Gluten-Free Vegan Yogurt Muffins

A Delightful Treat for Everyone!

Are you looking for a scrumptious muffin recipe that’s tasty, easy to whip up, and perfect for everyone, regardless of dietary restrictions? Look no further than these delightful Gluten-Free Vegan Yogurt Muffins! With their moist texture and delightful flavors, these muffins are not just a great snack but can also make a wonderful breakfast option. Fun fact: yogurt muffins first gained popularity among health-conscious bakers looking to create a softer, fluffier muffin without the extra calories! This recipe stands out because it’s not only gluten-free and vegan but also incredibly quick to prepare—making it ideal for busy mornings or delightful afternoon snacks. If you love banana bread or blueberry muffins, you’ll enjoy these too! So grab your apron, and let’s dive into this muffin-making adventure that your family will surely cherish.

What are Gluten-Free Vegan Yogurt Muffins?

You might be wondering, “Why on earth did it take so long for muffins to go gluten-free and vegan?” The name says it all! These muffins ditch the traditional wheat flour and dairy while replacing them with hearty gluten-free flour and creamy, dairy-free yogurt. But wait—why “yogurt” muffins? Well, just imagine the difference it makes when yogurt adds that extra moisture and tenderness! You know what they say, “the way to a man’s heart is through his stomach!” So why not find your way to everyone’s heart with these delectable muffins? Ready to bake? Grab your ingredients and let’s make something scrumptious!

Why You’ll Love These Gluten-Free Vegan Yogurt Muffins

There are plenty of reasons to adore these Gluten-Free Vegan Yogurt Muffins! First and foremost, they come together in a breeze—the preparation is quick, freeing you up for more time with your loved ones. Secondly, making your own muffins saves money compared to shop-bought options, allowing you to indulge guilt-free. And let’s not forget about the toppings: think fresh berries, a sprinkle of cinnamon, or even dark chocolate chips! Compared to store-bought vegan muffins, which can be loaded with sugars and preservatives, these homemade options are flavor-packed and wholesome. So why not treat yourself and your family to a batch today? Let’s get baking!

How to Make Gluten-Free Vegan Yogurt Muffins

Quick Overview

These Gluten-Free Vegan Yogurt Muffins are a cinch to make! You’ll find that the simplicity of combining wet and dry ingredients leads to a flavorful and satisfying muffin that you can enjoy any time of day. With a prep time of just about 15 minutes and baking time of 20-25 minutes, these muffins can be your go-to recipe when you need a tasty treat in no time!

Key Ingredients for Gluten-Free Vegan Yogurt Muffins

• 1 cup gluten-free all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup dairy-free yogurt (coconut or almond yogurt works well)
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• Optional: 1/2 cup of fresh fruit, nuts, or chocolate chips

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. Combine the Wet Ingredients: In another bowl, mix together the dairy-free yogurt, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients, and gently stir until just combined. Be careful not to overmix!
5. Add Any Optional Ingredients: If you’re using fresh fruit, nuts, or chocolate chips, gently fold them in now.
6. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Enjoy: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

What to Serve Gluten-Free Vegan Yogurt Muffins With

These delightful muffins pair beautifully with a variety of delicious offerings! For breakfast, serve them alongside a warm cup of herbal tea or freshly brewed coffee. Want to elevate your snack game? Try matching them with a dollop of your favorite vegan spread or homemade jam. For a cozy afternoon treat, a light, fruity smoothie or a refreshing glass of almond milk will do wonders!

Top Tips for Perfecting Gluten-Free Vegan Yogurt Muffins

• Ingredient Substitutions: Don’t have almond milk? Feel free to swap it with soy milk or oat milk; just ensure whatever you use is plant-based. Also, if you prefer not using coconut sugar, brown sugar is an excellent alternative.
• Don’t Overmix: It can be tempting to blend everything until smooth, but overmixing can lead to tough muffins. Stir just until the mixture is combined for the best texture.
• Experiment with Flavors: Feel free to get creative! Use different fruits such as raspberries, blueberries, or even diced apples. Spices like cinnamon or nutmeg can also add warmth and depth.

Storing and Reheating Tips

If you happen to have leftovers (which is rare!), store your muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to three months! Just remember to let them cool completely before freezing. To reheat, pop a muffin in the microwave for about 15-20 seconds or until warmed to your liking, or simply leave them out to thaw at room temperature, and enjoy!

Give these Gluten-Free Vegan Yogurt Muffins a try, and you’ll discover a new favorite that’s not just good for you, but delish too! Happy baking!

Gluten-Free Vegan Yogurt Muffins

Deliciously moist and fluffy, these gluten-free vegan yogurt muffins are perfect for breakfast or a snack, easy to make, and can be customized with your favorite fruits or toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: Gluten-Free, Vegan

Calories: 160

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup coconut sugar Can be substituted with brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1 cup dairy-free yogurt Coconut or almond yogurt works well
• 1/4 cup almond milk Can substitute with soy milk or oat milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Optional Add-Ins

• 1/2 cup fresh fruit, nuts, or chocolate chips Add as desired

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.
2. In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together the dairy-free yogurt, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients, and gently stir until just combined, being careful not to overmix.
5. Gently fold in any optional fresh fruit, nuts, or chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months. Reheat in the microwave for about 15-20 seconds or let thaw at room temperature.