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Vegan Strawberry Muffins (Healthy + Easy) Recipe

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4 from 34 reviews

  • Author: Ezabella
  • Total Time: 40-45 minutes
  • Yield: 12 muffins
  • Diet: Vegan

Description

These Vegan Strawberry Muffins are a delightful and healthy treat that are easy to make and perfect for breakfast or a snack. Made with wholesome ingredients like non-dairy milk, fresh strawberries, and a choice of flours, these muffins are moist, flavorful, and topped with a subtle sweet crunch from cane sugar. Perfectly suitable for vegans and those avoiding dairy, they come together quickly and bake to golden perfection in under 45 minutes.

Ingredients

Dry Ingredients

  • 2 cups flour (all-purpose, whole wheat, spelt, or a combination)
  • 2 1/2 teaspoons baking powder
  • pinch of salt

Wet Ingredients

  • 1/3 cup sugar (pure cane, coconut, or pure maple syrup)
  • 1/3 cup olive oil or vegan butter (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk (almond, cashew, oat, soy, etc.)

Fruit

  • 1 1/2 cups strawberries, diced (plus extra for topping)

Instructions

  1. Prep. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with parchment paper liners or lightly greasing the cups with oil to prevent sticking.
  2. Make the batter. In a large mixing bowl, combine the sugar and olive oil or vegan butter, mixing well until fully blended. Add in the vanilla extract and non-dairy milk, stirring to combine. Gradually incorporate the flour, baking powder, and salt, mixing gently until just combined.
  3. Add strawberries. Fold the diced strawberries carefully into the batter to distribute them evenly without breaking them up too much.
  4. Scoop batter into tin. Using a ¼ cup measuring cup or a large ice cream scoop, fill each muffin liner evenly with the batter, ensuring uniform muffin sizes.
  5. Top muffins. Optionally, place a few sliced strawberries on top of each muffin and sprinkle a small amount of pure cane sugar or raw sugar for added crunch and sweetness.
  6. Bake and cool. Place the muffin tin on the center rack of the preheated oven and bake for 30 to 35 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before enjoying warm or at room temperature.

Notes

  • You can substitute the flour type based on dietary preference or availability—whole wheat or spelt adds more fiber and nutrients.
  • For a lower sugar option, reduce the sugar slightly or use pure maple syrup instead.
  • Ensure the vegan butter is at room temperature for easier mixing or use a mild-flavored olive oil.
  • Fresh strawberries add the best flavor, but frozen, thawed strawberries can be used if needed.
  • Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/vegan-strawberry-muffins-healthy-easy-recipe/