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Delicious Vegan Cinnamon Breakfast Muffins

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Embarking on a road trip? These vegan cinnamon breakfast muffins, featured in my “Road Trip Food Ideas” article, are a deliciously satisfying option for your morning hunger. Packed with flavors from cinnamon, ginger, and juicy raisins, they offer a nutritious, portable breakfast that’s perfect for on-the-go vegans.

When you’re taking a road trip as a vegan it’s crucial to have a wide range of road trip snacks prepared in advance. Finding vegan food while on the road is tricky, especially if you’re trying to eat healthily while traveling.

Not only are these vegan breakfast muffins tasty and convenient but they’re also filled with wholesome ingredients that provide sustained energy for your journey. Let’s dive into the recipe and start your day with a burst of flavor!

Vegan Cinnamon Breakfast Muffins
Delicious Vegan Cinnamon Breakfast Muffins
Vegan breakfast muffin

Vegan Cinnamon Breakfast Muffins

Recipe Author

Jenna Mecklenburgh
The ideal on-the-go breakfast, these vegan cinnamon breakfast muffins are healthy, filling, and easy to prepare. They’re one of the best road trip snack ideas for adults and kids, alike.
Full of plant-based goodness, they are also suitable for those following a vegan diet or anyone looking for a great, dairy-free baking alternative.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 24 muffins
Calories 107 kcal


  • 1 Large bowl
  • 1 Medium bowl
  • 1 Small Bowl
  • Muffin tins
  • Silicone or paper muffin liners
  • Grater
  • Stirring spoon
  • Oven


  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1.5 tbsp baking powder
  • 1 tsp baking soda
  • cup wholemeal flour
  • ½ cup almond meal (fine)
  • ½ cup oatmeal (fine)
  • cup desiccated coconut
  • cup golden brown sugar
  • 2.5 tbsp Chia seeds
  • 8 tbsp water
  • 1⅕ cup carrot (finely grated)
  • ¾ cup apple (finely grated)
  • cup raisins
  • 3 tbsp orange juice
  • 3 tbsp sunflower oil
  • 3 tbsp soy milk (or dairy-free milk alternative)
  • 1.5 tsp vanilla essence (or extract)


  • Preheat your oven to 400°F (200°C). Prepare your muffin tins with silicone or paper liners.
  • In a large bowl, combine the cinnamon, ginger, baking powder, baking soda, wholemeal flour, almond meal, oatmeal, desiccated coconut, and brown sugar.
  • In a separate medium bowl, mix the chia seeds with 8 tbsp of water. Set aside for 5 minutes to allow the seeds to absorb the water.
  • In a small bowl, cover the raisins with boiling water. Let them soak for a few minutes to plump up, then drain off the water.
  • Add the orange juice, sunflower oil, soy milk, and vanilla extract to the soaked chia seeds. Stir well to combine.
  • Grate the carrot and apple. Add these, along with the drained raisins and the chia seed mixture, to the large bowl with the dry ingredients. Stir until everything is well combined.
  • Divide the batter evenly among the muffin cups.
  • Bake at 400°F (200°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15 minutes. The muffins should be firm to the touch and a toothpick inserted into the center should come out clean.
  • Allow the muffins to cool completely before eating or storing. This will make them easier to remove from the muffin cups and more enjoyable to eat.


  • Store the muffins in an airtight container. They will keep fresh for up to 3 days. Enjoy a healthy breakfast on the go!
  • Make sure to drain the raisins thoroughly before adding them to the mix to avoid excess moisture.
  • When grating the carrot and apple, it's better to have finer pieces. It will ensure a smoother texture in your muffins.
  • Using silicone muffin cups instead of traditional paper cups can help prevent the muffins from sticking.


Serving: 1gCalories: 107kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.002gSodium: 185mgPotassium: 75mgFiber: 2gSugar: 7gVitamin A: 1084IUVitamin C: 2mgCalcium: 85mgIron: 1mg
Keyword Plant-Based, Vegan, vegan breakfast muffins, vegan cinnamon breakfast muffins
Tried this recipe?Let us know how it was!


  • These muffins can be stored in an airtight container at room temperature for up to 3 days.
  • If you want to keep them longer, you can freeze them. Simply place the cooled muffins in a freezer-safe bag or container. They will last for up to 3 months. Defrost overnight in the refrigerator or at room temperature for a few hours when ready to enjoy.
  • Note that freezing and thawing can slightly change the texture of the muffins, but they’ll still taste delicious.


  • If you’re not following a vegan diet, you can use regular milk in place of soy milk.
  • For a gluten-free version, substitute the wholemeal flour with a gluten-free flour mix and ensure your oatmeal is certified gluten-free.
  • To add more fiber and nutrition, you could add some chopped nuts or seeds, such as walnuts or sunflower seeds.
  • You could switch out the raisins for other dried fruits like cranberries or apricots for a different flavor profile.

Top Tips

  • Freshly grating your apple and carrot right before using keeps them from browning and ensures maximum flavor.
  • Soaking your chia seeds beforehand allows them to gel, which helps bind the muffins together. This is especially important in vegan baking where eggs are not used as binders.
  • To ensure your muffins are baked evenly, rotate your muffin tin halfway through the baking time.
Image of Iain The Founder Of The Road Trip Expert

Iain Salter

Founder & Editor of The Road Trip Expert

Iain founded The Road Trip Expert in 2019 and continues to manage the website to this day. The inspiration to start the blog came during an extensive road trip around Europe with two friends that spanned several months and involved over 25,000km of driving. He first developed a passion for backpacking in 2014 and has had the pleasure of exploring over 60 countries.


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