild blueberries for this recipe; their tiny size means that they distribute more evenly in the batter, and they don’t sink as easily. If you can’t find wild blueberries, slice regular berries in half. A fan notes, “These are really good! I subbed oat flour, and they turned out great. I love that I can use frozen blueberries.”
Tangy-sweet strawberries and the acidic nip of rhubarb give these sweet-tart vegan muffins a spring-has-sprung feel. Dates and bananas round out the sharper flavors, while whole wheat flour and oat flour create a light and airy cake. If you can’t tolerate gluten, use our all-purpose gluten-free flour blend instead of wheat flour. A reviewer notes, “I just made these, and they are fantastic.”
Aquafaba (the liquid in a can of chickpeas) stands in for egg in these wholesome vegan berry muffins. The vibrant notes of lemon zest perfectly balance the warmer tones of vanilla. The recipe calls for whole wheat flour, but you could also use oat flour or a gluten-free flour mix if that’s preferable. A commenter writes, “I have made these a number of times, with another batch just about ready to take out of the oven. A nice treat that feels indulgent.”
With crumbled pecans atop and pumpkin pie spice in the batter, these supremely munchable muffins from Katie Simmons have a seasonal spin but are also great year-round. And they’re easy to adapt! One fan writes, “These are delicious! I used butternut squash instead of pumpkin and walnuts instead of pecans.” Another shares, “So delicious and satisfyingly. I was looking for a way to use sweet potatoes, and they worked beautifully.”
