Delicious Vegan Muffins: Pure Indulgence in Every Bite

Howdy folks! As a nutritionist and food blogger, I am thrilled to share with you a scrumptious gluten-free and vegan muffin recipe perfect for breakfast or brunch. These muffins are moist, delicate, and flavorful, making them not just healthy but also delicious. Whether you are looking for dairy-free, gluten-free, vegan, or simply a healthier alternative to traditional muffins, this recipe has got you covered.

But why go gluten-free and vegan? Well, for starters, if you have celiac disease or non-celiac gluten sensitivity, avoiding gluten is a must. Moreover, many people find that eliminating gluten from their diet salubriously impacts their overall health as well. Meanwhile, going dairy-free and vegan has numerous benefits too – it helps alleviate gut issues and reduce inflammation while also promoting ethical food choices. So these muffins are for anyone seeking a wholesome recipe that caters to different dietary preferences.

Now let’s get down to the nitty-gritty of what ingredients make these muffins so delectable yet nourishing. Think fresh rhubarb chunks combined with woody cardamom and topped with juicy orange zest – the flavors are simply heavenly. And the rest of the ingredients list won’t disappoint either – oats flour, arrowroot starch, tapioca flour – gives this muffin recipe depth in flavor while being easy to digest.

So dust off your measuring cups and let’s get baking some vegan and gluten-free muffins that will knock your socks off!

Why You’ll Love This Recipe

Gluten Free Vegan Muffins
Gluten Free Vegan Muffins

Folks, let me tell you a little something about this gluten-free vegan muffin recipe – it’s simply divine! With its combination of fresh rhubarb, orange zest, and cardamom spice, these muffins are an explosion of flavor in every bite.

But let’s be real here, the taste is not the only reason why you will love this recipe. For those who have dietary restrictions, this recipe is an absolute game-changer. It’s free of gluten, dairy, and animal products – making it accessible to everyone regardless of their health needs or lifestyle choices.

But just because it’s free from all of these ingredients doesn’t mean it lacks in taste or texture. It’s light and fluffy with a subtle sweetness from natural sweeteners like maple syrup and turbinado sugar. Plus, the use of oat flour, potato starch, and sorghum flour provides a nourishing balance of complex carbohydrates and fiber.

And for all you adventurous bakers out there, you can even switch up the fruit used in this recipe to try out different variations. From blueberries to apples to pumpkin – the possibilities are endless!

So trust me when I say that this gluten-free vegan muffin recipe is one that you don’t want to miss out on. It’s healthy, versatile and undeniably delicious – the perfect trifecta for a meal or snack anytime during the day.

Ingredient List

 Your morning just got a whole lot brighter with these gluten-free vegan muffins.
Your morning just got a whole lot brighter with these gluten-free vegan muffins.

Here are the wholesome, plant-based ingredients you will need to bake a batch of Gluten-free Vegan Muffins that is perfect for breakfast, snack or dessert! The basis of the recipe calls for a mixture of gluten-free flours and natural sweeteners such as turbinado sugar and honey. You can also make some substitutions depending on your preference, as well as available produce in the market.

Dry Ingredients

  • 2 cups gluten-free flour (made from ½ cup potato starch, ½ cup arrowroot, 1 cup sorghum flour, and ½ cup tapioca flour)
  • 1 cup blanched almond flour
  • ½ cup oat flour
  • ¾ cup granulated coconut sugar
  • 1 Tbsp baking powder
  • ¼ tsp sea salt
  • 2 tsp ground cinnamon
  • Optional: 1 tsp cardamom

Wet Ingredients

  • 1 cup unsweetened almond milk (or any plant-based milk)
  • Juice of 1 lemon
  • Optional: Zest of an orange or lemon
  • ¾ cup applesauce (unsweetened)
  • 2 Tbsp melted coconut oil
  • ⅓ cup maple syrup or honey (non-Vegan option)
  • 2 tsp vanilla extract

Fruit/ Vegetable Inclusions

[Choose one, or mix together!]


  • 1¼ cups fresh blueberries (you can also use frozen)


  • Zest and juice of an orange
  • Note: one stalk of fresh rhubarb can also be added for extra flavor


  • Zest of an orange or lemon
  • Whole carrots finely chopped

Apple Cinnamon

  • Chopped apples
  • Cinnamon

Apart from incorporating nutritious ingredients,this recipe ensures that each muffin is dairy-free, gluten-free and egg-free. Ensure you have all ingredients ready, always double-check that each ingredient is the right amount prepared prior to starting to bake. Now let’s move on to the recipe instructions so you can make these delicious muffins in no time!

The Recipe How-To

 Who says tasty treats have to be packed with gluten and dairy? Not us!
Who says tasty treats have to be packed with gluten and dairy? Not us!

It’s time to put all the ingredients together and make these delicious Gluten-Free Vegan Muffins come to life. Follow these simple steps, and you will have muffins that look like they were made by a pro baker.

Preheat Your Oven

Set your oven to 350°F (180°C) and then let it preheat while you mix the ingredients.

Mix the Dry Ingredients

Whisk together the gluten-free flour, oat flour, baking powder, xanthan gum, baking soda, and cardamom in a large mixing bowl until well combined.

Mix the Wet Ingredients

In a separate mixing bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract until they are well combined. Add in a half cup of applesauce along with the wet ingredients.

Make the Batter

Add minced rhubarb to the dry ingredients in the mixing bowl, then pour in half of these wet ingredients mixture into the dry ingredient mixture. Whisk lightly to combine it. Then pour in the other half of these wet ingredients mixture into the dry ingredient mixture along with a little more minced rhubarb. Now mix everything together thoroughly.

Prep Muffin Cups

Divide this batter evenly between 12 muffin cups that have been greased or lined with paper liners.


Put these muffins in your preheated oven and bake for 25 minutes. Check them at this time with a toothpick or cake tester to see if they’re done. If it comes out clean without any batter sticking to it or crumbly bits attached then your muffins are done.

These muffins are an excellent option for breakfast or dessert as they are delicious, easy and healthy at the same time!

Substitutions and Variations

 The perfect pick-me-up for those early morning blues.
The perfect pick-me-up for those early morning blues.

If you’re looking to switch things up, or if you have certain dietary restrictions or food preferences, fear not – this recipe is highly customizable. Here are some suggestions:

– Instead of using fresh rhubarb and orange, swap them out for other fruits like blueberries, raspberries, or diced apples.

– Adjust the sweetness by using a different type of sugar, like coconut sugar or granulated sugar for the turbinado sugar. You could even try using honey or maple syrup instead.

– For a lower fat option, substitute some or all of the coconut oil with unsweetened applesauce.

– If you don’t need these to be gluten-free, you can use regular all-purpose flour instead of the gluten-free flours blend mentioned in the ingredient list.

– Experiment with different spices for added flavor – cinnamon and nutmeg would make a lovely addition to these muffins. Add cardamom, vanilla extract or ginger for an extra punch.

– Make it vegan and dairy-free. Substituting milk with any plant-based alternative such as almond milk (unsweetened) gives your recipe a boost in terms of nutrition.

– For the extra texture that nuts provide, blanched almonds will work best here. Try roasting them first for an even richer flavor profile.

Regardless of which substitutions and variations you choose to make, these vegan gluten-free muffins will still turn out delicious and nutritious – perfect for any meal of the day!

Serving and Pairing

 Just the right amount of sweetness to start your day off right.
Just the right amount of sweetness to start your day off right.

Now that you’ve made these delicious Gluten-Free Vegan Muffins, it’s time to enjoy them. The muffins are perfect for breakfast or brunch, but they can also be served as a snack or dessert. As they are gluten-free and vegan, these muffins are suitable for almost everyone.

One of my favorite ways to enjoy these muffins is with a hot cup of coffee or tea. The warmth of the drink pairs well with the hearty texture of the muffin. You can also serve these muffins alongside fresh fruit for a light and healthy breakfast.

If you’re looking for something a bit more indulgent, try pairing these muffins with dairy-free yogurt, butter, or cream cheese. These toppings add a rich and creamy taste to your muffins, making them an ideal dessert option.

For an extra burst of flavor, try adding fresh berries or citrus fruits to your muffins. A sprinkle of cinnamon or nutmeg will also add warmth and depth to the muffin’s taste.

Whether you’re serving them to guests or enjoying them yourself, these Gluten-Free Vegan Muffins are sure to impress. So go ahead and experiment with different pairings and toppings until you find your favorite way to enjoy them.

Make-Ahead, Storing and Reheating

 Enjoy these muffins as a snack or take them with you for an on-the-go breakfast.
Enjoy these muffins as a snack or take them with you for an on-the-go breakfast.

Now that you have baked your delicious gluten-free and vegan muffins, you’ll want to know how to store, reheat, and make-ahead extras for a great muffin-filled week.

Once the muffins have cooled down completely, transfer them into an airtight container or freezer safe bag. You can keep them at room temperature for up to two days, in the refrigerator for a week, or in the freezer for about 3 months.

To reheat your muffins, either microwave them for 10-20 seconds or put them in a preheated oven at 350°F/175°C for 5-10 minutes depending on your desired temperature preference. If you want to have oven-fresh muffins every day of the week, toast them prior to serving.

If you plan on making a big batch ahead of time, double-wrap the cooled muffins using plastic wrap or tin foil and place them in a freezer-safe bag. Make sure to label the container with the name of the recipe and the date of baking.

When you’re ready to enjoy your make-ahead muffins, remove them from freezer storage and let them defrost at room temperature overnight before reheating or eating them cold. What could be better than waking up in the morning knowing that you already have an easy and delicious breakfast option?

Remember not to store glazed muffins in direct contact with each other as they might stick together and lose their shape. Keep an eye out for any signs of spoilage such as mold growth, off smells or flavors. We hope these tips help you enjoy your gluten-free vegan muffins anytime!

Tips for Perfect Results

 Wake up and smell the muffins - these babies are in a league of their own.
Wake up and smell the muffins – these babies are in a league of their own.

Now that you have all the ingredients and instructions to make the delicious gluten-free vegan muffins, let me share with you some tips to ensure that your muffins come out perfect every time.

Firstly, make sure to measure your ingredients accurately. Baking is a science, and even small variations can create a big difference in the texture and taste of your muffins. Using a digital kitchen scale is the best way to measure your ingredients accurately.

Secondly, when mixing the batter, do not overmix it. You want to mix everything just until everything is well combined. Overmixing will cause your muffins to turn dense and dry.

Thirdly, use room temperature ingredients whenever possible. This includes eggs, plant-based milk, and coconut oil. Room temperature ingredients mix better together, giving you a smoother batter.

Fourthly, warm up your oven before baking the muffins. This step helps reduce the risks of uneven cooking that can lead to burnt bottoms and undercooked tops.

Fifthly, don’t open the oven too often while baking your muffins. This will cause heat to escape from the oven, resulting in uneven cooking and leading to longer bake times.

Sixthly, let your muffins cool down in the pan for about 10-15 minutes before carefully transferring them onto a wire rack.

Finally, store leftover muffins in an air-tight container at room temperature or in the refrigerator if you are not planning on eating them within two days.

Adhering to these tips will ensure that you have perfect gluten-free vegan muffins every time you whip up this recipe!

Bottom Line

As a nutritionist and food blogger, I am always searching for the best recipes that are healthy and delicious. And this Gluten-Free Vegan Muffins recipe truly tops the list! With its combination of fresh ingredients, natural sweeteners, and gluten-free flours, these muffins are the perfect treat for anyone looking to maintain a healthy lifestyle.

Not only are these muffins easy to make and adaptable to different flavors, but they are also dairy-free and vegan-friendly. The recipe is perfect for those with gluten allergies or intolerances. They offer you plenty of options for substitutions, which means you can tailor them to your taste buds while still keeping to a healthy diet.

In conclusion, the gluten-free vegan muffin recipe is a must-try for every food lover. It’s an excellent way to indulge in some sweetness in a healthy way that will not compromise your health goals. With these muffins, you’ll have a scrumptious snack that will keep you both satisfied and feeling good.

So, go ahead and make these Gluten-Free Vegan Muffins today! I can assure you that it will be a delightful experience from start to finish. You won’t regret it!

Gluten Free Vegan Muffins

Gluten Free Vegan Muffins Recipe

This recipe comes from These muffins are moist, soft and are just all around good! I have changed up this recipe many times adding yogurt, mashed banana, no sugar and using stevia, OJ, every time these muffins turn out excellent!
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Prep Time 10 mins
Cook Time 20 mins
Servings 1 dozen
Calories 142.2 kcal


  • 2 cups sorghum flour or 2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 2 tablespoons arrowroot or 2 tablespoons potato starch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cardamom
  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup applesauce
  • 1/2 cup maple syrup, agave nectar or 1/2 cup honey
  • 1/2 cup oil or 1/2 cup melted virgin coconut oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated orange peel or 1 teaspoon orange, flavor
  • 2 -3 cups chopped fresh rhubarb
  • turbinado sugar, for topping each muffin (optional)


  • Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
  • 2. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
  • 3. In a separate bowl, whisk together the juice, applesauce, maple syrup, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and mix together well.
  • 4. Quickly add the rhubarb and gently fold into the batter.
  • 5. Spoon batter into oiled muffin tin, you will fill each cup to the top. Sprinkle each with a little turbinado sugar if desired. Bake at 350 degrees F for about 20 to 25 minutes. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.

Add Your Own Notes


Serving: 92gCalories: 142.2kcalCarbohydrates: 15.2gProtein: 0.3gFat: 9.2gSaturated Fat: 1.2gSodium: 267.6mgFiber: 0.6gSugar: 9.6g
Keyword < 30 Mins, Breakfast, Egg-free, Free Of..., Lactose-free
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