ARKEPIN
7 Vegan Coffee Bread & Muffin Recipes
Learn how to bake 7 delightful vegan coffee bread and muffin recipes that will elevate your mornings and satisfy your sweet cravings. Discover your new favorite treat!
Classic Vegan Coffee Cake
Classic Vegan Coffee Cake is a delightful dessert that pairs perfectly with a steaming cup of coffee or tea. This moist and tender cake is infused with cinnamon flavors and topped with a crumbly streusel, making it a versatile treat suitable for breakfast, brunch, or any time you crave a sweet indulgence. Plus, this vegan version ensures that everyone can enjoy a slice without dairy or eggs.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Coconut oil (melted) | 1/2 cup |
| Non-dairy milk | 1 cup |
| Vanilla extract | 1 teaspoon |
| Brown sugar | 1/2 cup (for topping) |
| Rolled oats | 1/2 cup (for topping) |
| Additional cinnamon | 1 teaspoon (for topping) |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil, non-dairy milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Prepare the topping by mixing brown sugar, rolled oats, and cinnamon in a bowl.
- Pour half of the batter into the prepared pan, sprinkle with half of the topping, then add the remaining batter and finish with the rest of the topping.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before slicing and serving. Enjoy your classic vegan coffee cake!
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Chocolate Chip Coffee Muffins
Chocolate Chip Coffee Muffins are a delightful morning treat that combines the rich flavors of coffee with sweet chocolate chips. These vegan muffins are moist, fluffy, and perfect for enjoying with your favorite cup of brewed coffee or tea. They provide a wonderful balance of sweetness and bitterness, making them an excellent choice for breakfast or as an afternoon snack.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Ground coffee (instant or brewed) | 2 tablespoons |
| Coconut oil (melted) | ⅓ cup |
| Non-dairy milk | 1 cup |
| Vanilla extract | 1 teaspoon |
| Vegan chocolate chips | ¾ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ground coffee.
- In another bowl, combine the melted coconut oil, non-dairy milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely. Enjoy your delicious chocolate chip coffee muffins!
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Cinnamon Swirl Vegan Bread
Cinnamon Swirl Vegan Bread is a delightful and warm treat that perfectly captures the cozy flavors of cinnamon and sugar, making it an ideal choice for breakfast or a satisfying snack. This soft and fluffy bread is swirled with a sweet cinnamon filling and topped with a light glaze, making it irresistible for anyone who enjoys a dash of sweetness in their baked goods. Plus, it’s completely vegan!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 tablespoon |
| Non-dairy milk | 1 cup |
| Coconut oil (melted) | ⅓ cup |
| Applesauce | ½ cup |
| Vanilla extract | 1 teaspoon |
| Brown sugar (for filling) | ½ cup |
| Ground cinnamon (for filling) | 1 tablespoon |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- In a separate bowl, combine non-dairy milk, melted coconut oil, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- In a small bowl, mix brown sugar and ground cinnamon for the filling.
- Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon filling over it, then top with the remaining batter and finish with the remaining filling.
- Swirl the batter gently with a knife and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious cinnamon swirl vegan bread!
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Mocha Almond Muffins
Mocha Almond Muffins are a delicious vegan treat that combines the rich flavors of coffee and chocolate with the delightful crunch of almonds. Perfect for a breakfast on-the-go or a mid-afternoon snack, these muffins are not only quick to whip up but also bursting with flavor, making them a favorite among coffee lovers and health enthusiasts alike.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Cocoa powder | ½ cup |
| Granulated sugar | ¾ cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Ground coffee | 2 tablespoons |
| Non-dairy milk | 1 cup |
| Vegetable oil | ⅓ cup |
| Applesauce | ½ cup |
| Vanilla extract | 1 teaspoon |
| Sliced almonds (for topping) | ¼ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and ground coffee.
- In another bowl, mix non-dairy milk, vegetable oil, applesauce, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed; do not overmix.
- Spoon the batter into the muffin tins and sprinkle sliced almonds on top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy your Mocha Almond Muffins!
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Banana Nut Coffee Bread
Banana Nut Coffee Bread is a delightful vegan treat that’s perfect for breakfast or as a snack anytime during the day. This moist and flavorful bread combines the natural sweetness of ripe bananas with the rich taste of coffee and crunchy walnuts, making it a wonderful choice for coffee lovers. Enjoy a slice with your favorite non-dairy milk or coffee for a cozy morning or afternoon break.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Ripe bananas (mashed) | 3 medium |
| Ground coffee | 2 tablespoons |
| Non-dairy milk | ⅓ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts | ½ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and ground coffee.
- In another bowl, combine mashed bananas, non-dairy milk, vegetable oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just mixed; add in chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for about 10 minutes before transferring it to a wire rack. Enjoy your Banana Nut Coffee Bread!
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Pumpkin Spice Coffee Muffins
Pumpkin Spice Coffee Muffins are a delightful vegan treat that captures the essence of fall with their warm spices and rich pumpkin flavor. These fluffy muffins are infused with brewed coffee, making them a perfect pick-me-up for breakfast or a snack. Enjoy them warm with a drizzle of maple syrup or as they are for a simple and satisfying treat.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | ¾ cup |
| Baking powder | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Pumpkin puree | 1 cup |
| Brewed coffee (cooled) | ⅓ cup |
| Non-dairy milk | ⅓ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Chopped pecans (optional) | ½ cup |
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix together pumpkin puree, brewed coffee, non-dairy milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; fold in chopped pecans if using.
- Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack. Enjoy your Pumpkin Spice Coffee Muffins!
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Espresso Walnut Bread
Espresso Walnut Bread is a scrumptious vegan loaf that combines the rich flavors of espresso with the crunchy texture of walnuts. This bread is perfect for breakfast, as a snack, or served alongside your favorite beverage. It’s moist, flavorful, and sure to impress anyone who takes a bite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Instant espresso powder | 2 tablespoons |
| Non-dairy milk | 1 cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts | ¾ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, salt, and espresso powder.
- In another bowl, combine the non-dairy milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; fold in chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy your Espresso Walnut Bread!
