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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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).

Step 3

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.

Step 4

In a separate medium bowl, mix the almond milk, maple syrup, applesauce, vanilla extract, and the prepared chia seed mixture until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, as this can make the muffins dense.

Step 6

If using optional add-ins like chopped nuts, dried fruit, or dark chocolate chips, gently fold them into the batter.

Step 7

Evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

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.

Step 10

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

Serving size	836.1 grams (836.1g)

Amount per serving	% Daily Value*
Calories	1901

Total Fat 47.80g	61%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 2.40g
Cholesterol 0mg	0%
Sodium 2332mg	101%
Total Carbohydrate 342.40g	125%
Dietary Fiber 40.80g	146%
Total Sugars 153.40g
Protein 45.70g	91%

Vitamin D 100IU	500%
Calcium 710mg	55%
Iron 13mg	71%
Potassium 1570mg	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.

Source of Calories

Fat: 21.7%

Protein: 9.2%

Carbs: 69.1%