Gluten Free Vegan Muffins To Start Your Day
Warm, fluffy muffins in the morning always bring a simple kind of joy to my kitchen. When I first moved to a gluten free and vegan lifestyle, I thought I’d have to say goodbye to baked treats for good. Over time, I tracked down a few tricks that made gluten free vegan muffins just as tasty and satisfying as classic ones. These muffins have turned into a go to recipe in my home, making early mornings and rushed weekdays a whole lot brighter. Honestly, I love being able to whip up a batch on a Sunday and know I’ll have something nourishing all week long.
This recipe is so approachable for anyone—whether you’re just starting out or you’ve been cooking gluten free or vegan for ages. The ingredients are easy to find, and you only need basic kitchen tools. No weird gadgets; just a bowl, a whisk, and a muffin tin. Plus, the texture is soft and moist, they keep well (even in the freezer), and you can mix up the flavor each time. Whether you like fruity muffins, chocolate chip, or a nutty batch, you’ll find this recipe flexible enough to match your mood and pantry.
Since first trying gluten free vegan baking, I’ve learned little lessons that make a big difference. Don’t worry about getting it perfect on the first go; these muffins are forgiving and let you play with add ins. Give them a go when you want something that checks every box for quick, wholesome, and tasty breakfasts.
Why These Muffins Work For Everyone
- No dairy, eggs, or gluten. Great for those with allergies, sensitivities, or specific diets. Even friends who don’t follow these diets enjoy them.
- Customizable flavor. Add blueberries, bananas, grated carrot, or even dark chocolate chips. You can tweak the mix each bake to keep things interesting.
- Quick to mix and bake. No special equipment or complicated steps. You can pull these together on a busy morning or bake ahead with ease.
- Moist and fluffy texture. You get a tender crumb and satisfying bite, just like any classic muffin.
- Ideal for meal prep. Bake a batch at the start of the week and grab one for breakfast or a snack whenever you need it.
Ingredients You’ll Need
Here’s my basic list for gluten free vegan muffins. Change up the mix ins for variety, depending on what you love or what’s on hand.
- 2 cups gluten free all purpose flour blend (with xanthan gum)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened plant based milk (such as oat, soy, or almond)
- 1/2 cup unsweetened applesauce or mashed ripe banana
- 1/2 cup maple syrup or agave nectar
- 1/3 cup light oil (like sunflower or canola)
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- Optional mix ins: 1 cup blueberries, raspberries, shredded carrots, diced apples, chopped nuts, seeds, or vegan chocolate chips
How To Make Gluten Free Vegan Muffins
Prepare and Preheat
Turn your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup. I suggest measuring out everything before you start; it’ll make things easier as you move along.
Mix Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. This step helps spread the leavening evenly, so you won’t get pockets of baking soda in your muffins.
Combine Wet Ingredients
In another bowl, whisk together the plant based milk, applesauce or banana, maple syrup, oil, vanilla, and vinegar. Stir until everything is smooth.
Fold Everything Together
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. If you’re adding berries, nuts, or chocolate chips, gently fold them in. Try not to overmix or the muffins may turn out a bit dense.
Spoon and Bake
Spoon the batter evenly into the muffin tin, filling each cup about three quarters full. Bake for 20–24 minutes. To check if they are done, lightly press the top—a muffin should spring back, or a toothpick should come out mostly clean with a few moist crumbs.
Cool and Enjoy
Let the muffins cool in the tin for five minutes, then lift them out and set them on a wire rack. I think the flavors and texture mellow and improve even more after a brief cool down.
Tips, Swaps, and Variations
- If your flour blend has no xanthan gum, add 1/2 teaspoon for better structure. Skip it if you can’t do gums.
- I love using applesauce for softness, but mashed banana also brings subtle sweetness and flavor.
- Mix in cinnamon, cardamom, or nutmeg with the dry ingredients for extra warmth, or sprinkle in lemon zest for zing.
- Frozen berries are just as tasty as fresh—add them straight from the freezer and they’ll turn out juicy.
- Store leftover muffins in an airtight container at room temperature for two days, or freeze for up to two months. They make a perfect grab and go option when you’re in a rush.
Common Questions
Q: Can I make these muffins oil free?
A: Yes, you can swap the oil for extra applesauce or mashed banana. The muffins stay moist, though the crumb might be a little less fluffy.
Q: Can I use coconut flour or almond flour instead of a gluten free blend?
A: I’ve found these flours need their own special recipes to work. For best results that rise well and hold together, stick to a gluten free all purpose flour blend.
Q: How do I add protein to these muffins?
A: Stir some hemp seeds, chopped nuts, or a scoop of plant based protein powder into the batter. If you add protein powder, pour in a splash more milk so the texture doesn’t get dry.
Enjoy Bright Mornings With Homemade Muffins
Baking a tray of gluten free vegan muffins always starts my day with something positive. Try out your own twists, go with your favorite flavors, and let me know how yours turn out. Home baking really can be easy, full of taste, and fit right into any lifestyle. Jump in and make breakfast your favorite meal again!