Vegan Strawberry Muffins

These vegan strawberry muffins are packed with fresh strawberry flavour, perfectly moist and sweet, but healthier than most. You can whip them up with only 15 minutes of prep time and no more than 8 ingredients.

5 reasons why you should make these muffins

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:

1. Every bite is packed with fresh fruity flavour
2. Only 200 calories per muffin!
3. Quick and super easy to make
4. Less than 10 ingredients
5. Easily portable - perfect for summer picnics, on-the-go-breakfast or easy snack

Ingredients You’ll 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 well 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 and to measure it correctly.

Milk - I used unsweetened almond milk in this recipe, but other plant-based alternatives will work just as well, such as soy, 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.

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.

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 - Prepare the Batter

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. Gently fold in the strawberries and mango, and give it one final stir.

Step Two - Bake

Divide the batter evenly between the 12 muffin cups, and bake for 30 to 35 minutes at 356°F (180°C).

Extra Tips to Make Sure These Turn Out Well for You

• 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.

Vegan Strawberry Muffins Q&A

Should I use fresh or frozen fruits?

The recipe calls for mango and strawberries, and you can technically use either fresh or frozen. However, if possible, I would recommend using sweet, perfectly ripe fresh fruits.

If you do decide to go with frozen fruits, here are my top tips for baking with frozen fruits:

• 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).

Do I need to use paper liners?

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.

How many servings does this make?

This recipe makes 12 small muffins or 6 giant ones. If you’re making 6 muffins, you need to increase the baking time for about 5-10 minutes

How long will this recipe keep?

These muffins will stay fresh when stored in an airtight container at room temperature for up to 3 days.

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