Maple Glazed Donut Muffins |vegan + gluten-free|

Maple Glazed Donut Muffins |vegan + gluten-free|

Maple Glazed Donut Muffins are easy to make, deliciously drizzled with glaze & perfect to serve as a breakfast treat! Vegan, Nut-free & GF

Maple Glazed Donut Muffins

We’ve been making these Maple Glazed Donut Muffins for years!  In fact, a similar recipe was posted almost 7 years ago when this blog went by another name and the photos were not so pretty 😂.  So, today, we are bringing them back and showing you the little changes that were made to make this not only vegan & nut-free, but also gluten-free so all my GF friends can enjoy as well.Maple Glazed Donut Muffins

This recipe initially came about when I was trying to find Xander a donut he could eat….a rather difficult task when you can’t have anything with dairy or eggs.  Then add that it also has to be free from nuts, and that rules out almost everything!  So……into the pantry I went, gathering all my favorite ingredients, hoping to create a treat that would bring a smile to his face.Maple Glazed Donut Muffins

You don’t have to choose

I’m not really a donut fan, unless it’s a cakey donut.  Forget those sugar sweet, melt in your mouth donuts…I want something heartier than that.  Therefore, instead of choosing between making a doughnut and a muffin, I figured we’d have the best of both worlds! These  “Free from” maple glazed doughnut muffins are perfect for those of us that just can’t make up our minds in the morning! AND they are guaranteed to bring a smile to your face as well.

Maple Glazed Donut Muffins

 Adaptable Maple Glazed Donut Muffins

You may not have the same allergies or restrictions that our family does, but that’s ok.  Like most of my recipes, this is easily adaptable.  I find that most people ask me about the use of egg replacers and in the past, I’ve had luck with both Neat Egg and Ener-G Egg Replacer.  However, using free range eggs is also an option for those of you who aren’t egg-free.  Not on a g-free diet?  Have no fear, regular all-purpose flour works perfectly too.  That’s what we used originally in this recipe.

Maple Glazed Donut Muffins

Live Love Bake

I absolutely love baking and I really love making recipes that my family and friends can eat freely, like these Maple Glazed Donut Muffins. And in case you’re looking for a few more allergy-friendly baked goods, how about Chocolate Banana Split Muffins from Eat Dairy Free, Chocolate Zucchini Muffins, Baked Pumpkin Donuts  or Double Chocolate Donuts from Allergy  You just can’t go wrong with donuts or muffins for breakfast.

Maple Glazed Donut Muffins

Let’s Get Baking

Print off the recipe, grab the ingredients and put on your apron….it’s time to make some donut muffins!

Maple Glazed Donut Muffins

2 votes


Maple Glazed Donut Muffins





Yield 12 muffins

These Maple Glazed Muffins are easy to make, fun to glaze and have the texture of my favorite cake donut.  Vegan, Gluten-free & Nut-free. 


For the Muffins

  • 1/4 cup vegan butter (Earth Balance Soy Free)
  • 1/4 cup melted coconut oil (or vegetable oil) 
  • 1/3 cup granulated cane sugar
  • 1/3 cup light brown sugar
  • 2 egg replacers (2 TB Neat Egg + 4TB water)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanillla extract
  • 2 2/3 cups 1-for-1 GF Blend or All Purpose Flour (Used Bob's Red Mill)
  • 1 cup dairy free milk (coconut or flax)

For the Glaze

  • 2 tablespoon vegan butter, melted
  • 1 cup confectioners sugar, sifted
  • 3/4 teaspoon vanilla
  • 2 tablespoons hot water
  • 1 tablespoon maple syrup


  1. Preheat oven to 425° F.  Line 12 cup muffin tin with liners. 
  2. In the bowl of a standing mixer, use paddle attachment and beat together butter, oil and sugars until smooth.  Add in egg replacer. Turn mixer to low speed and add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until combined. Stir in the flour and milk, alternately and combine.
  3. Spoon batter into cups, filling 3/4.  Bake until muffin tops are pale golden and spring to the touch 15-18 minutes.  Cool 5 minutes in tin before transferring to a wire rack and cool 10 more minutes before glazing. 
  4. While muffins are cooling, melt butter in saucepan, add sugar and vanilla. Add water then stir in maple syrup.
  5.  Drizzle muffins with glaze or dip tops of muffins into glaze. Enjoy! 

Did you make this recipe?

Share your cooking fun with us by tagging @allergylicious and hashtag it #allergylicious so we are sure to see it.

Do you liked baked good for breakfast?  Are you team donut or team muffin?  

Share your answer below and if you give this recipe a try, please leave me a comment below with your feedback as well. I’d love to see your amazing pictures too – find me on BloglovinInstagram and/ or Facebook and be sure to tag @allergylicious so I don’t miss it. 😘


Maple Glazed Donut Muffin


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But wait, there's more

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  • Leslie
    Posted at 13:34h, 23 January Reply

    I like cakey donuts,too. I love the maple glaze. These are the perfect breakfast muffin!

  • Kelly
    Posted at 14:09h, 23 January Reply

    What a great recipe. And I love your pretty baking tin. Super cute!

  • jenna urben
    Posted at 17:51h, 23 January Reply

    I’ve been craving breakfast treats lately!! Thanks for sharing.

    • Nicole Dawson
      Posted at 09:41h, 31 January Reply

      Of course! I’m always craving sweets 🙂

  • K.C.
    Posted at 19:07h, 23 January Reply

    These look delicious. I could eat that glaze with a spoon!

  • Madison Haycock
    Posted at 19:29h, 23 January Reply

    A little off topic, but your muffin pan is super cute! I think this recipe will be a win for our family! Maple glazed donuts are big in our house!

  • Sharon @ What the Fork
    Posted at 19:34h, 23 January Reply

    I really like this recipe a lot! I could eat these any time of day, any day of the week!

  • Sarah
    Posted at 19:40h, 23 January Reply

    These look so scrumptious!! The best of both and you pulled off the combo perfectly, can’t wait to try them!

  • Alisa Fleming
    Posted at 20:16h, 23 January Reply

    If I bake these, my husband will eat the whole batch within 48 hours – guaranteed. Dangerous, very dangerous.

  • Kaila (The Wanderlust Celiac)
    Posted at 20:42h, 23 January Reply

    I absolutely love your muffin tin; it’s so cute! These look delicious too. It’s nice how the recipe is adaptable too.

  • Amanda
    Posted at 21:07h, 23 January Reply

    This recipe solves my donut or muffin dilemma. Now I can have my donuts and my muffins, too!

  • Kristina
    Posted at 07:53h, 25 January Reply

    ah, it is always a nice trip down memory lane to see those old posts… 🙂

    these look amazing, and I LOVE this muffin tin – so cute!

  • Kortney
    Posted at 07:02h, 26 January Reply

    That pan is so cute! I’m curious about your old blog… what was it called?

  • Jereann Zann
    Posted at 14:27h, 26 January Reply

    Oh my goodness these look out of this world delicious! And not needing to choose between donuts or muffins is awesome!

  • Megan
    Posted at 19:07h, 26 January Reply

    OH MY HECK! I used to make something like this pre-allergies and I had totally forgotten about it. Having all sorts of yummy flash backs now!

  • Jane Murray
    Posted at 17:41h, 30 January Reply

    Do you have a GF recipe for lemon poppyseed muffins? I’ve tried many, but they all dry! Thanks!

    • Nicole Dawson
      Posted at 09:39h, 31 January Reply

      Not yet Jane, but I do have one on its way. Stay posted.

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