Vegan Autumn Muffins

Vegan Autumn Muffins


"This recipe is perfect on a cold autumn morning, and is quick to make! These muffins are flavorful and filling but not heavy, and they are dairy-free and egg-free for anyone who avoids those foods. It is good these are easy to make, because my kids love them so much they don't last long!"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Heat oven to 375 degrees.
  2. Stir all ingredients together in a large bowl until well-mixed. Batter will be thick.
  3. Lightly grease a muffin tin or use muffin cup liners.
  4. Spoon batter evenly among the muffin cups. This recipe will fill a regular-sized 12-muffin tin.
  5. Bake muffins at 375 degrees for 15-20 minutes until golden brown on top.


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