Vegan Breakfast Muffins You’ll Love

Why These Muffins Will Own Your Morning

You wake up. You’re hungry. You don’t want to cook.

Sound familiar? These vegan breakfast muffins are your new best friend—easy, delicious, and packed with energy. No weird ingredients, no 3-hour prep time, just fluffy, flavorful goodness.

Perfect for meal prep, on-the-go mornings, or when you need a snack that won’t make you hate yourself later. And yes, they’re vegan, but even your carnivore friends will steal them. Ready to make breakfast your favorite meal again?

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What Makes This Recipe So Good

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Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

These muffins aren’t just “good for vegan”—they’re legimately addictive.

They strike the perfect balance: moist but not soggy, sweet but not dessert, and packed with protein to keep you full. The secret? A mix of oat flour and almond butter for texture, plus maple syrup for a natural sweetness that won’t spike your blood sugar.

Plus, they’re customizable—swap in your favorite add-ins, and boom, breakfast is served.

Ingredients

  • 1 ½ cups oat flour (blend rolled oats if you don’t have pre-made)
  • ½ cup almond butter (or any nut/seed butter)
  • ⅓ cup maple syrup (or agave for a lower-glycemic option)
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 tsp baking powder (don’t skip this—flat muffins are sad muffins)
  • 1 tsp vanilla extract (because flavor matters)
  • ½ cup plant-based milk (almond, oat, whatever floats your boat)
  • Optional add-ins: blueberries, chocolate chips, chopped nuts, or shredded coconut

Step-by-Step Instructions

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  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it lightly. Nobody likes a stuck muffin.
  2. Make the flax egg. Mix 1 tbsp ground flax with 3 tbsp water, let it sit for 5 minutes. It’s like vegan magic glue.
  3. Whisk wet ingredients. In a bowl, combine almond butter, maple syrup, vanilla, plant-based milk, and the flax egg.

    Stir until smooth—no lumps allowed.


  4. Add dry ingredients. Fold in oat flour and baking powder. Mix just until combined; overmixing = tough muffins.
  5. Fold in extras. Blueberries? Chocolate chips?

    Go wild. Or keep it plain. Your call.


  6. Bake for 20–22 minutes. Toothpick should come out clean.

    If it doesn’t, wait longer. Patience is a virtue.


  7. Cool for 10 minutes. Seriously, don’t burn your mouth. Hot muffins are a tease.

Storage Instructions

Store these in an airtight container at room temp for 2–3 days, or refrigerate for up to a week.

For long-term love, freeze them—just pop in the microwave for 30 seconds when cravings strike. Pro tip: Separate layers with parchment paper to avoid freezer clumping.

Why These Muffins Are a Win

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Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

They’re nutrient-dense, easy to make, and won’t leave you crashing by 10 AM. Oat flour gives slow-release energy, almond butter adds protein, and maple syrup keeps things sweet without the guilt.

Plus, they’re dairy-free, egg-free, and can be gluten-free if you use certified GF oats. Breakfast just got a major upgrade.

Common Mistakes to Avoid

  • Overmixing the batter. Gluten-free doesn’t mean rubber-free. Stir gently.
  • Skimping on the flax egg. This binds everything.

    No egg, no structure.


  • Baking at the wrong temp. Too hot = burnt tops, too cool = gummy centers. Trust the oven.
  • Using watery nut butter. Stir yours well first. Oil separation = sad, greasy muffins.

Alternatives

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Not feeling oat flour?

Try whole wheat or gluten-free all-purpose flour. Almond butter too pricey? Sunflower seed butter works (just know it’ll turn muffins green—science is weird). For a lower-sugar version, reduce maple syrup to ¼ cup and add mashed banana.

Play around—these muffins are forgiving.

FAQ

Can I use regular eggs instead of flax eggs?

Sure, if you’re not vegan. One regular egg = one flax egg. But the flax version works just as well, IMO.

Why did my muffins turn out dry?

You overbaked them or measured flour wrong.

Use a scale for accuracy, and set a timer. Ovens lie.

Can I make these oil-free?

Yep. The almond butter has enough fat.

Just ensure your muffin liners are non-stick, or grease the tin well.

How do I make these protein-packed?

Add a scoop of vegan protein powder (reduce oat flour by ¼ cup) or toss in hemp seeds. Boom, gains.

Can I use honey instead of maple syrup?

Technically yes, but then they’re not vegan. FYI, agave or date syrup also work.

Final Thoughts

These muffins are stupidly easy, stupidly delicious, and won’t ruin your diet.

Make them once, and you’ll never go back to sad, store-bought “healthy” muffins again. Breakfast wins. You win.

Everyone wins.

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

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