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1 Batter for Countless Vegan Gluten Free Muffins featured image

1 Batter for Countless Vegan Gluten Free Muffins

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5 from 6 reviews


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.



Dry Ingredients

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


  • 1 to 1 ½ cups of your favorite add-ins (see post for flavor variations)

Optional Glaze


  1. 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.
  2. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
  3. In a large bowl, sift together all the dry ingredients.
  4. 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.
  5. In a medium bowl, whisk together all wet ingredients. Whisk until well incorporated.
  6. 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.
  7. 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.
  8. Bake for 18-22 minutes. Mine took 20 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  9. 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.


*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