Vegan Fruit and Yogurt Muffins
Start your morning right with these fluffy, wholesome Vegan Fruit and Yogurt Muffins—a delightful combination of juicy mixed berries, creamy plant-based yogurt, and hearty whole wheat flour. Sweetened naturally with coconut sugar and enriched with the subtle richness of melted coconut oil, these muffins are both nutritious and indulgent. The recipe is completely dairy-free and egg-free, making it perfect for vegans and anyone seeking a healthier baked treat. Optional crunchy walnuts or pecans add a delightful texture, while the vibrant berries bring a pop of color and flavor to every bite. Ready in just 40 minutes, they’re ideal for busy mornings or snack breaks. Serve these tender and moist muffins warm or at room temperature alongside a steaming cup of tea or coffee for a guilt-free treat. Keywords: vegan muffins, fruit muffins, yogurt muffin recipe, plant-based baking, wholesome breakfast muffins.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Coconut sugar
- 1 cup Unsweetened plant-based yogurt (e.g., almond or coconut yogurt)
- 0.5 cups Unsweetened almond milk (or any plant-based milk)
- 0.25 cups Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen mixed berries (e.g., blueberries, raspberries, chopped strawberries)
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with coconut oil.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and coconut sugar until well combined.
In a separate bowl or large measuring cup, mix the plant-based yogurt, almond milk, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Gently fold in the mixed berries and, if using, the chopped walnuts or pecans. Make sure the berries are evenly distributed but avoid overmixing.
Using a spoon or an ice cream scoop, divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They pair perfectly with a cup of tea or coffee!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2910 mg | 126% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 121.7 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 703 mg | 54% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1761 mg | 37% | |
*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.
