FLUFFY VEGAN MUFFINS

Vegan muffins are proof that you don’t need eggs or dairy to make something soft, fluffy, and dangerously snackable. No weird vibes, no sad texture—just legit muffins that happen to be plant-based.

Perfect for breakfast, snacks, or when you want to bake without checking if you have eggs (because… you don’t). Let’s make muffins that everyone can eat. 🌱🧁

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Why This Recipe is Awesome

• 100% dairy-free & egg-free
• Still soft and moist
• Simple pantry ingredients
• Easy to customize

They’re the kind of muffins where nobody asks, “Wait… these are vegan??” They just grab another one.

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Ingredients You’ll Need

• 1 ¾ cups all-purpose flour
• ¾ cup sugar
• ½ cup plant milk (almond, soy, oat)
• ⅓ cup oil (vegetable or coconut)
• ¼ cup applesauce (egg replacement magic)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Optional flavor add-ins:

• Blueberries
• Chocolate chips (dairy-free)
• Mashed banana
• Lemon zest
• Cinnamon + apple

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Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
   Muffins still believe in heat.
2. Prep muffin pan.
   Line or grease well.
3. Mix wet ingredients.
   In a bowl, whisk plant milk, oil, applesauce, sugar, and vanilla.
4. Mix dry ingredients.
   In another bowl, whisk flour, baking soda, baking powder, and salt.
5. Combine.
   Pour wet into dry and stir gently. Don’t overmix.
6. Add extras.
   Fold in fruit, chocolate, or spices.
7. Fill muffin cups.
   About ¾ full.
8. Bake 18–22 minutes.
   Toothpick test = clean or crumbs.
9. Cool slightly.
   They firm up as they cool.

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Common Mistakes to Avoid

• Overmixing. Vegan muffins get dense fast.
• Skipping applesauce. That’s your egg substitute.
• Overbaking. They dry out quicker than regular muffins.
• Using sweetened plant milk if already sweetening a lot.

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Alternatives & Substitutions

• Gluten-free? Use a 1:1 GF flour blend.
• Less sugar? Reduce slightly—texture still works.
• Oil-free? Use extra applesauce (texture softer).
• Protein boost? Add nuts or seeds.

You can make one base batter and split it into different flavors. Maximum variety, minimal effort.

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FAQ

Do they taste different?
Nope. Just muffins.

Can I freeze them?
Yes! They freeze great.

Best egg substitute?
Applesauce works beautifully here.

Can kids eat these?
Absolutely.

Do I need a mixer?
Nope. Bowl + whisk = done.

Can I make mini muffins?
Yes—bake 10–12 minutes.

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Final Thoughts

Vegan muffins are easy, flexible, and proof that plant-based baking doesn’t have to be complicated. Soft, tasty, and crowd-friendly.

Bake a batch, share them, and casually mention they’re vegan after everyone’s already obsessed. 🌱✨