Healthy Vegan Muffins
Packed with wholesome ingredients and free from dairy and eggs, these Healthy Vegan Muffins are the perfect guilt-free treat for breakfast, snacks, or on-the-go fuel. Made with whole wheat flour, rolled oats, and naturally sweetened with maple syrup and applesauce, these muffins boast a soft, moist texture while being loaded with fiber and nutrients. A simple chia seed "egg" keeps these muffins vegan-friendly, while optional add-ins like chopped nuts, dried fruit, or dark chocolate chips allow you to customize each batch. With just 15 minutes of prep and a short bake time, this easy recipe is ideal for busy mornings or meal prepping. Delightfully spiced with cinnamon, these 100% plant-based, refined sugar-free muffins are a healthy way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 1 cups Unsweetened almond milk (or other plant-based milk)
- 0.5 cups Maple syrup
- 0.25 cups Unsweetened applesauce
- 1 teaspoons Vanilla extract
- 1 tablespoons Chia seeds
- 3 tablespoons Water
- 0.5 cups Optional add-ins: chopped nuts, dried fruit, or dark chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with vegan cooking spray.
In a small bowl, combine the chia seeds and water. Stir well and let them sit for 5-10 minutes until the mixture forms a gel-like consistency (this will act as the egg substitute).
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, mix the almond milk, maple syrup, applesauce, vanilla extract, and the prepared chia seed mixture until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, as this can make the muffins dense.
If using optional add-ins like chopped nuts, dried fruit, or dark chocolate chips, gently fold them into the batter.
Evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your healthy vegan muffins fresh, or store them in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 342.4 g | 125% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 153.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 710 mg | 55% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
