10 Vegan Muffins to Feed the Hungry on National Muffin Day

National Muffin Day is a wonderful occasion to indulge in delicious, freshly baked muffins. Whether you’re a dedicated vegan or simply looking to explore plant-based baking, we’ve got you covered. In this article, we’ll share ten delectable vegan muffin recipes that are sure to satisfy your cravings and impress your taste buds. Get ready to celebrate National Muffin Day with these mouthwatering creations!

1. Blueberry Lemon Muffins

Start your National Muffin Day with a burst of fruity flavors. These Blueberry Lemon Muffins are light, tangy, and bursting with juicy blueberries. Here’s how to make them:

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup non-dairy milk (such as almond or soy milk)
• 1/4 cup lemon juice
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the non-dairy milk, lemon juice, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

2. Chocolate Chip Banana Muffins

Indulge your sweet tooth with these irresistible Chocolate Chip Banana Muffins. They’re moist, flavorful, and packed with melty chocolate chips. Here’s how to make them:

Ingredients:

• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1/2 cup brown sugar
• 1/4 cup melted coconut oil
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup vegan chocolate chips

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 mashed bananas, brown sugar, melted coconut oil, non-dairy milk, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the vegan chocolate chips.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

3. Double Chocolate Zucchini Muffins

For a rich and chocolaty treat, try these Double Chocolate Zucchini Muffins. The addition of zucchini adds moisture and sneaks in some extra veggies. Here’s how to make them:

Ingredients:

• 1 1/2 cups shredded zucchini
• 1/2 cup melted coconut oil
• 1/2 cup brown sugar
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Squeeze out any excess moisture from the shredded zucchini using a clean kitchen towel.
3. In a large bowl, whisk together the melted coconut oil, brown sugar, non-dairy milk, and vanilla extract.
4. Add the shredded zucchini to the wet ingredients and mix well.
5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients and stir until just combined.
7. Fold in the vegan chocolate chips.
8. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
9. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

4. Raspberry Almond Muffins

Indulge in the delightful combination of tart raspberries and nutty almond flavors with these Raspberry Almond Muffins. They’re moist, fragrant, and perfect for a morning treat. Here’s how to make them:

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup non-dairy milk
• 1/4 cup melted coconut oil
• 1 teaspoon almond extract
• 1 cup fresh or frozen raspberries
• Sliced almonds, for topping

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the non-dairy milk, melted coconut oil, and almond extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the raspberries.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Sprinkle some sliced almonds on top of each muffin.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

5. Pumpkin Spice Muffins

Embrace the cozy flavors of fall with these Pumpkin Spice Muffins. Packed with warm spices and pumpkin goodness, these muffins are perfect for enjoying with a cup of tea or coffee. Here’s how to make them:

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup melted coconut oil
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, melted coconut oil, non-dairy milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

6. Apple Cinnamon Streusel Muffins

Experience the comforting flavors of apple and cinnamon in these Apple Cinnamon Streusel Muffins. Topped with a crunchy streusel topping, these muffins are pure delight. Here’s how to make them:

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup non-dairy milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups diced apples

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk together the non-dairy milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced apples.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Prepare the streusel topping by combining 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, and 2 tablespoons melted coconut oil in a small bowl. Mix until crumbly.
8. Sprinkle the streusel topping over the muffin batter.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

7. Lemon Poppy Seed Muffins

Enjoy the classic combination of zesty lemon and crunchy poppy seeds with these Lemon Poppy Seed Muffins. They’re moist, fragrant, and perfect for a refreshing treat. Here’s how to make them:

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup non-dairy milk
• 1/4 cup lemon juice
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the non-dairy milk, lemon juice, melted coconut oil, vanilla extract, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

8. Peanut Butter Chocolate Chip Muffins

If you’re a fan of the irresistible combination of peanut butter and chocolate, these Peanut Butter Chocolate Chip Muffins are for you. They’re moist, rich, and packed with chocolatey goodness. Here’s how to make them:

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup non-dairy milk
• 1/2 cup creamy peanut butter
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup vegan chocolate chips

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the non-dairy milk, peanut butter, melted coconut oil, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the vegan chocolate chips.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

9. Carrot Cake Muffins

Indulge in the classic flavors of carrot cake in a convenient muffin form with these Carrot Cake Muffins. They’re moist, spiced, and topped with a creamy vegan cream cheese frosting. Here’s how to make them:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup grated carrots
• 1/2 cup non-dairy milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the grated carrots, non-dairy milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped walnuts, if using.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

10. Oatmeal Raisin Muffins

For a hearty and wholesome treat, try these Oatmeal Raisin Muffins. They’re filled with chewy oats, sweet raisins, and warm spices. Here’s how to make them:

Ingredients:

• 1 1/2 cups rolled oats
• 1 1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup non-dairy milk
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the non-dairy milk, melted coconut oil, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the raisins.
6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these ten delicious vegan muffin recipes on National Muffin Day or any day you’re in the mood for a delightful treat. These plant-based creations are sure to satisfy your hunger and leave you craving more. Happy baking!

Featured Image Source: Image by fahrwasser on Freepik