Whole Wheat Muffins (Vegan)

Dense and dry muffins are a thing of the past with these incredibly soft Whole Wheat Muffins! Made completely vegan and with pantry staples, it’s a healthier muffin recipe that you can feel good about eating for breakfast!

Do you hate baking with whole wheat flour because of dense or dry results? I know this challenge pretty well to say in the least. Say goodbye to those problems and hello to these fluffy, soft, and moist muffins!

No, you are not dreaming, and YES, a soft and fluffy muffin made of whole wheat flour can be achieved! Usually, I find baking with whole wheat flour to be somewhat of a challenge because baked-goods can easily turn dense or dry without the proper modifications. But these muffins are anything but that.

This recipe has become my new go-to base when I want muffins that lean on the healthier side (although I do love my Soft Blackberry Muffins made with all-purpose flour too 😉 ). These have tons of texture on the outside and a fluffy, moist inside.

And despite this being a basic muffin recipe, they are great tasting and stand well on their own. I find the coconut sugar gives them *just* the right amount of sweetness and flavor, but they also taste amazing with additional mix-ins, such as blueberries, walnuts, or even chocolate chips!

Main Ingredients:

Let’s talk about the key ingredients we will be using for these muffins…

• Whole Wheat Flour: Less processed than all-purpose flour and contains more fiber.
• Coconut Sugar: You can easily substitute for the same amount of brown sugar if you do not have coconut sugar on hand.
• Coconut Oil: Measure when solid, then melt in the microwave.
• Apple Cider Vinegar + Milk of your choice: This will act as our homemade buttermilk and makes these muffins vegan-friendly. You can, of course, substitute for actual buttermilk if you prefer.
• Baking powder, baking soda, cinnamon vanilla extract

How to Make Whole Wheat Muffins:

• Start by preparing your homemade buttermilk by combining the apple cider vinegar and milk of your choice (I use almond milk). Set aside and let it sit for 5 minutes. *if using buttermilk, skip this step.
• Whisk together the whole wheat flour, coconut sugar (can substitute for brown sugar), salt, baking powder, baking soda, and cinnamon.
• Add the vanilla extract, coconut oil, and non-dairy milk + vinegar mixture (or buttermilk if not making vegan). Mix until *just* incorporated (batter may be lumpy).

• Spoon the muffin batter into each muffin pan about 3/4 of the way full. Optional, but I like to add a sprinkle of coconut sugar on top to give the muffins a slight boost of sweetness and texture.

• Bake for 10-12 minutes or until a toothpick comes out clean.
• Let the muffins cool for 5 minutes in the pan before transferring to a cooling rack.

Possible Variations:

I like this muffin recipe because it’s a good base for mix-ins. Try…

• Berries: Blueberries, blackberries, or raspberries make for a healthy mix-in.
• Chocolate Chips: You can never go wrong with chocolate chips!
• Nuts: My favorites are walnuts and pecans!

Storage Instructions:

These taste best straight from the oven, but can also be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.

More Muffin Recipes:

• Soft Blackberry Muffins
• Vegan Plum Muffins
• Peanut Butter Chocolate Chip Muffins

Recipe adapted from King Arthur Flour.

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