Vegan Bread Muffins are a delightful way to start your morning. These muffins are made without any dairy or eggs, so they are perfect for anyone following a vegan lifestyle. When I first tried making these Vegan Bread Muffins, I wasn’t sure how they would turn out, but the result was amazing. They’re soft, fluffy, and have a light sweetness that makes every bite enjoyable. If you’ve never tried a muffin like this before, you’re in for a treat!
Why Choose Vegan Bread Muffins?
The beauty of Vegan Bread Muffins is in their simplicity. With just a few basic ingredients, you can create something that tastes both healthy and indulgent. What I love about this recipe is that it’s versatile—you can mix in your favorite fruits or nuts to make the muffins your own. Whether you enjoy them for breakfast, as a snack, or even as a dessert, these muffins are always a crowd-pleaser. They are just the right balance of moist and fluffy!
Making the Dough for Vegan Bread Muffins
Making the dough for Vegan Bread Muffins is simple and quick. You just need to mix the dry ingredients, add the wet ingredients, and stir until everything is combined. What I find amazing about this recipe is that you don’t need to worry about special techniques or fancy equipment. It’s as easy as it gets. Once the dough is ready, scoop it into muffin tins, and you’re on your way to enjoying fresh, homemade muffins in no time.
Enjoying Your Vegan Bread Muffins
When the Vegan Bread Muffins are freshly baked, there’s nothing better than the warm aroma filling the house. They come out of the oven golden and inviting, perfect for a cozy morning. Whether you enjoy them with a cup of coffee or as a quick snack, these muffins are sure to make your day brighter. They’re also great to share with friends and family, making every moment feel special.
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Chef’s Notes- Vegan Bread Muffins
- Mix Gently: When combining the wet and dry ingredients, avoid overmixing the batter. Overmixing can lead to dense muffins. Stir just until everything is combined—small lumps are fine!
- Customizing the Add-ins: Feel free to swap out walnuts or chocolate chips with other add-ins like dried fruits, seeds, or even coconut flakes. Adjust the quantity based on personal preference.
- Use Room Temperature Ingredients: For the best texture, make sure the almond milk and other wet ingredients are at room temperature. This helps the batter come together more smoothly.
- Don’t Skip the Cooling: Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack. This helps them set and ensures they won’t crumble when you remove them from the liners.
- Vegan Bread Alternatives: If you don’t have vegan bread, mashed applesauce or pumpkin puree work just as well, providing a similar moisture and richness.
- Test for Doneness: Muffins can sometimes look done on the outside but remain slightly undercooked in the middle. Use a toothpick to check the center; it should come out clean when the muffins are fully baked.
Vegan Bread Muffins
Discover the magic of Vegan Bread Muffins, a delightful treat that’s both wholesome and simple to prepare! Perfect for a cozy weekend breakfast or a quick snack, these muffins blend the rich flavors of vegan bread with a hint of sweetness. Imagine biting into a moist, flavorful muffin that’s versatile enough to customize with your favorite add-ins like nuts or chocolate chips. Whether you’re a seasoned vegan or just exploring plant-based delights, these muffins are sure to become a favorite in your kitchen repertoire. Get ready to bake up some joy and enjoy a healthier twist on a classic favorite!
4
muffins10
minutes24
minutes250
kcal5
minutes39
minutesKeep the screen of your device on
Ingredients
- Wet Ingredients
1 1/4 cups mashed vegan bread
1 cup almond milk
1/3 cup vegetable oil
1 cup white sugar
2 tsp cider vinegar
1 tbsp pure vanilla extract
- Dry Ingredients
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon sea salt
- Add-Ins
3/4 cup chopped walnuts or vegan chocolate chips plus extra for topping
- Alternative Ingredients:
Vegan Bread: Can substitute with mashed applesauce or pumpkin puree.
Almond Milk: Replace with soy milk oat milk, or any other non-dairy milk.
Vegetable Oil: Use melted coconut oil or canola oil as alternatives.
White Sugar: Honey or maple syrup for non-vegans can be used in place of sugar.
Cider Vinegar: Lemon juice or apple juice can be substituted.
All-Purpose Flour: Gluten-free all-purpose flour blend for a gluten-free option.
Chopped Walnuts: Pecans almonds, or sunflower seeds as nut-free alternatives.
Vegan Chocolate Chips: Dairy-free chocolate chunks or raisins.
Directions
- Preparation Setup – Start by heating your oven to 400°F. Prepare your muffin pan by lining it with paper liners and giving them a light spray of oil to prevent sticking.
- Mixing Wet Ingredients – In a spacious mixing bowl, thoroughly mash the vegan bread until smooth, ensuring you have approximately 1 1/4 cups. Incorporate the almond milk, vegetable oil, white sugar, cider vinegar, and vanilla extract, whisking until the mixture is well blended and free of lumps.
- Combining Dry Ingredients – Gradually add the all-purpose flour to the wet mixture. Evenly sprinkle the baking powder and sea salt over the flour layer. Using a large spoon, gently stir the mixture until just combined, taking care not to overmix; a few small lumps are perfectly acceptable.
- Adding Extras – Carefully fold in the chopped walnuts or vegan chocolate chips, ensuring an even distribution without overworking the batter. If desired, reserve some add-ins for topping the muffins.
- Baking Process – Using a 1/4 cup measure, portion the batter into the prepared muffin liners, filling each almost to the top. Optionally, sprinkle additional walnuts or chocolate chips on each muffin for extra texture and flavor. Place the muffin pan in the preheated oven.
- Finishing Touches – Bake the muffins for 20-24 minutes, or until they achieve a golden hue on top and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack to finish cooling.
- Serving Suggestion – Enjoy your Vegan Bread Muffins warm or at room temperature, perfect alongside a cup of coffee or tea. Optional: Drizzle with a simple glaze or sprinkle with powdered sugar for an extra touch of sweetness.
Equipment
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 5g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 50mg
- Iron: 2mg
FAQ- Vegan Bread Muffins
Can I make these muffins gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s one that’s designed to replace regular flour cup-for-cup.
Can I use a different type of non-dairy milk?
Absolutely! You can swap almond milk for soy, oat, or any other plant-based milk that you prefer. Each type of milk will slightly affect the flavor, but all will work well in this recipe.
Can I make these muffins sugar-free?
Yes! You can use a sugar substitute like stevia or monk fruit sweetener in place of the white sugar. Keep in mind that it might slightly alter the texture.
How can I store these muffins?
Store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months. Just thaw before eating.
Can I add fresh fruit to the batter?
Fresh fruit can be added, but be cautious with the moisture content. If using fresh berries or apples, lightly coat them with flour before adding to the batter to prevent them from sinking to the bottom.
