These moist and tender 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! Makes for a great afternoon healthy snack or even breakfast. Also, completely egg-free and dairy-free.
The first recipe I want to make every year once strawberry season starts are these vegan strawberry muffins.
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. Plus, they are super easy and healthy too.
And I love how they have a nice little crust over while hiding a super tender and moist middle texture.
They make for a great breakfast, light dessert or filling snack. They are made using whole wheat flour, which makes them so much healthier and filling too. Also, they are perfect to pack in nut-free school lunches, kids love them!
Pair them with a glass of strawberry almond milk for a nice treat!
Why you'll love this recipe
- Delicious studded with juicy strawberries
- Perfectly sweetened
- Healthy recipe
- Great for kids, toddler and babies
- Can be made nut-free (use oat or soy milk)
- 100% plant-based
- Great for meal-prep and freezer friendly
Ingredients you'll need
- Whole wheat flour: white whole wheat or regular whole wheat works.
- Ground flax seed: used instead of eggs.
- Baking powder (aluminum-free) and soda: leveling agents
- Coconut sugar: add a sweetness but also some more flavor.
- Plant-based milk: any kind will work. Choose oat or soy milk for a nut-free recipe.
- Apple cider vinegar: when combined with the milk, it creates a curdled mixture similar to buttermilk.
- Coconut oil: refined or not.
- Vanilla extract: adds amazing flavor that pairs so well with the strawberries.
- Fresh strawberries
How to make these vegan strawberry muffins
- Pre-heat the oven to 375º and line a muffin pan with 10 paper liners.
- Make the vegan buttermilk by stirring together the plant-based milk and the apple cider vinegar. Set aside.
- Make the vegan eggs by combining the ground flax with the water. Set aside.
- Dice the strawberries and toss in 2 teaspoons of flour. This prevents the berries from sinking to the bottom of the muffins.
Make the batter
In a medium bowl, combine the flour, baking powder, baking soda, salt.
Then, in a large bowl, combine the coconut sugar, coconut oil (not melted), vanilla extract and vegan eggs (flax + water). Use electric beaters to whip the ingredients nicely (can also use a hand held whisk as well, but ensure to break up all the coconut oil clumps).
Then add the vegan buttermilk and whisk to combine.
Add the dry ingredients and stir to combine (do not over mix the batter).
Fold in the strawberries
Once the batter is done, add the strawberries and fold in the batter, again, without over mixing.
Divide the batter in between the 10 muffin liners and bake in the oven for 22 minutes. Check for doneness using a tooth pick, it should come out clean!
Watch how to make them
- Don't overpack your measuring cups! The best trick is simply to follow the spoon and level method (watch from 0:30) opposed to grabbing the flour using your measuring cup.
- For fluffier and lighter muffins, be sure not to over mix your batter. Combine until it comes together, no more!
- Let them slightly cool down in the muffin pan before taking them out so they finish up setting.
- The batter is pretty thick, I found it easier to divide the batter using an ice cream scoop.
Serving suggestions and variations
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 a coconut whipped cream or drizzle a vegan cashew icing over. If you do so, wait for the muffins to completely cool down first.
Also, here are some variation you can do to the recipe:
- Swap the vanilla extract for lemon zest if you love zesty dessert. It would also enhance the strawberry flavor.
- For a nice crunch, add some chopped walnuts or pecans.
- Add extra vegan white chocolate chips and you will be in for a nice treat!
Can I make them oil-free?
I haven't tried it, but often coconut oil can be swapped for the same amount of unsweetened apple sauce. The muffins might be different in texture, but I think would still work out well.
Can I make them gluten-free?
The gluten-free 1:1 flour from King Arthur usually work well in baking. I haven't tried using other GF flours such as coconut flour or almond flour and I doubt they would be giving the same result, so avoid these ones.
How to store
- Room temperature: They can be kept in an air-tight container at room temperature for up to 2 days. Be sure to let them completely cool down first before closing them in an air-tight container to avoid steam to form.
- Fridge: For longer storage, transfer to the fridge (for about 5 days). You can warm them up for a few seconds in the microwave to soften them a bit.
- Freezer: Can also be frozen for up to 3 months! You can make double batch, cool them down and transfer in an large container or freezer bag so you can grab one muffins at the time.
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 try these peach oatmeal muffin recipe!) 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 (use a colander). Then, toss the fruit in flour as described in the recipe.
Other strawberry recipes to try
- Breakfast bowl with a strawberry-rhubarb compote
- Strawberry and chocolate baked oatmeal
- Strawberry cream overnight oatmeal
- Vegan strawberry trifles
- Vegan strawberry pop tarts
Other muffin recipes you might like
- Zucchini raisin muffins
- Beet and chocolate muffins
- Peach muffins
- Vegan banana muffins
- Vegan carrot cake cupcakes
- Vegan cranberry orange muffins
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!
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Vegan Strawberry Muffin with Whole Wheat Flour
- Electric mixer optional
- 2 tbsp ground flaxseeds (+ 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) - diced
- 1 ¾ cups white whole wheat flour
- 2 tsp baking powder - aluminium free, if possible
- ¼ tsp baking soda
- ½ tsp salt
- ½ 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
- Make the flax eggs by whisking the ground flaxseeds with the 5 tbsp of water. Set aside.
- Curdle the milk by combining the plant-based milk with the apple cider vinegar. Set aside.
- Combine the diced strawberries with 2 tsp of flour. Set aside.
Prepare the batter
- In a medium bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda and salt. Set aside.
- 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). You can also use a large hand held whisk, but be sure to break up all the coconut oil clumps (use a fork to mash them if needed).
- To the creamed sugar, add the curdled milk and stir to combine. Then, add the dry ingredients and beat until smooth without over mixing the batter.
- 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 left.
- Divide the batter in between the 10 muffin paper liners. Bake for 22 minutes. Check for doneness by poking using a tooth pick: it should come out clean.
- Store the cooled down muffins at room temperature in an air-tight container for up to 2 days (transfer to the fridge for up to 5 days). The muffins can also be frozen for up to 3 months in an air-tight container.
- You can use frozen strawberries, but thaw them first and drain well in a colander. You can also use other berries such as blackberries and blueberries.
- For a gluten-free recipe, use a 1:1 gluten-free flour such as from King Arthur.
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