Some batters need vigorous mixing at a particular stage; others become tougher when stirred long after the flour is incorporated. Follow the method rather than trying to make every mixture perfectly glossy.
For many muffins and quick breads, combine the dry and wet ingredients only until the flour is incorporated. Scrape the bottom and sides so dry pockets do not remain, but avoid beating simply because the batter looks a little lumpy.
Make the other preparations first: heat the oven, line the pan, and measure the additions. That way the batter does not sit while you search for a tin or chop chocolate.
If the recipe uses whipped aquafaba or another aerated mixture, folding instructions serve a different purpose. Preserve the air as directed. There is no single mixing rule that fits every vegan bake, which is why the sequence matters as much as the ingredient list.