These Vegan Red Velvet Muffins are the ultimate treat! They're perfect for a naturally sweet breakfast that is full of whole foods plant based ingredients. They're moist and fluffy, and have that perfect sweet chocolaty red velvet flavor.
Red Velvet is an extremely popular cake and cupcake flavor, but why should it stop there? There are so many ways to enjoy the chocolatey goodness of red velvet. These muffins are perfect for anyone who enjoys cake more than icing!
Ingredients For Red Velvet Muffins:
These Red Velvet Muffins are one of my favorite vegan muffin recipes to bake, because they only require a few simple ingredients that you probably already have on hand. They're gluten-free, vegan, oil-free, and refined sugar-free, so they're a perfect healthy bake for everyone!
For The Red Velvet Muffins:
- Dry Ingredients:
- Gluten-Free Flour - Any gluten-free flour will work. However I always recommend this brand. I think it's the best 1 : 1 replacement for regular flour, and it contains more fiber and protein than other gluten-free blends.
- Oat Flour - Do not buy pre-made oat flour. It is incredibly easy to make yourself with a blender. You don't need a fancy blender either, any blender will work perfectly!
- Baking Powder - Helps to give these red velvet muffins the ultimate light and fluffy muffin top.
- Cacao Powder - You can use cacao, or cocoa. I personally like to use cacao, because it's loaded with antioxidants, and tastes the same!
- Maple Crystals - Maple Crystals are my favorite natural sweetener to use when baking. They work just like cane sugar and have the perfect rich sweet taste that is not overpowering. However they are actually sweeter than cane sugar, so you don't have to use as much, and they have a lower glycemic index, so they are much healthier. I always buy mine in bulk from Wilderness Poets. It's the most affordable place to get them, and if you use my code: "VEGAN10" you can get $10 off your purchase!
- Ground Flaxseed - Will be turned into a flax egg when soaked with water. Flax eggs work very similar to regular egg, except it's high in fiber and healthy omegas.
- Wet Ingredients:
- Soy Milk - I strongly recommend using unsweetened soy milk for these vegan red velvet muffins. Soy milk makes the best vegan buttermilk, and the higher fat content makes the muffins much more moist.
- Vinegar - This combined with the soy milk makes the perfect vegan buttermilk. Any vinegar will work, however I recommend using white vinegar, because the flavor isn't as strong.
- Water - This will be added to the ground flaxseed to make the flax egg.
- Unsweetened Applesauce - Is one of my favorite oil substitutes to use for vegan baking, because it adds sweetness, and helps keep the baked goods moist.
- Plant Based Red Food Coloring - Use a natural food coloring to avoid toxic artificial colorings. You will have to use a lot, but it is possible to achieve that classic red velvet look. It will be slightly darker in color, but it will be red.
- Vanilla Extract - I love adding vanilla extract to baked goods, because it ties all the flavors together. I always opt for Mexican Vanilla, because it has a much richer flavor.
- Plant Based Yogurt - This helps to achieve the perfect red velvet flavor, and add moistness to the muffins.
For The Cream Cheese Glaze:
- Plant Based Cream Cheese - There are many different brands that make delicious vegan cream cheese. However I always use Kite Hill, because it has the perfect cream cheese flavor, it's oil-free, and made with clean and simple ingredients.
- Maple Syrup - I like to add a little bit of maple syrup to the cream cheese to create the perfect glaze. Any natural sweetener will work such as date syrup, or yacon syrup.
- Vanilla Extract - I like to add a little vanilla extract to the glaze just to balance out the tartness of the cream cheese.
See recipe card for quantities.
How To Make Red Velvet Muffins:
These Red Velvet Muffins are the perfect vegan baked good, because they're super easy to make, and nobody will even be able to tell that they're vegan!
Begin by preheating the oven to 350. Next, sift all the dry ingredients together in a large bowl.
Make the flax egg by combining the ground flaxseed with the water and setting aside for 10 minutes.
Make the vegan buttermilk by combining the vinegar and the soy milk.
Add the wet ingredients to the bowl and mix until smooth.
Pour into a lined muffin pan and place in the oven to bake for 25 minutes, or until it passes the toothpick test. Once done, take out of the oven and allow to cool for 10-15 minutes.
While the muffins are cooling, add the cream cheese glaze ingredients together and mix until smooth. Add to a piping bag with a small hole, and glaze over the muffins.
Hint: Gluten-Free and vegan muffins are more dense than traditional baked goods, so it's completely normal for some of the muffin to end up on the toothpick when testing if it's done. Just make sure that it's not raw batter, it'll be easy to tell the difference.
If you don't have a particular ingredient on hand, or have any allergy, there are plenty of easy substitutions you can make to these red velvet muffins.
- Soy-Free - Although I recommend using soy milk for these muffins, you can use other plant based milks and still have success with the recipe. I would recommend using oat milk, or coconut milk.
- Cacao Powder - If you have a chocolate allergy, you can still make these vegan red velvet muffins. You can use carob powder which is a chocolate substitute that works just like cacao/cocoa powder!
- Maple Crystals - If you don't have time to order the maple crystals (since most grocery stores don't carry them), there are substitutions that can be made. Coconut sugar, and pure cane sugar will work 1 : 1, however they are not quite as healthy, so just keep that in mind.
Red Velvet Muffin Variations:
There are plenty of ways to spice up this red velvet muffin recipe. Here are some of my favorite ways to enjoy these muffins!
- White Chocolate - add vegan white chocolate chips to these red velvet muffins for the ultimate chocolatey muffin.
- Filled - Scoop out about a tablespoon of the muffin after baking and fill it with the cream cheese glaze. You can also add the filling before baking, however this will be a bit messier.
Related Vegan Red Velvet Recipes:
- Vegan Red Velvet Cupcakes
- Red Velvet Overnight Oats
- Vegan Red Velvet Cheesecake Brownies
- Red Velvet Baked Oats
These Vegan Red Velvet Muffins are perfect for all kinds of bakers, because they require minimal equipment. All you will need is:
- Mixing Bowls - Any mixing bowls will work. You will need one large, and one medium.
- Muffin Pan - This red velvet muffins recipe can be made with a 6 or a 12 sized muffin pan. The cooking time will be less if using a 12.
- Cupcake Liners - These are optional, but I like to add them. I spray mine with a tiny bit of cooking oil to avoid them sticking to the muffins.
As always, you can find direct links to the equipment I use, and more on my Amazon Storefront!
How To Store These Vegan Red Velvet Muffins:
How you store these red velvet muffins is very important. Gluten-free flour can dry up in the oven, so it's important to make sure that they are properly stored to keep the moistness of the muffin.
I recommend storing them in some sort of air-tight container to avoid them from drying out. Most air tight containers are quite shallow, which makes it hard to store things like muffins. These are my go-to large storage containers.
Make sure to let the red velvet muffins cool completely before spreading the cream cheese glaze on top. The glaze will melt if put on the muffins too quickly, so just keep that in mind.
Frequently Asked Questions:
Many people have the misconception that red velvet and chocolate are the same aside from the color. I can assure you that they are not. Red velvet is made using more buttermilk, and is more fluffy in texture. Therefore the flavor of red velvet and chocolate is completely different.
Related Vegan Muffin Recipes:
Looking for other vegan muffin recipes like this? Try these:
Red Velvet Muffins
- 1 muffin pan
- 1 cup gluten-free flour
- 2 cups oats blended into flour
- ¾ cup maple crystals "VEGAN10" for $10 off!
- ⅓ cup cacao powder
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 tablespoon ground flaxseed
- 2 teaspoon plant based red food coloring
- 1 ¼ cup unsweetened soy milk
- 2 tablespoon vinegar
- ⅔ cup unsweetened applesauce
- 3 tablespoon vegan yogurt
- 2 teaspoon vanilla extract
- 6 tablespoon water
For The Cream Cheese Glaze:
- 1 8 oz package vegan cream cheese
- 3 tablespoon maple syrup
- ½ teaspoon vanilla extract
- Begin by preheating the oven to 350.
- Sift all the dry ingredients together in a large bowl.
- Make the flax egg by combining the ground flaxseed with the water and setting aside for 10 minutes.
- Make the vegan buttermilk by combining the vinegar and the soy milk.
- Add the wet ingredients to the bowl and mix until smooth.
- Pour into a lined muffin pan and place in the oven to bake for 25 minutes, or until it passes the toothpick test. Once done, take out of the oven and allow to cool for 10-15 minutes.
- While the muffins are cooling, add the cream cheese glaze ingredients together and mix until smooth. Add to a piping bag with a small hole, and glaze over the muffins.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Wear hot mitts when removing hot items from the oven.
See more guidelines at USDA.gov.
Looking for more whole foods plant based recipes? Check out some of my recent recipes:
I absolutely love red velvet and these were the perfect red velvet muffins! Thank you!
Christina's Bread Bakes
Easy, and I really liked using oat flour, I'll be doing more baking with it!
Muffins are so great for breakfast, that’s you for recipe!
have never thought of baking red velvet into a muffin loves this idea!
So delicious and perfect for a treat!
these muffins are so delicious! sweet, simple, and so cute too!
The color on these makes my heart happy!
These look so fluffy and mouth watering. I have a feeling my kids are going to love these! Thanks for this yummy recipe!
I made these over the weekend and they are delicious! ? I used whole wheat flour since I don’t need to be gluten-free and they came out amazing. Mine were quite as red as typical red velvet but they were still just as good. I also liked that they weren’t overly sweet. Will definitely make again.
I made these red velvet muffins for Valentine’s Day breakfast tomorrow! I couldn’t wait to try one so me and my partner split one and WOW! Super moist and fluffy I couldn’t believe they were gluten-free/oil-free! The cream cheese glaze was amazing, I could eat it by the spoonful to be honest haha. I had to run to my computer to write a review ? thanks for this delicious recipe, it’s definitely a keeper!
These are delicious and beautiful! I love the idea of adding white chocolate chips!
I used plain flour to make these yummy cupcakes. They came out so delicious that it was hard to stop eating them!