These moist and light vegan strawberry muffins are healthy yet so delicious. Using whole wheat flour makes these muffins more nutritious, but as tasty as the white flour version, I promise!
My anticipation for the summer is partly caused by this berry muffin recipe. Hum, maybe also by this watermelon salad and this cold cucumber soup. But mostly, these muffins are what you will see me making over and over again when the strawberry season is knocking on the door.
Not kidding. These are so good, they are like a summer breeze in a cup! The delicate vanilla flavor combined with juicy, sweet and tart strawberries is simply mouthwatering.
This muffin recipe makes for a great breakfast, light dessert or filling snack. I love how healthy they are, perfect to pack in nut-free school lunches (choose the vegan milk carefully) and will be a favorite for your kids!
When is it the best time to make these healthy strawberry muffins
There is no doubt that these muffins will be at their best of best if made during the peak strawberry season, which usually means June in the United States. I have to confess though, that the large January Californian strawberries will do a very good job too at making these muffins super tasty.
How to make these vegan strawberry muffins
- Prepare the ingredients:
–Flax eggs: mix ground flax seeds with water and let it sit for about 10 minutes .
–Curdle the vegan milk: combine vegan milk with apple cider vinegar. When combined with baking powder, the vinegary milk creates more fizz into the batter and this helps obtain a fluffier muffin.
–Strawberries: Clean and hull the strawberries. Make sure to dry them with a towel. Then, measure 1 cup of diced fruit, transfer to a medium bowl and coat the fruit with 2 teaspoons of flour. This will prevent the fruit from sinking to the bottom of the muffin and helps absorb any extra moisture.
–Cream the base: using a electric mixer, combine the coconut sugar, coconut oil, vanilla extract and flax eggs. Beat until uniform and creamy.
–Combine the dry ingredients: In a medium bowl, combine the whole wheat flour, baking powder, baking soda and salt.
- Prepare the batter: To the creamy coconut oil base, add all of the curdled milk, then about 1/2 of the dry ingredients. Using the electric mixer, start by combining the ingredients, then add the rest of the dry ingredients. Do not overmix!
Finally, gently fold in the diced strawberries into the batter, but again without overmixing the batter.
- Distribute: Divide the batter between the 10 muffin cups.
- Cook: And hop in the oven for 22 minutes!
Watch how to make them
Tips when making these vegan strawberry muffins
- I recommend choosing an aluminum-free baking powder. This prevents getting a metallic taste when baking with it.
- If you do not want to have any coconut flavor to these muffins, then I recommend you use refined coconut oil.
- I recommend to use paper liners when making them. The muffin can stick to the muffin pan without them. Alternatively, you can also spray with a little oil the muffin cups.
- I know I’m repeating myself, but resist to the temptation to overmix the batter! I use the electric mixer only for a few seconds when combining the wet and dry ingredients and then use a spatula to fold in the diced strawberry to make sure there are no dry clumps anymore.
- Once the muffins are out of the oven, remove the muffins from the muffin pan right away. Keep your oven gloves on to prevent any burns and use a fork to help getting them out while tilting the pan. This will make sure they do not over cook and prevent them from getting saggy.
How to serve these vegan strawberry muffin
These muffins are certainly calling for a traditional cup of tea. But if you want to add a little extra special something, then generously top them with this vegan chocolate pudding (it is thick and creamy just like frosting!) or this 5-minute coconut whipped cream. If you do so, wait for the muffins to completely cool down first.
How to store
They can be kept in a air-tight container at room temperature for up to 3 days.
You can also keep these in the freezer for up to 3 months. Freeze them in a air-tight container or freezing bag after they have completely cooled down and simply let them thaw at room temperature before eating. I also recommend you remove the paper liners before freezing.
Can I use different fruits?
Yes! Any berries like blueberries, blackberries or raspberries will work well. Although I have not tested other fruits than berries, you can also experiment with other fruits like peaches or mangoes (as long as you make sure to remove the extra juice and toss them in flour as described in the recipe). Want to use banana instead? Then check out these almond flour banana muffins.
Can I use frozen strawberries?
I have not tested this recipe using frozen strawberries, but if you do so, I recommend you first thaw the fruit at room temperature or overnight in the fridge. When completely thawed, remove the juice and discard it. Then toss the fruit in flour as described in the recipe. I also recommend you mesure 3/4 cup (instead of 1 cup) of the fruit after thawed and juice removed (the thawed fruit is soft and denser than the fresh).
Got extra strawberries on hand?
- Breakfast bowl with a strawberry-rhubarb compote
- Strawberry and chocolate baked oatmeal
- Strawberry cream overnight oatmeal
*Thanks to my sister Sonia who helped develop and test this recipe.*
I hope you like these vegan strawberry muffins as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Strawberry Muffin with Whole Wheat Flour
- Electric mixer
- 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water)
- 1 cup vegan plain milk unsweetened, choose nut-free if necessary
- 1 tsp apple cider vinegar
- 1 cup fresh strawberries + 2 tsp of flour hulled and diced
- 1 3/4 cups white whole wheat flour
- 2 tsp baking powder aluminium free, if possible
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 4 tbsp coconut oil room temperature
- 1 tsp vanilla extract
- Pre-heat the oven to 375°. Line a standard muffin pan with 10 paper liners.
Prepare the ingredients:
- In a medium bowl, make the flax eggs by whisking with a fork the flax meal (ground flax seeds) with the water. Set aside.
- In a second medium bowl, curdle the milk by mixing the vegan milk with the apple cider vinegar. Set aside.
- In a third medium bowl, combine the diced strawberries with 2 tsp of flour. Set aside.
- In a fourth medium bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda and salt. Set aside.
Prepare the batter:
- In a large mixing bowl, combine the coconut oil, coconut sugar, vanilla extract and flax eggs. Use an electric mixer to beat until smooth and uniform (tiny clumps of coconut oil are fine).
- To the creamed sugar, add the curdled milk and about half of the dry ingredients. Using the same electric mixer, start by combining the mixture and slowly add the second half of the dry ingredients. It is important not to overmix. This should only take a few seconds.
- When the batter is uniform, gently fold in the diced strawberries using a spatula. Also, scrape the bottom of the bowl making sure there are no dry clumps.
- Divide the batter in between the 10 muffin cups. Cook in the oven for 22 minutes.
- When cooked, remove the muffins from the muffin pan and transfer to a cooling rack.
- When preparing the strawberries, make sure to dry them well with a towel after cleaning. Also, mesure the cup of strawberries after the fruit is diced to ensure getting the wright amount.
- Store the muffins at room temperature in a air-tight container for up to 3 days. The muffins can also be frozen for up to 3 months in a air-tight container (cool down first).