These vegan strawberry muffins are packed with fresh strawberry flavour, perfectly moist and sweet, but healthier than most. They come together in only 15 minutes with no more than 8 ingredients.
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🍓Why You Will Love This Recipe
Whether you’re looking for a healthier sweet snack, an easy summer dessert, or a delicious way to put fresh strawberries to good use, these muffins have got you covered.
Here’s what you’ll love about them:
- Every bite is packed with fresh fruity flavour
- Only 200 calories per muffin!
- Quick and super easy to make
- Less than 10 ingredients
- Easily portable – perfect for summer picnics, on-the-go-breakfast or easy snack
💡Expert Tips
- I don’t recommend making any major substitutions, other than using your milk of choice.
- Make sure the oven is sufficiently heated before you put the tin in. Turn it on as soon as you start making the recipe.
- If you have an oven with a fan setting, make sure it’s turned off, as this can cause the tops to burn too quickly while the centre remains undercooked. Bake these muffins on the regular oven setting.
- Use old-fashioned rolled oats, not quick oats.
- If you’re using frozen fruits, please follow the tips for baking with frozen fruits outlined below.
- If possible, use sweet, perfectly ripe fruits, otherwise the flavour can be quite bland.
🥣Ingredients You Will Need to Make Strawberry Muffins
- Rolled oats – Use old-fashioned rolled oats, not quick oats. This gives the muffins a nice chewy texture, whereas quick oats are too soft and will turn into mush while baking.
- Flour – All-purpose flour works best in this recipe. I recommend using a digital kitchen scale, because flour can be very tricky to measure. But, if you’re using measuring cups, make sure to use the spoon-and-level method. Spoon the flour into the measuring cup and then level off any excess flour with the back of a knife.
- Sugar – Use regular, granulated sugar.
- Baking powder – Acts as a leavening agent. Make sure to use fresh baking powder.
- Milk – I used unsweetened soy milk in this recipe, but other plant-based alternatives will work just as well, such as almond, oat, rice or coconut milk.
- Coconut oil – Use refined coconut oil, which has a practically non-existent coconut flour. If you’re using measuring cups, make sure to measure melted coconut oil.
- Vanilla extract – Adds the distinct sweet aroma. The higher the quality of your vanilla extract, the better the flavour.
- Strawberries – It’s best to use fresh, thinly sliced strawberries, although it’s also possible to use frozen strawberries. More tips on how to bake with frozen strawberries below.
Tips on Using Frozen Strawberries
This recipe works best from fresh strawberries, but if you don’t have any at hand, here are some tips for baking with frozen berries:
- Keep them frozen – thawed fruit will add excess liquid to the ingredients, which can make the batter too runny to bake properly.
- Coat in flour or cornstarch before baking – the flour absorbs some of the liquid and will help distribute the fruit evenly.
- Increase the bake time slightly – using frozen fruit brings down the core temperature of the batter. In this case, bake the muffins for about 5 minutes longer (35 to 40 minutes), and always check if they’re done with a toothpick (a toothpick inserted into a muffin should come out clean).
🔪How to Make Vegan Strawberry Muffins
These muffins are the easiest thing I’ve made in a long time, and will take just 15 minutes of prep time before you have them baking in the oven. Here’s how you do it.
Step One: Combine the ingredients.
In a large bowl, combine oats, flour, sugar and baking powder. In a smaller bowl, mix melted coconut oil with almond milk and vanilla extract. Pour wet ingredients into dry and stir until combined.
Step Two: Fold in the strawberries.
Once the batter is made, gently fold in the strawberries. The goal with folding is to incorporate all the strawberries into the batter without overmixing the batter or breaking apart the berries. It’s best to use a wooden spoon or plastic spatula and fold the batter from bottom to top in a “C” shape.
Step Three: Bake the muffins.
Divide the batter evenly between the 12 greased muffin cups. It’s easiest to use an ice cream scoop for this. Bake for 30 to 35 minutes.
🤷♀️Vegan Strawberry Muffins FAQs
No. Just make sure that if you’re not using a non-stick baking tin, you generously grease the tin with coconut oil.
However, if you’re making these muffins for a picnic or to eat them on-the-go, I would recommend using paper liners, as they’re much easier to transport that way.
This recipe makes 12 small muffins or 6 giant ones. If you’re making smaller muffins, you need to decrease the baking time for about 5-10 minutes. Check on them after 25 minutes.
These muffins will stay fresh when stored in an airtight container at room temperature for up to 3 days.
Yes! You can store individually wrapped muffins in the freezer for up to 2 months in a freezer-safe container or bag. Let them come to room temperature and warm in a toaster oven before eating if you like.
Looking for More Vegan Muffins? Give these a try
- Banana Bread Muffins [vegan + low fat + refined sugar free]
- Zucchini Muffins [vegan + low calorie]
- Apple Pie Muffins [vegan + low calorie]
- Lemon Blueberry Muffins [vegan + low calorie]
Click here for a complete listing of vegan muffin recipes.
Are You Here for the Strawberries?
Make sure you check out these recipes:
- Strawberry Banana Breakfast Smoothie
- 8-Ingredient Strawberry Crumble
- Strawberry Mango Oat Bars
- Strawberry Overnight Oats
Vegan Strawberry Muffins
Ingredients
- 1 cup (80g) rolled oats
- 1 ⅓ cup (165g) all-purpose flour
- ¾ cup (150g) sugar
- 1 ½ teaspoon baking powder
- ½ cup (110g) coconut oil, melted
- ¾ cup (180g) plant-based milk
- 1 teaspoon vanilla extract
- 1 cup (300g) fresh strawberries, thinly sliced
Instructions
- Preheat the oven to 356°F (180°C). Grease the cups on your muffin tin with oil, or line them with paper muffin cups.
- In a large bowl, combine oats, flour, sugar and baking powder. In a smaller bowl, mix melted coconut oil with plant milk and vanilla extract.
- Pour wet ingredients into dry and stir until combined. Gently fold in the strawberries and give it one final stir.
- Divide the batter evenly between the 6 muffin cups. Fill them ¾ of the way full, as they will rise quite a bit.
- Bake for 35 to 40 minutes, until the tops look golden brown, or a toothpick inserted into the middle of a muffin comes out clean.
- Place the whole tin on a cooling rack to cool. You can keep the muffins in a sealed container for up to three days.
Notes
- Storing Instructions: these muffins will stay fresh when stored in an airtight container at room temperature for up to 3 days.
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