1 Batter for Countless Vegan Gluten Free Muffins
The ultimate batter for vegan gluten free muffins! Customize this gluten free vegan muffin batter to your liking with add-ins like chocolate chips and blueberries, lemon zest and so much more.
A Boundless Buffet of Vegan Gluten Free Muffins, What Could Be Better?
Imagine it, endless tables topped with fresh-baked vegan gluten free muffins on gleaming silver platters. Every gluten free vegan muffin recipe you can think of is in that magnificent muffin buffet: chocolate chip, lemon blueberry, cinnamon sugar… Whatever flavor your heart desires, your heart (and stomach) get.
Ready to learn how to make the 1 batter you need to make limitless vegan gluten free muffins? Let’s do this!
Supremely Soft and Magnificently Moist, these Vegan Gluten Free Muffins are So Easy to Customize!
This is my go-to vegan gluten free muffins batter for a reason! It’s so deliciously soft ‘n moist, with a cozy flavor base that takes really well to a variety of flavor additions and add-ins.
Below, I’ll take you through a few of the ways that you can easily customize this gluten free vegan muffin recipe for countless muffins! Try the variations I’ve listed first, then go ahead and get wild!
How to Make Vegan Gluten Free Muffins
One of my favorite things about this master muffin batter? You get to make the batter and customize it exactly to your liking. A fan of cinnamon muffins, but don’t ever wanna add pecans? No problem. Love blueberries, but wish there was a bright lemon component? You got it!
Below, I’ve outlined a few of my favorite vegan gluten free muffins variations. Take any of these muffin variations for a spin, and then go bold! You can mix and match elements of each flavor variation to suit your needs. Sometimes, I’ll just swap out a fruit for whatever’s freshest that season. Other times, I’ll use the blueberry almond variation and swap the fresh blueberries with dried blueberries, and the almonds with chocolate chips because I’m craving a sweeter treat. The muffin recipe options are endless…
Blueberry Almond
Fresh blueberries abound in this vegan gluten free muffins recipe. I simply love the scent of sweet almonds and tart blueberries together. The almond glaze is something to write home about as it drips and drizzles over pillowy muffins bejeweled with fresh blueberries and sliced almonds. Also try my healthy lemon blueberry muffins.
- For the dry ingredients: keep the same
- For the wet ingredients: add ½ teaspoon almond extract
- Once the batter is made, fold in 1 cup blueberries and ½ cup sliced almonds
- Almond Glaze: whisk together until thickened
- 3 tablespoons organic confectioners’ sugar
- 1 teaspoon non-dairy milk or almond milk!
- ¼ teaspoon almond extract
- Top glazed muffins with: 2-3 tablespoons sliced almonds
Lemon Poppy Seed
One of Erik’s favorite gluten free vegan muffins, ever. He loves the sweet lemon glaze that sits atop soft and tender lemon muffins dotted beautifully with poppy seeds. The juxtaposition of tart lemon flavor and sweet muffin goodness is one of the most satisfying. You might also like my lemon poppy seed bread and my lemon macaroons.
- For the dry ingredients: add 1 ½ tablespoons poppy seeds
- For the wet ingredients: substitute all wet ingredients listed with…
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- Add this lemon glaze:
- 3 tablespoons organic confectioners’ sugar + 1 teaspoon lemon juice, whisked together in a small bowl until thickened. Add more confectioners’ sugar as needed to thicken your glaze.
Chocolate Chip
A classic cookie transformed into a delicious gluten free vegan muffin. Why is it that melty chocolate chips always make everything better? To kick up the chocolate goodness, try the best ever healthy chocolate chip muffins.
- Once the batter is made, simply fold 1 ½ cups chocolate chips into vegan gluten free muffins batter.
- Once the batter is evenly distributed into cups, top with 2-3 tablespoons mini vegan chocolate chips.
Cinnamon Sugar
For when I’m craving cinnamon sugar donuts, but still want to be “good.” Haha. These cinnamon sugar vegan gluten free muffins are sweet and cozy, with a bit of warm, comforting spice courtesy of ground cinnamon. The best part of these muffins? The crunchy, sweet topping that’s packed with cinnamon sugar delight. Also try my vegan cinnamon bread and my cinnamon streusel muffins.
- For the dry ingredients: add 1 to 1 ½ teaspoons ground cinnamon
- Once the batter is evenly distributed into cups, sprinkle this mixture over the muffin tops before baking:
- 1 teaspoon coconut sugar
- 1/8 teaspoon ground cinnamon
More Vegan Gluten Free Muffins Recipes
- Healthy Vegan Gluten Free Blueberry Muffins
- Gluten Free Vegan Dark Chocolate Muffins
- Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
- Vegan Zucchini Muffins (Gluten Free, Egg Free)
- Blueberry Orange Muffins
- Gluten Free Chocolate Muffins (Paleo)
- Lemon Blackberry Muffins
- Gluten Free Banana Oat Muffins (Vegan)
Tools You Need
- GF Oat Flour
- Blanched Almond Flour
- Unbleached Muffin Liners
- Muffin Pans
- Large Batter Scoop
- Coconut Sugar
Muffin Time Never Looked So Good
Imagine sitting down to a basket brimming with a beautiful variety of gluten free vegan muffins. You can pluck out half of a blueberry muffin, perhaps a quarter of a lemon poppy seed, and most definitely an entire chocolate chip muffin. I can’t wait to see what your muffins basket looks like! Be sure to snap a pic and share it on Instagram, tagging me @beamingbaker. ‘Til our next sweet adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
💖 📸 😋
📸 Did you make this gluten free vegan muffin recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
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1 Batter for Countless Vegan Gluten Free Muffins
- Total Time: 45 minutes
- Yield: 8-12 muffins 1x
- Diet: Vegan
Description
The ultimate batter for vegan gluten free muffins! Customize this gluten free vegan muffin batter to your liking with add-ins like chocolate chips and blueberries, lemon zest and so much more.
Ingredients
Dry Ingredients
- 2 ¼ cups gluten free oat flour or homemade oat flour
- ½ cup finely ground, blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup water
- ½ cup non-dairy milk
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
Add-ins
- 1 to 1 ½ cups of your favorite add-ins (see post for flavor variations)
Optional Glaze
- 3 tablespoons organic, unrefined confectioners’ sugar*
- 1 teaspoon lemon juice or milk, depending on muffin recipe variation
Instructions
- Before starting, read through the post and select the variation you are making. Adjust the dry ingredients, wet ingredients, add-ins, and toppings as directed in the post.
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in add-ins from the recipe variation you selected earlier.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press toppings into muffin tops.
- Bake for 18-22 minutes. Mine took 20 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Optional Glaze ingredients until thickened. Drizzle muffins. Enjoy! Storing instructions below.
Notes
*You can also add more powdered sugar if you’d like a thicker glaze.
Storing Instructions: Store muffins in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Glaze when ready to eat, or day of.
To Freeze: Store in an airtight container or bag, unglazed, in the freezer for 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
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Hi Marcy! GF 1:1 should be fine for the oat flour, though every brand is a little different so I can’t guarantee the results. As for the almond flour, you could try using sunflower seed meal or cashew meal, if those work for your diet. Whatever you try, I’d love to hear how it turns out! 🙂
Can you substitute Gluten Free 1 to 1 Flour for the oat and almond flours? (Due to allergies)
Hi Marcy! GF 1:1 should be fine for the oat flour, though every brand is a little different so I can’t guarantee the results. As for the almond flour, you could try using sunflower seed meal or cashew meal, if those work for your diet. Whatever you try, I’d love to hear how it turns out! 🙂
I love it! No doubt, this is absolutely amazing!
Thanks so much, Erin!
Oh wow! This is heaven sent! I was just looking for a vegan muffin!
Yay! What perfect timing!
Gluten free muffins sound good! It would be perfect for my husband too!
Oh that’s awesome! Hope he enjoys them! 🙂
This recipe makes muffins so easy! They turn out perfect.
Yay! ☺️ I’m so glad to hear it!
I am so excited to try these vegan muffins! They sound amazing!
I just know you’re gonna love them!
I am loving these vegan muffins! They are incredible!!
Thanks Katerina!
Those are some seriously delicious looking muffins. I’ll have to give this recipe a try. I’m not even vegan, and I’m excited about them.
Yes! I think you’ll find a few flavors you’ll really enjoy, Beth. 🙂