30 Fluffy & Moist Dairy Free Muffin Recipes to Bake Now

These days the idea of fluffy, moist muffins that are dairy free has me craving the warm scent of the oven. I put this post together because I wanted a simple way to bake comfort without dairy. Inside you’ll find 30 dairy-free muffin recipes that rise tall, stay tender, and smell like a cozy bakery at home.

Here is who it’s for. If you’re dairy-free for health reasons, cooking for kids with allergies, or you just want muffins that stay soft without dairy, this post is for you. If you love a quick, satisfying breakfast or snack, you’ll find options that fit your day and your pantry.

What you’ll get is a lot of warmth in one bite. I pulled together 30 muffins that cover bright fruit flavors, chocolatey treats, and comforting classics. Each recipe uses simple ingredients you likely have on hand. You’ll also find tips to swap in dairy-free milks, use oil or dairy-free butter substitutes, and keep the crumb light and moist.

A few practical tips help you win the bake every time. Measure flour by spoon and level, then mix just until the batter comes together. Bake with a steady oven and resist the urge to peek too soon. Use room temperature ingredients when you can. These small habits help you avoid a dense crumb and keep muffins fluffy.

How to use this guide is simple. Start with a flavor that lifts your mood, gather the staples, and bake a batch. These muffins make a great breakfast, snack, or lunchbox treat. The recipes are easy to follow and don’t demand fancy equipment or hard-to-find ingredients.

If you try one today, I’d love to hear how it goes. Tell me which flavors you loved and what you want next. This is real, friendly baking you can do now, right in your own kitchen.

1. Classic Blueberry Muffins

If you want a dairy-free muffin that stays soft and moist, this classic blueberry batch is for you. Juicy berries pop in every bite, and a hint of lemon lifts the flavor. These muffins stay fluffy thanks to plant-based milk and a little oil. They bake quickly and keep well, so you can have a batch ready for the week.

Here is why this recipe works for dairy-free kitchens. The batter stays tender without butter, and the blueberries keep the muffins moist inside.

Classic Dairy-Free Blueberry Muffins

Ingredients

– 1 1/2 cups gluten-free flour blend

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1/4 cup coconut oil, melted

– 1 cup almond milk (or any plant-based milk)

– 1/2 cup maple syrup

– 1 teaspoon vanilla extract

– 1 cup fresh blueberries

Step-by-step making process

1. Preheat to 350°F (175°C) and line a muffin tin with liners.

2. In a large bowl, whisk together flour, baking powder, and salt.

3. In a separate bowl, whisk melted coconut oil, almond milk, maple syrup, and vanilla until smooth.

4. Pour wet into dry and mix just until combined. Gently fold in blueberries.

5. Fill each cup 3/4 full. Bake about 20 minutes, or until a toothpick comes out clean.

6. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Tips

– For extra zing, add a bit of lemon zest.

– If using frozen blueberries, add them frozen to keep the batter from turning blue.

Nutrition & yield

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 150 per muffin

– Each muffin is low in fat, rich in blueberries’ antioxidants, and a good source of fiber.

Next steps: bake a batch and freeze extra muffins for quick, dairy-free breakfasts.

2. Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

You want a quick, dairy-free muffin that stays moist and tasty. These Chocolate Chip Banana Muffins fit. They pair ripe bananas with chocolate chips for a soft bite. They work for breakfast or a snack anytime.

Why they work: coconut sugar and coconut oil keep the texture light. Almond milk adds moisture, and gluten-free flour keeps them airy. This batch makes 12 muffins in about 37 minutes. Each muffin is roughly 180 calories.

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 22 minutes

– Total Time: 37 minutes

– Calories: 180 per muffin

Nutrition note: Bananas provide potassium. The recipe is dairy-free and gluten-free.

Ingredients:

– 2 ripe bananas, mashed

– 1/2 cup coconut sugar

– 1/3 cup coconut oil, melted

– 1/2 cup almond milk

– 1 teaspoon vanilla extract

– 1 1/2 cups gluten-free flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup dairy-free chocolate chips

Step-by-step:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.

2. In a large bowl, whisk mashed bananas, coconut sugar, melted coconut oil, almond milk, and vanilla until smooth.

3. In a separate bowl, mix gluten-free flour, baking soda, and salt.

4. Stir dry into wet just until blended.

5. Fold in chips and scoop batter into cups.

6. Bake 20–22 minutes, until a toothpick comes out clean.

7. Cool on a rack before serving.

Optional: add extra chips on top for more chocolate.

3. Cinnamon Apple Muffins

You want a soft, dairy-free muffin that stays moist and cozy. Cinnamon and apples wake up your morning with warmth and scent. These muffins are simple, kid-friendly, and great when you need a quick breakfast or snack. Bake a batch, then freeze extras for fast treats.

Ingredients

– 1 1/2 cups gluten-free flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon cinnamon

– 1/2 cup coconut oil, melted

– 1 cup applesauce

– 1/2 cup maple syrup

– 1 teaspoon vanilla extract

– 1 cup diced apples

Instructions

1) Preheat to 350°F (175°C). Line a 12-cup muffin tin with liners.

2) In a bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.

3) In another bowl, whisk melted coconut oil, applesauce, maple syrup, and vanilla.

4) Stir wet into dry just until blended, then fold in the diced apples.

5) Scoop into liners to the top. Bake 20 minutes, or until a toothpick comes out clean.

6) Let muffins rest a few minutes, then cool completely.

Tips: use tart apples for a brighter bite. These muffins stay tender longer thanks to applesauce and oil.

Note: This recipe is gluten-free and dairy-free, made with pantry-friendly ingredients for easy weeknight baking.

4. Lemon Poppy Seed Muffins

You want a bright, dairy-free muffin that tastes fresh but is easy to bake. Lemon poppy seed muffins feel sunny on a busy morning. This gluten-free version keeps the texture light and the zing clean. You can bake a dozen and have a week of quick snacks.

Ingredients

– 1 1/2 cups gluten-free flour

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1/4 cup coconut oil, melted

– 3/4 cup maple syrup

– 1 cup almond milk

– 2 tablespoons lemon juice

– Zest of 1 lemon

– 2 tablespoons poppy seeds

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.

2. In a bowl, whisk the dry ingredients: gluten-free flour, baking powder, and salt.

3. In a separate bowl, mix melted coconut oil, maple syrup, almond milk, lemon juice, and lemon zest until smooth.

4. Pour the wet into the dry and stir just until combined. Fold in the poppy seeds.

5. Spoon the batter into the cups, about three quarters full, then bake 20 minutes until edges are golden and a toothpick comes out clean.

6. Let the muffins cool in the pan for a few minutes, then move them to a rack.

Glaze option

A light lemon glaze adds a pretty touch. To make it, whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over warm muffins.

5. Pumpkin Spice Muffins

You want a dairy-free muffin that tastes like autumn. These Pumpkin Spice Muffins give you that. They stay moist and fluffy. The cozy scent fills your kitchen as they bake.

Recipe Overview

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 170 per muffin

Nutrition: Pumpkins bring beta-carotene. You get color and a gentle sweetness.

Ingredients

– 1 1/2 cups gluten-free flour

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1 tsp pumpkin pie spice

– 1 cup pumpkin puree

– 1/2 cup coconut oil, melted

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line a muffin pan with liners.

2. Whisk the dry ingredients: gluten-free flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. In a separate bowl, mix pumpkin puree, melted coconut oil, maple syrup, almond milk, and vanilla until smooth.

4. Pour the wet mix into the dry mix. Stir until just combined.

5. Fill muffin cups about 3/4 full. Bake 20 minutes, or until a toothpick comes out clean.

6. Let muffins cool on a rack. If you like, sprinkle chopped pecans or walnuts on top.

FAQs

Q: Can I use fresh pumpkin?

A: Yes. Cook it first and puree until smooth.

6. Chocolate Avocado Muffins

Craving a rich chocolate treat that fits a dairy-free diet? These Chocolate Avocado Muffins give you that, with real creaminess from avocado. Cocoa deepens the flavor, while the avocado adds healthy fats and moist texture. They bake quickly, making a reliable snack or dessert you can grab on busy days.

Here is why they work for you: you get a fudgy bite that feels indulgent without dairy. The avocado keeps the batter smooth and the muffins soft inside. Maple syrup rounds out sweetness with a gentle touch, so you don’t feel over sugared. And you can mix in dairy-free chips for extra comfort.

Complete recipe

Ingredients

– 1 cup gluten-free flour

– 1/2 cup cocoa powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 ripe avocado, mashed

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1 teaspoon vanilla extract

– 1/2 cup dairy-free chocolate chips

Steps

1) Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.

2) In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3) In a second bowl, blend mashed avocado, maple syrup, almond milk, and vanilla until creamy.

4) Add the wet mix to the dry and stir just until combined; gently fold in the chocolate chips.

5) Spoon batter into muffin cups, filling about 2/3 full.

6) Bake for 18 minutes, or until a toothpick comes out clean.

7) Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Tips: for extra crunch, fold in chopped nuts or seeds before baking.

7. Carrot Cake Muffins

You want carrot cake flavor in a quick, dairy-free muffin.

These muffins stay fluffy and moist.

They use coconut oil and maple syrup for a clean texture.

They work for breakfast or dessert.

These muffins travel well, so you can share them or pack them for the road.

Carrot Cake Muffins (Dairy-Free & Gluten-Free)

Overview

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 160 per muffin

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon cinnamon

– 1 cup shredded carrots

– 1/2 cup coconut oil, melted

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a bowl, whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, salt, and cinnamon.

3. In a separate bowl, whisk the wet ingredients: melted coconut oil, maple syrup, almond milk, and vanilla.

4. Stir the wet into the dry until just combined, then fold in the shredded carrots.

5. Divide the batter among the cups and bake for 20 minutes, or until a toothpick comes out clean.

6. Let the muffins cool a bit before you enjoy them.

Tips

– For extra texture, fold in a handful of raisins or chopped walnuts.

Satisfy your sweet tooth and your health goals with these fluffy, moist dairy-free carrot cake muffins. Perfect for breakfast or dessert, they’re a delicious treat you can take anywhere!

8. Strawberry Banana Muffins

You want dairy free muffins that taste great and stay moist. You need a quick breakfast or snack your family will reach for. Strawberry banana muffins blend bright fruit with a soft, moist crumb.

This dairy free treat uses gluten-free flour and coconut oil for tenderness. Bananas add moisture and sweetness, while strawberries bring color and juice. To keep the batter light, mix just until the dry and wet parts come together.

Here is the complete recipe you can bake today.

Recipe overview

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 150 per muffin

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1 cup mashed ripe bananas

– 1/2 cup coconut oil, melted

– 1/2 cup maple syrup

– 1 tsp vanilla extract

– 1 cup diced strawberries

Instructions

1. Preheat to 350°F (175°C) and line a muffin pan with liners.

2. Whisk dry ingredients in a bowl.

3. Whisk wet ingredients in a separate bowl.

4. Stir wet into dry just until combined; fold in strawberries.

5. Divide batter among cups and bake 20 minutes, until a toothpick comes out clean.

6. Let muffins cool briefly before you eat one.

9. Peanut Butter Chocolate Muffins

Craving a chocolate treat that fits dairy-free and gluten-free needs? These Peanut Butter Chocolate Muffins are warm, moist, and bold with peanut butter flavor and plenty of dairy-free chips. They feel like a dessert in a muffin, yet they work beautifully for breakfast or a quick snack. You bake them fast and keep leftovers soft.

Here is the plan. Recipe at a glance:

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 18 minutes

– Total Time: 33 minutes

– Calories: 190 per muffin

Ingredients

– 1 cup gluten-free flour

– 1/2 cup cocoa powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup peanut butter

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1 teaspoon vanilla extract

– 1/2 cup dairy-free chocolate chips

Step by step

1) Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin or oil it lightly.

2) In a bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.

3) In another bowl, mix peanut butter, maple syrup, almond milk, and vanilla until smooth.

4) Pour the wet mix into the dry. Stir just until combined. Fold in the chocolate chips.

5) Divide the batter evenly among the cups. Bake 18 minutes, or until a toothpick comes out clean.

6) Let the muffins cool a bit before you bite. If you like, drizzle a little melted peanut butter on top for extra flavor.

Substitution tip

– You can swap almond butter for peanut butter if you prefer.

10. Raspberry Coconut Muffins

Craving a dairy-free muffin that still tastes like a sunny vacation? These Raspberry Coconut Muffins fit the bill. Raspberries bring a bright tang, and coconut milk adds a creamy, tropical hug. Gluten-free flour keeps the mix gentle on many diets, while shredded coconut gives a little crunch. They bake fluffy and moist in about 20 minutes, then cool quick for snacks or breakfast.

Here is the complete recipe you can follow step by step.

Raspberry Coconut Muffins

– Ingredients:

– 1 1/2 cups gluten-free flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup coconut milk

– 1/2 cup maple syrup

– 1 teaspoon vanilla extract

– 1 cup raspberries

– 1/2 cup shredded coconut

– Step-by-step instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.

3. In another bowl, whisk coconut milk, maple syrup, and vanilla until smooth.

4. Pour wet into dry and stir just until combined; fold in raspberries and shredded coconut.

5. Spoon batter into muffin cups, filling about 2/3 full.

6. Bake 20 minutes, or until a toothpick comes out clean. Let muffins cool before eating.

– Tips:

– You can swap raspberries for blueberries or blackberries for a tasty variation.

– If you use frozen raspberries, you may get a bit more moisture; adjust bake time by a minute or two.

Brighten your day with Raspberry Coconut Muffins! These dairy-free delights are not just a treat; they’re a little taste of paradise in every bite. Fluffy, moist, and bursting with flavor, they prove that gluten-free can be delicious!

11. Zucchini Bread Muffins

You want a dairy-free muffin that still feels cozy and fills you up. Zucchini adds moisture without stealing sweetness. The warm spices wake the flavor while keeping the muffin light. This treat hides veggies and tastes great with almost any morning routine.

These Zucchini Bread Muffins are a perfect fit for busy days. They work as a quick breakfast or a snack. With gluten-free flour and almond milk, they stay soft and tender.

Here is why they fit into your week: you mix, bake, and you have 12 muffins ready.

Complete recipe

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon cinnamon

– 1 cup shredded zucchini

– 1/2 cup coconut oil, melted

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1 teaspoon vanilla extract

Steps

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.

2. Whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, salt, and cinnamon.

3. In a second bowl, mix the shredded zucchini, melted coconut oil, maple syrup, almond milk, and vanilla until smooth.

4. Pour the wet mix into the dry mix and stir just until combined.

5. Divide the batter evenly among the muffin cups. Bake for 20 minutes or until a toothpick comes out clean.

6. Let the muffins rest a bit, then move them to a rack to cool.

Calories: 150 per muffin.

12. Cherry Almond Muffins

You want muffins that stay fluffy and dairy free. Cherry almond muffins give a bright bite from fruit and a warm, nutty note from almonds. They look inviting for brunch and are easy to bake. You can whip them up in a short while and share with friends.

Here is why this recipe works. The almond milk keeps them moist without dairy. The maple syrup adds a gentle sweetness that pairs with cherries. A touch of almond extract boosts the flavor without overpowering the fruit.

Complete recipe

Ingredients:

– 1 ½ cups gluten-free flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup almond milk

– ½ cup maple syrup

– 1 teaspoon almond extract

– 1 cup pitted cherries, chopped

– ¼ cup sliced almonds, for topping

Step-by-step instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, mix the flour, baking powder, baking soda, and salt.

3. In a second bowl, whisk almond milk, maple syrup, and almond extract until smooth.

4. Add the dry ingredients to the wet ones and stir just until combined.

5. Fold in the chopped cherries.

6. Spoon the batter into muffin cups and sprinkle sliced almonds on top.

7. Bake for about 20 minutes, or until the tops are lightly golden and a tester comes out clean.

8. Let muffins cool before you dive in.

Tip: For extra cherry flavor, swirl a bit of cherry jam on the tops after baking.

13. Matcha Green Tea Muffins

If you want a dairy-free muffin that stays tender, try these matcha muffins.

The matcha adds a light earthy note and a quick antioxidant boost.

They’re fast to make—about 15 minutes to prep and 20 minutes to bake.

The batch yields 12 muffins at roughly 150 calories each.

Servings: 12 muffins\n\n

Prep Time: 15 minutes\n\n

Cook Time: 20 minutes\n\n

Total Time: 35 minutes\n\n

Calories: 150 per muffin\n\n

Nutrition information: Matcha delivers antioxidants for a small health lift.\n\n

Ingredients:

– 1 ½ cups gluten-free flour

– 2 tablespoons matcha tea powder

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup coconut oil, melted

– ¾ cup maple syrup

– ½ cup almond milk

– 1 teaspoon vanilla extract

Step-by-step Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.\n\n

2. Whisk dry ingredients in a bowl: flour, matcha, baking powder, baking soda, salt.\n\n

3. Whisk wet ingredients in another bowl: melted coconut oil, maple syrup, almond milk, vanilla.\n\n

4. Pour wet into dry and stir until just combined.\n\n

5. Fill muffin cups about two-thirds full; bake 20 minutes or until a toothpick comes out clean.\n\n

6. Cool slightly before eating. For a richer finish, drizzle with coconut cream.\n\n

FAQ:\n

Q: Can I swap regular tea for matcha?\n

A: You can, but the flavor and color will change.

14. Oatmeal Raisin Muffins

Craving a dairy-free breakfast that still tastes like a treat? These Oatmeal Raisin Muffins fit the bill. Oats give fiber and staying power, while raisins add sweetness you can see in every bite. A touch of maple syrup and coconut oil keeps them soft and flavorful. They’re simple to bake, great for meal prep, and easy to enjoy all week.

Here is the complete recipe you can follow.

Ingredients

– 1 1/2 cups gluten-free oats

– 1 cup gluten-free flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup coconut oil, melted

– 1/2 cup maple syrup

– 1 cup almond milk

– 1 teaspoon vanilla extract

– 1/2 cup raisins

Steps

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, mix oats, gluten-free flour, baking powder, baking soda, and salt.

3. In another bowl, whisk melted coconut oil, maple syrup, almond milk, and vanilla until smooth.

4. Combine the wet and dry ingredients, then fold in the raisins.

5. Fill muffin cups to the top and bake for about 20 minutes or until a toothpick comes out clean.

6. Let muffins cool in the pan for a few minutes, then transfer to a rack.

Tip: add chopped walnuts or seeds for extra crunch. Store leftovers in a closed container for up to three days.

15. Tropical Coconut Pineapple Muffins

Craving a sunny muffin that fits a dairy-free diet? These Tropical Coconut Pineapple Muffins bring a beach vibe to your kitchen. They stay moist from crushed pineapple and coconut milk, with a gentle sweetness from coconut oil. Bake a batch and have warm, tropical bites ready for busy mornings.

Ingredients

– 1 1/2 cups gluten-free flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup coconut oil, melted

– 1/2 cup maple syrup

– 1 cup pineapple chunks, crushed

– 1/2 cup shredded coconut

– 1/2 cup almond milk

– 1 teaspoon vanilla extract

Complete recipe details

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 160 per muffin

Step-by-step instructions

1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin.

2. In a bowl, whisk together gluten-free flour, baking powder, baking soda and salt.

3. In another bowl, whisk melted coconut oil, maple syrup, crushed pineapple, shredded coconut, almond milk, and vanilla until smooth.

4. Stir the wet mix into the dry mix just until combined.

5. Spoon the batter into muffin cups about 3/4 full and bake for 20 minutes, or until a toothpick comes out clean.

6. Let the muffins cool before you eat them.

Quick tip

Top each muffin with a pineapple slice before baking for an extra tropical look.

16. Sweet Potato Muffins

Looking for a dairy-free muffin that stays soft and moist until the last bite? These Sweet Potato Muffins bring cozy flavor with cinnamon and a touch of maple. They use mashed sweet potato for natural moisture and extra sweetness. A quick mix and a short bake give you a breakfast or snack that fits busy mornings.

Here is why they work. Sweet potatoes add moisture and natural sweetness. Maple syrup brings a warm note. Coconut oil keeps the crumb soft, and gluten-free flour makes the texture light. Each muffin comes in around 180 calories and yields 12 muffins.

Next steps: scroll to the full recipe below and bake a batch this weekend.

Complete Recipe

– Ingredients:

– 1 ½ cups gluten-free flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 teaspoon cinnamon

– 1 cup mashed sweet potato

– ½ cup coconut oil, melted

– ½ cup maple syrup

– ½ cup almond milk

– 1 teaspoon vanilla extract

– Step-by-step:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners.

2. Whisk the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.

3. Whisk wet ingredients: mashed sweet potato, melted coconut oil, maple syrup, almond milk, and vanilla until smooth.

4. Stir wet into dry until just combined.

5. Fill cups about ¾ full. Bake 18-22 minutes, until a toothpick comes out clean.

6. Cool in the pan 5 minutes, then transfer to a rack.

Optional: a light sprinkle of cinnamon sugar on top before baking for extra sweetness.

17. Maple Pecan Muffins

You want a dairy-free muffin that stays soft and moist.

Maple and pecans add warmth and crunch.

This bake is quick and simple.

Twelve muffins come out fluffy in about 35 minutes.

Ingredients

– 1 1/2 cups gluten-free flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup maple syrup

– 1/2 cup coconut oil, melted

– 1 cup almond milk

– 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, whisk maple syrup, melted coconut oil, almond milk, and pecans until smooth.

4. Pour the wet mix into the dry mix. Stir just until combined. Don’t overmix.

5. Spoon batter into muffin cups, filling about 3/4 full.

6. Bake 20 minutes, or until a toothpick comes out clean.

7. Let muffins cool in the pan for 5 minutes, then move to a rack.

Enjoy warm or at room temperature. A light maple glaze on top is a nice finishing touch.

18. Blueberry Lemon Muffins

Craving muffins that are soft, moist, and dairy-free? This blueberry lemon version brings sweet fruit and bright citrus in every bite. You get a bakery-like texture with a gentle lemon zing, perfect for breakfast or a cozy brunch. Creamy coconut oil keeps them tender, while maple syrup lightly sweetens without heaviness. It’s simple, fast, and you can bake a fresh batch in about 30 minutes.

Here’s how you’ll get fantastic flavor with dairy-free ingredients. The batter stays moist, blueberry pockets pop with every bite, and the lemon aroma makes your kitchen smell sunny. If you want a bit more sparkle on top, a light sugar dusting before baking adds a tiny crunch.

Complete recipe

Ingredients

– 1 ½ cups gluten-free flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup coconut oil, melted

– ¾ cup maple syrup

– 1 cup almond milk

– Zest and juice of 1 lemon

– 1 cup fresh blueberries

Steps

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, mix melted coconut oil, maple syrup, almond milk, lemon zest, and lemon juice until smooth.

4. Pour the wet mix into the dry mix and stir until just combined.

5. Gently fold in the blueberries.

6. Fill each cup about two thirds full and bake 20 minutes, or until a toothpick comes out clean.

7. Let the muffins cool before you munch.

Optional tip: Sprinkle a pinch of sugar on top before baking for a crunchy finish.

Q: Can I use frozen blueberries?

A: Yes. Add them frozen and fold gently to avoid too much color bleed.

Next steps: bake a batch this weekend, then store leftovers in a airtight container for up to 3 days.

19. Almond Joy Muffins

You want a dairy-free muffin that still tastes like a candy bar. These Almond Joy muffins blend chocolate, almonds, and coconut into soft, fluffy bites. They work for breakfast, a quick snack, or a cozy dessert. Each muffin runs about 200 calories and uses simple, pantry-friendly ingredients.

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup cocoa powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup almond milk

– 1/2 cup maple syrup

– 1/2 cup shredded coconut

– 1/2 cup chopped almonds

– 1/2 cup dairy-free chocolate chips

Step-by-step

1. Preheat the oven to 350°F (175°C). Line a muffin pan with liners.

2. In a bowl, whisk the dry ingredients: gluten-free flour, cocoa powder, baking soda, and salt.

3. In another bowl, mix the wet ingredients: almond milk, maple syrup, shredded coconut, and chopped almonds.

4. Pour the wet into the dry. Stir just until combined. Fold in the dairy-free chocolate chips.

5. Spoon the batter into the cups, about three quarters full. Bake 20 minutes, or until a toothpick comes out clean.

6. Let the muffins cool completely.

7. Optional finish: sprinkle extra almonds and shredded coconut on top before serving for a little crunch.

20. Lemon Blueberry Muffins

You want a lemony muffin that fits a dairy-free and gluten-free diet. You want it moist and bright, not dry. The lemon zest wakes up the whole bite, and the blueberries pop with juice. This version stays fluffy and easy to bake, ideal for busy mornings or a quick snack. Below is a complete, dairy-free lemon blueberry muffin recipe you can trust.

Complete Recipe

Yields: 12 muffins | Prep: 10 minutes | Bake: 20 minutes | Total: 30 minutes | Calories: 150 per muffin

Ingredients:

– 1 1/2 cups gluten-free flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 3/4 cup maple syrup

– 1/2 cup almond milk

– Zest and juice of 1 lemon

– 1 cup blueberries

Instructions:

1. Heat oven to 350°F (175°C) and line a muffin pan.

2. In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.

3. In a separate bowl, mix maple syrup, almond milk, lemon zest, and lemon juice until smooth.

4. Pour the wet into the dry and gently fold in the blueberries.

5. Divide batter among muffin cups and bake 20 minutes, or until a toothpick comes out clean.

6. Let muffins cool a bit before eating.

Tip: You can drizzle a simple lemon glaze on top for extra lemon flavor.

21. Ginger Peach Muffins

These Ginger Peach Muffins bring together bright peaches and a warm kick of ginger. They stay moist without any dairy. They work for busy mornings or a tasty afternoon treat. You’ll notice a refreshing, comforting bite in every bite.

Complete recipe details

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 160 per muffin

Ingredients

– 1 ½ cups gluten-free flour

– ½ teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ teaspoon ground ginger

– 1 cup diced peaches

– ½ cup coconut oil, melted

– ½ cup maple syrup

– ½ cup almond milk

– 1 teaspoon vanilla extract

Directions

1) Preheat your oven to 350°F (175°C) and line your muffin tin with liners.

2) In a bowl, mix gluten-free flour, baking powder, baking soda, salt, and ground ginger.

3) In another bowl, whisk melted coconut oil, maple syrup, almond milk, and vanilla until smooth.

4) Combine the wet and dry ingredients, then fold in diced peaches.

5) Fill muffin cups and bake for about 20 minutes or until a toothpick comes out clean.

6) Allow to cool before serving.

Tip: Fresh ginger can boost the zing if you want a stronger flavor.

FAQ

Q: Can I use canned peaches?

A: Yes, just ensure they are well-drained.

A burst of ginger warmth meets sweet peach perfection in these dairy-free muffins! Bake up a batch for a quick, guilt-free treat that’s moist, light, and oh-so-delicious!

22. Chocolate Chip Muffins

Craving a rich, dairy-free chocolate muffin? You can bake a batch that stays moist and fluffy, with pockets of melted chocolate. The batter uses gluten-free flour and cocoa for bold flavor and comes together fast. You’ll have 12 muffins ready for breakfast or a quick treat.

Next steps.

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup cocoa powder

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup coconut oil, melted

– 3/4 cup maple syrup

– 1/2 cup almond milk

– 1 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.

2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.

3. In a separate bowl, whisk melted coconut oil, maple syrup, and almond milk until smooth.

4. Stir wet mix into dry mix until just combined. Fold in the chocolate chips.

5. Divide batter evenly among cups, about 3/4 full. Bake 20 minutes, or until a toothpick comes out with a few crumbs.

6. Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Serve warm for gooey chocolate goodness.

FAQ

Q: Can I add nuts to the batter?

A: Yes. Walnuts or pecans work well.

23. Maple Cinnamon Muffins

Craving a warm, dairy-free treat for a cozy morning? These Maple Cinnamon Muffins blend the rich sweetness of maple with the gentle bite of cinnamon. They bake fluffy and soft, with a comforting aroma that fills your kitchen. You get a quick breakfast or a tasty snack that fits dairy-free goals.

Complete recipe

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 160 per muffin

Ingredients

– 1 1/2 cups gluten-free flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1/2 teaspoon cinnamon

– 1/4 cup coconut oil, melted

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.

2. In a bowl, whisk the dry ingredients: gluten-free flour, baking powder, baking soda, salt, and cinnamon.

3. In another bowl, blend the wet ingredients: melted coconut oil, maple syrup, and almond milk.

4. Pour the wet into the dry and mix until just combined.

5. Fill the muffin cups about three-quarters full; bake 18–22 minutes, or until a toothpick comes out clean.

6. Let muffins cool on a rack. If you like, dust with a pinch more cinnamon for a fresh aroma.

Tips: For a kid-friendly option, add a handful of chopped walnuts or pecans before baking.

24. Orange Cranberry Muffins

Want a bright, dairy-free muffin that still feels like a treat? Orange cranberry muffins pair tangy berries with fresh citrus for a festive bite. The tart cranberries wake up the palate, while orange juice and zest lift the batter. This batch bakes quickly and works well for holiday gatherings or a sunny weekend breakfast.

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 160 per muffin

Nutrition note: These muffins supply a good amount of vitamin C and stay moist without any dairy.

Here is the complete recipe you can bake today.

Ingredients

– 1 1/2 cups gluten-free flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup coconut oil, melted

– 1/2 cup orange juice

– 1/2 cup maple syrup

– 1 cup cranberries, chopped

– Zest of one orange

Step-by-step instructions

1) Preheat your oven to 350°F (175°C). Line a muffin tin with liners.

2) In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

3) In another bowl, whisk the melted coconut oil, orange juice, maple syrup, and orange zest until smooth.

4) Pour the wet mix into the dry ingredients. Stir just until combined, then fold in the chopped cranberries.

5) Divide the batter evenly among the muffin cups, filling about 3/4 full. Bake for 20 minutes, or until a toothpick comes out clean.

6) Let the muffins cool in the pan for a few minutes, then transfer to a rack.

Optional finishing touch: a light drizzle of orange glaze on top for extra sweetness.

FAQs

Q: Can I use dried cranberries?

A: Yes. Soak dried cranberries in hot water for a few minutes to soften before adding to the batter.

Brighten your day with a muffin! Orange cranberry muffins are not just a treat; they’re a celebration of flavors that wakes up your palate and lifts your spirits. Bake a batch, and let the festivities begin!

25. Cherry Vanilla Muffins

Craving a dairy-free treat that tastes like sunshine? Cherry vanilla muffins give you soft, moist bites with a fruity zing. They work for breakfast, a snack, or a quick dessert. You’ll see how a few simple swaps keep the batter fluffy every time. Here is why they’re a solid go-to. Let’s break it down.

Ingredients

– 1 ½ cups gluten-free flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup coconut oil, melted

– ½ cup maple syrup

– ½ cup almond milk

– 1 teaspoon vanilla extract

– 1 cup pitted cherries, chopped

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. In a bowl, mix the dry ingredients: flour, baking powder, baking soda, salt.

3. In another bowl, whisk the wet ingredients: melted coconut oil, maple syrup, almond milk, vanilla.

4. Pour wet into dry. Stir just until combined, then fold in cherries.

5. Divide batter into cups. Bake 18–22 minutes until a toothpick comes out clean.

6. Let muffins cool on a rack before serving.

Tips

– If you use frozen cherries, thaw and drain extra juice first.

– For extra aroma, add a touch of almond extract.

Nutrition note: Cherries bring antioxidants, adding a small health boost to your treat.

26. Pumpkin Chocolate Chip Muffins

Looking for a moist, dairy-free muffin that tastes like fall in a bite? These Pumpkin Chocolate Chip Muffins fit the bill. The pumpkin keeps them tender, and dairy-free chips add a gentle sweetness. They stay soft the next day when stored in a covered container. They work for breakfast, a quick snack, or dessert.

Recipe Overview

– Servings: 12 muffins

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 180 per muffin

Nutrition Information

Pumpkin adds vitamins and fiber. It keeps moisture without dairy. These muffins stay a nice, easy treat.

Ingredients

– 1 ½ cups gluten-free flour

– ½ teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 teaspoon cinnamon

– 1 cup pumpkin puree

– ½ cup maple syrup

– ½ cup almond milk

– ½ cup dairy-free chocolate chips

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.

3. In another bowl, blend pumpkin puree, maple syrup, and almond milk until smooth.

4. Stir the wet mix into the dry ingredients. Fold in chocolate chips gently.

5. Spoon batter into cups. Bake 20 minutes, or until a toothpick comes out clean.

6. Let muffins cool a bit before you bite in.

Serve warm for the best chocolate melt.

27. Chocolate Peanut Butter Muffins

You want a dairy-free muffin that still tastes like a treat. These Chocolate Peanut Butter Muffins are moist and fluffy with a deep chocolate bite. A creamy peanut butter swirl keeps them rich in every bite. They’re perfect for quick breakfasts or a satisfying snack.

Recipe snapshot

– Servings: 12 muffins

– Prep time: 10 minutes

– Cook time: 20 minutes

– Total time: 30 minutes

– Calories: about 190 per muffin

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup cocoa powder

– 1/2 tsp baking powder

– 1/2 tsp baking soda

– 1/2 tsp salt

– 1/2 cup peanut butter

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1 tsp vanilla extract

– Optional: 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin.

2. Whisk dry ingredients in a bowl.

3. Whisk wet ingredients in another bowl.

4. Pour wet into dry and mix until just combined.

5. Scoop batter into cups, add chips if you like, and bake 18–22 minutes.

6. Cool a few minutes before the first bite.

Nutrition

About 190 calories per muffin. Peanut butter adds protein and helps keep you full.

Tips

For extra chocolate, fold in chips or drizzle melted chocolate after cooling.

FAQ

– Can I use sunflower seed butter? Yes. It may change the flavor slightly.

28. Almond Flour Muffins

Do you want a dairy free muffin that stays soft and moist? These almond flour muffins are your answer. You get a gentle, nutty bite from almond flour and a hint of maple sweetness. They bake quickly and give you a batch you can grab on busy mornings. For extra flavor, add berries or chips to the batter.

Recipe at a glance

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 170 per muffin

Nutrition info: Almond flour brings healthy fats that help you feel full and satisfied.

Ingredients

– 2 cups almond flour

– ½ teaspoon baking soda

– ½ teaspoon salt

– ½ cup maple syrup

– ½ cup almond milk

– 1 teaspoon vanilla extract

Step-by-Step

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a bowl, whisk almond flour, baking soda, and salt.

3. In another bowl, mix maple syrup, almond milk, and vanilla until smooth.

4. Stir wet and dry just until combined.

5. Fill cups about two thirds full. Bake 18–22 minutes until a toothpick comes out clean.

6. Let muffins cool on a rack before serving.

Optional: fold in blueberries or chocolate chips for extra flavor.

FAQs

Q: Can I use regular flour instead?

A: Yes, you can swap in all-purpose flour, but the muffins will no longer be gluten-free.

29. Coconut Flour Muffins

You want a muffin that is fluffy and dairy free. Coconut flour gives a light crumb and a hint of coconut aroma. These muffins stay moist because of coconut oil and almond milk. They fit a gluten-free diet and still taste great for breakfast or a snack.

Complete recipe details

Ingredients

– 1 1/2 cups coconut flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup coconut oil, melted

– 1/2 cup maple syrup

– 1 cup almond milk

– 1 teaspoon vanilla extract

Step-by-step instructions

1) Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2) In a bowl, whisk together the dry ingredients: coconut flour, baking powder, baking soda, and salt.

3) In a separate bowl, whisk the wet ingredients: melted coconut oil, maple syrup, almond milk, and vanilla until smooth.

4) Pour the wet mix into the dry mix and stir just until combined.

5) Fill muffin cups about 3/4 full.

6) Bake for 20 minutes, or until a toothpick comes out clean.

7) Let the muffins cool in the pan for a few minutes, then transfer to a rack.

Notes

– Coconut flour soaks up moisture, so you can’t skip the wet ingredients.

FAQ

Q: Can I swap other flours for coconut flour?

A: You can, but the muffins won’t be gluten-free anymore.

30. Pumpkin Oat Muffins

Looking for a dairy-free muffin that stays moist and fills your kitchen with fall scent? You want something wholesome you can grab on busy mornings. These Pumpkin Oat Muffins deliver cozy pumpkin flavor with a soft, bready bite from oats. They bake fast, keep well, and work as a snack or quick breakfast.

Recipe Overview:

– Servings: 12 muffins

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 180 per muffin

Complete Ingredients:

– 1 cup gluten-free oats

– 1 1/2 cups gluten-free flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1 cup pumpkin puree

– 1/2 cup maple syrup

– 1/2 cup almond milk

– 1/4 cup coconut oil, melted

– Optional: 1/2 cup dairy-free chocolate chips

Step-by-step Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. In a large bowl, mix oats, flour, baking powder, baking soda, salt, and cinnamon.

3. In a separate bowl, whisk pumpkin puree, maple syrup, almond milk, and melted coconut oil until smooth.

4. Stir the wet into the dry just until combined; avoid overmixing.

5. Divide batter evenly among cups. Bake 18–22 minutes, until a toothpick comes out clean.

6. Let muffins cool 5 minutes in the pan, then transfer to a rack.

Notes:

– Add chocolate chips for a fun twist.

– If you prefer sweeter muffins, add an extra tablespoon maple syrup.

Conclusion

With these 30 delicious dairy-free muffin recipes, your baking adventures are sure to be delightful and fulfilling. Each muffin offers unique flavors and textures, catering to various tastes and dietary preferences.

Experiment with these recipes to find your favorites and share them with your friends and family for a fun baking experience. Happy baking!

Frequently Asked Questions

What Are Some Easy Dairy Free Muffin Recipes I Can Try?

If you’re looking for easy muffin recipes that are also dairy-free, you’ve come to the right place! Some delightful options include Classic Blueberry Muffins, Chocolate Chip Banana Muffins, and Cinnamon Apple Muffins. These recipes are simple to follow and yield fluffy, moist muffins that everyone will love.

Don’t forget to check out the full list of dairy free muffin recipes in the article for more delicious ideas!

Are These Muffin Recipes Also Gluten-Free?

Yes! All the muffin recipes featured in the article are not only dairy-free but also gluten-free. They use alternative flours like almond flour and coconut flour to ensure that you enjoy fluffy muffins without gluten. So, whether you have dietary restrictions or just want a healthier treat, these muffins are perfect for you!

Can I Substitute Ingredients in These Muffin Recipes?

Absolutely! Baking is all about creativity, and you can certainly substitute ingredients to suit your taste preferences or dietary needs. For instance, you can swap out maple syrup for agave nectar or use different fruits in your muffins. Just keep in mind that substitutions may affect the texture or flavor slightly. Feel free to experiment and make these dairy free muffin recipes your own!

How Can I Ensure My Muffins Stay Moist and Fluffy?

To keep your muffins moist and fluffy, make sure not to overmix your batter. Gently fold in the wet and dry ingredients until just combined. Also, using ingredients like mashed bananas, applesauce, or yogurt (dairy-free, of course) can help add moisture. Lastly, don’t skip the baking powder or baking soda as they are essential for that perfect rise!

What Are Some Healthy Muffin Ideas for Breakfast?

If you’re looking for healthy muffin ideas to kickstart your day, try recipes like Oatmeal Raisin Muffins or Sweet Potato Muffins. These options are packed with nutrients and are great for a quick breakfast. Pair them with some fruit or a nut butter for a well-rounded meal that keeps you satisfied throughout the morning!