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Muffins

Vegan Cinnamon Roll Muffins

by 4 Comments

Vegan Cinnamon Roll Muffins!

Vegan Cinnamon Roll Muffins

Soft and fluffy Vegan Cinnamon Roll Muffins topped with a creamy cashew icing. These cinnamon swirled muffins feature a crunchy pecan topping and creamy icing. I love enjoying these muffins slightly warmed!

These muffins are vegan, gluten-free, and refined sugar free. They are made with nutrient dense ingredients such as oats, coconut flour, coconut milk, and pecans. They’re lightly sweetened with maple syrup for a natural sweetener with added minerals.

For more healthy snack ideas, try my Cinnamon Apple Oat Muffins, Banana Chocolate Chunk Muffins, or Oatmeal Date Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Cinnamon Roll Muffins

Vegan Cinnamon Roll Muffins

Laura Brining
Soft cinnamon roll muffins with a cashew icing
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16

Ingredients
  

Muffins:

  • 3 flax eggs 3 tablespoons flax meal + 9 tablespoons water
  • 2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/4 cup maple syrup
  • 2/3 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons vanilla
  • 3 teaspoons cinnamon

Topping:

  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil melted
  • 1 tablespoon maple syrup
  • 1/4 cup pecans roughly chopped

Icing:

  • 1/4 cup cashews soaked for at least 4 hours and rinsed
  • 3 tablespoons water
  • 1/4 teaspoon vanilla
  • 1 tablespoon maple syrup

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a cupcake tray with 16 silicone cupcake liners.
  • To prepare the muffin batter, mix the flax meal and water in a small bowl to create the flax eggs and set aside to thicken.
  • In a large bowl, add the oat flour, coconut flour, baking soda, and baking powder. Stir to combine.
  • Add the flax eggs, maple syrup, coconut cream, coconut milk, apple cider vinegar, and vanilla. Stir until well combined.
  • Set aside 1/2 cup of the prepared batter in a small bowl. Add the cinnamon to the 1/2 cup of batter and set aside.
  • Evenly scoop the remaining batter into 16 prepared muffin cups. Add a spoonful of the cinnamon batter into each muffin cup and swirl it together with a knife.
  • Prepare the topping by adding the cinnamon, melted coconut oil, maple syrup, and pecans in a small bowl. Evenly distribute the topping over the prepared muffin batter.
  • Bake the muffins in the preheated oven for 29-32 minutes. Allow to cool.
  • Prepare the icing by adding the drained cashews, water, vanilla, and maple syrup to a small blender. Blend until fully smooth. Drizzle the icing over the cooled muffins.
  • Store the muffins in the fridge or freezer.

Notes

Ensure your oats are certified gluten-free if required.

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Vegan Cinnamon Roll Muffins

Vegan Banana Chocolate Chunk Muffins

by 4 Comments

Vegan Banana Chocolate Chunk Muffins!

Vegan Banana Chocolate Chunk Muffins

Vegan Banana Chocolate Chunk Muffins

These Vegan Banana Chocolate Chunk Muffins are so moist and delicious. It has taken me many years to create a banana recipe for the blog because I am usually not a huge fan of banana flavour. After some requests I finally made banana muffins and I am now a convert. These muffins are so soft with the perfect amount of sweetness.

I used whole food ingredients like oats, coconut flour, flax seeds, and coconut milk to create this healthier version of a regular muffin. These muffins are also vegan, gluten-free, and refined sugar free. I like using dark chocolate sweetened naturally with coconut sugar. For anyone in Canada, I use Zazubean Dark Chocolate. When I’m in the US I buy HU Kitchen Simple Dark Chocolate.

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Chocolate Protein Muffins, or Lemon Cranberry Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy meal ideas and nutrition tips!

Vegan Banana Chocolate Chunk Muffins

Vegan Banana Chocolate Chunk Muffins

Laura Brining
Moist and delicious banana chocolate chunk muffins
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16

Ingredients
  

  • 3 medium ripe bananas
  • 3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
  • 2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup
  • 1/3 cup coconut cream thick white part from a can of full fat coconut milk
  • 1/2 cup coconut milk
  • 2 teaspoons vanilla
  • 4 tablespoons apple cider vinegar
  • 1/2 cup dark chocolate chunks

Instructions
 

  • Line 2 muffin tins with silicone or paper muffin liners and set aside. Preheat oven to 350 degrees Fahrenheit.
  • Mash the bananas in a small bowl and set aside.
  • Prepare the flax eggs by mixing the ground flax with water and set aside to thicken.
  • In a large bowl, add the oat flour, coconut flour, baking soda, baking powder, and cinnamon. Stir until fully combined.
  • Add the mashed banana, flax eggs, maple syrup, coconut cream, coconut milk, vanilla, and apple cider vinegar. Stir until fully combined.
  • Mix in the chocolate chunks.
  • Scoop the mixture evenly into 16 prepared muffin cups. Bake in the preheated oven for 29-32 minutes, or until slightly golden.
  • Let cool before enjoying. Store in the fridge or freezer.

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Vegan Banana Chocolate Chunk Muffins

Vegan Lemon Blueberry Muffins

by 4 Comments

Vegan Lemon Blueberry Muffins!

 

These Vegan Lemon Blueberry Muffins are so soft and moist. The lemon and blueberry combination is perfect for spring! The bright lemon enhances the flavour of these muffins and really brings out the sweetness from the blueberries.

I love having these muffins for a morning snack. I find them super filing with the combination of complex carbohydrates and fibre from the oats, as well as some healthy fats from the coconut cream and coconut milk. They’re also a healthier version of most muffins! They’re vegan, gluten-free, and refined sugar-free, as well as nut free for school lunches!

I have also tried using 1 3/4 cups of oat flour and 1 cup of almond flour. The result is almost the same but I find the muffins crumble a little easier. The almonds add slightly more fat and protein making the muffins more filling. Follow me on Instagram @livesimplyhealthy and let me know if you make these!

Happy Spring!!

For more snack recipes, try my Chocolate Protein Muffins, Chewy Chocolate Oat Cookies, or Sweet and Salty Peanut Bars!

Vegan Lemon Blueberry Muffins

Laura Brining
Moist and soft Lemon Blueberry Muffins!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 3/4 cups oat flour 2 3/4 oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk from the remaining canned coconut milk
  • 1/4 fresh lemon juice
  • 3 teaspoons lemon zest
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with silicone baking cups or parchment paper cups.
  • In a large bowl, mix the oat flour, baking powder, baking soda, and salt until combined.
  • Add the maple syrup, apple cider vinegar, coconut cream, coconut milk, lemon juice, and lemon zest. Stir until fully combined.
  • Fold in the blueberries.
  • Scoop evenly into the prepared muffin pan. Makes 11 larger muffins or 12 slightly smaller muffins.
  • Bake in the preheated oven for 35-37 minutes, until slightly golden and a toothpick inserted in the centre comes out clean.
  • Store in the fridge for up to a week or the freezer for up to a month.

Vegan Lemon Blueberry Muffins

Vegan Lemon Cranberry Muffins

by 9 Comments

Vegan Lemon Cranberry Muffins!

Vegan Lemon Cranberry Muffins

Vegan Lemon Cranberry Muffins

These Vegan Lemon Cranberry Muffins are bursting with flavour! The fresh lemon juice and zest add a delicious and natural lemon flavour, while the cranberries add a burst of tart sweetness. This classic flavour combination is perfect to enjoy over the holidays.

These muffins are a healthier alternative to classic lemon cranberry muffins. A few simple ingredient swaps make these muffins vegan, gluten-free, and refined sugar-free. They are lightly sweetened with maple syrup and are made with oat flour instead of regular flour. These muffins are a perfect morning snack or part of a healthy breakfast.

For more vegan & gluten-free muffin recipes, try my Apple Cinnamon Oat Muffins or my Chocolate Protein Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Lemon Cranberry Muffins

Laura Brining
Moist Lemon Cranberry Muffins!
3.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

Ingredients
  

  • 3 flax eggs, 3 tablespoons ground flax meal + 9 tablespoons water
  • 2½ cups oat flour, 2½ cups oats blended into a fine flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup maple syrup or honey
  • 4 tablespoons lemon juice
  • 1/2 cup coconut milk, from a 400 ml can of coconut milk
  • 2 teaspoons lemon zest
  • ½ cup olive oil
  • 3/4 cup frozen cranberries

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line two muffin trays with silicone or paper liners.
  • Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
  • In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, lemon juice, coconut milk, lemon zest, and olive oil. Stir until well combined and smooth.
  • Gently stir in the cranberries. Scoop the mixture evenly into 14 muffin liners.
  • Bake in your preheated oven for 22-24 minutes, until slightly golden and an inserted toothpick comes out clean.

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Vegan Lemon Cranberry Muffins

Cinnamon Apple Oat Muffins

by 4 Comments

Cinnamon Apple Oat Muffins!

Apple Oat Muffins

These Cinnamon Apple Oat Muffins are my favourite go-to fall breakfast right now. They are the perfect breakfast to make ahead on a Sunday and enjoy all week long. These muffins incorporate both applesauce and diced apples to maximize flavour. I went apple picking and made a big batch of applesauce to use in these muffins, but you can also use store-bought, unsweetened applesauce. The addition of applesauce also makes these muffins super moist.

These muffins are a healthier version of your typical muffins. They are vegan, gluten-free, and refined sugar-free. They’re made with whole grain oats to provide you with quick energy and include almonds and soy milk for added protein. You can also add additional protein to these muffins by swapping out 1/2 cup of oat flour for your favourite unsweetened protein powder. My favourite is Botanica Perfect Protein. You can also enjoy these muffins with a glass of soy milk or a handful of nuts for additional protein and healthy fats to keep you feeling full throughout the morning.

For more delicious and healthy muffin recipes, try my Blueberry Oatmeal Muffins or Pumpkin Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Cinnamon Apple Oat Muffins

Laura Brining
Delicious and healthy Cinnamon Apple Oat Muffins!
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 1 1/2 cups oat flour oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup unsweetened applesauce
  • 2 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • 1/2 cup soy milk or other nut milk
  • 1 3/4 cups oats
  • 1/2 cup sliced almonds or another nut of choice
  • 1/2 cup apples diced and peeled

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Prepare a 12 cup muffin pan with silicone liners or lightly grease with coconut oil.
  • Add 1 1/2 cups of oat flour or 1 1/2 cups of oats into a blender and blend into a fine flour. Add baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until fully combined.
  • Add applesauce, apple cider vinegar, maple syrup, and soy milk. Blend until combined.
  • Remove blade from blender and stir in 1 3/4 cups of oats until combined. Add sliced almonds and diced apples. Stir until combined.
  • Scoop muffin mixture evenly into the prepared muffin pan.
  • Bake in the preheated oven for about 30 minutes, until an inserted toothpick comes out clean. Let cool before eating.

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Apple Oat Muffins

Vegan Chocolate Protein Muffins

by 8 Comments

Vegan Chocolate Protein Muffins!

Vegan Chocolate Protein Muffins

These Vegan Chocolate Protein Muffins are the perfect healthy snack or breakfast. They are gluten-free, vegan, and refined sugar-free. You can also make these muffins nut-free by substituting coconut milk for the almond milk, making them perfect for school lunches.

Chocolate protein powder adds extra protein to these muffins, helping to make you feel fuller for longer.

This protein is fully plant-based and made with clean ingredients. There is no added sugar, which is what I look for in a protein powder. Not only does this add healthy plant-based protein, but this product is packed with added greens. I’m always looking for ways to add extra greens into my diet, and this is the perfect way to do so without even noticing.

I like to drizzle almond butter or peanut butter over these muffins, but they are also delicious on their own. They are light and fluffy and perfect for a quick snack.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Banana Chocolate Chunk Muffins, or Lemon Cranberry Muffins.

Vegan Chocolate Protein Muffins (V + GF + RSF)

Laura Brining
Delicious and healthy Vegan Chocolate Protein Muffins!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup chocolate protein powder
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 cup coconut yogurt
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or grease with coconut oil.
  • Add oat flour, baking powder, baking soda, salt, cocoa powder, and chocolate protein powder to a large bowl or blender. Stir or blend on high until fully combined.
  • Add almond milk, maple syrup, apple cider vinegar, coconut yogurt, and vanilla. Stir or blend until fully incorporated and smooth.
  • Scoop muffin mixture evenly into prepared muffin tins.
  • Bake in preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean.
  • Allow muffins to cool. Drizzle with almond butter or peanut butter if desired, and enjoy!

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Vegan Chocolate Protein Muffins

Blueberry Oatmeal Muffins (V + GF + RSF)

by 13 Comments

Blueberry Oatmeal Muffins!

These Blueberry Oatmeal Muffins are super moist and delicious. Their soft, fluffy texture is made using oat flour. Oat flour can be easily made by blending oats in your blender. It’s naturally gluten-free and the texture is extremely similar to traditional flour.

These muffins are vegan, gluten-free, and refined sugar-free. They are slightly sweetened with maple syrup. You can enjoy these muffins as is with blueberries, or try experimenting with other berry mixes. I love a mix of blueberries, blackberries, and sour cherries.

I think these muffins are healthy enough to enjoy as part of a quick breakfast, or bring them to lunch or school for an afternoon snack.

Tag me on Instagram @livesimplyhealthy and follow along for more healthy recipes and nutrition tips!

For more muffin recipes, try my Lemon Cranberry Muffins, Chocolate Protein Muffins, or Cinnamon Apple Oat Muffins!

Blueberry Oatmeal Muffins

Laura Brining
Moist and delicious Vegan Blueberry Oatmeal Muffins!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1 ½ cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup almond milk
  • 2 tablespoons apple cider vinegar
  • ¼ cup maple syrup
  • 1 cup plain coconut yogurt
  • 1 teaspoon vanilla
  • ¾ cup fresh or frozen blueberries
  • ½ cup almonds chopped or sliced
  • 1 ¼ cups oats

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oat flour, baking powder, baking soda, and salt into a large bowl. Mix until fully combined.
  • Add almond milk, apple cider vinegar, maple syrup, coconut yogurt, and vanilla. Stir until fully combined and smooth.
  • Add the berries, almonds, and oats. Gently stir until combined.
  • Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil. Scoop the mixture evenly into each cup.
  • Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Blueberry Oatmeal Muffins Vegan