Vegan Strawberry Muffins (Healthy + Easy) Recipe
These Vegan Strawberry Muffins are a healthy, easy-to-make treat perfect for breakfast or snacks. Made with natural sweeteners, non-dairy milk, and fresh strawberries, they offer a moist and flavorful bite without any animal products. With simple ingredients and straightforward steps, this recipe is ideal for both novice and experienced bakers looking for a wholesome vegan option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 2 cups flour (all-purpose, whole wheat, spelt, or a combo)
- 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.)
Fruits
- 1 1/2 cups strawberries, diced (plus extra for topping)
Instructions
- Prep: Preheat your oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners or lightly grease it with oil to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the sugar and olive oil or vegan butter. Stir well until blended. Add the vanilla extract and non-dairy milk, mixing until all wet ingredients are fully incorporated.
- Combine Dry Ingredients: Add the flour, baking powder, and a pinch of salt to the wet mixture. Stir gently until combined, taking care not to overmix to keep the muffins tender.
- Add Strawberries: Gently fold in the diced strawberries, incorporating them evenly throughout the batter while maintaining their shape.
- Scoop Batter: Using a 1/4 cup measuring cup or large ice cream scoop, fill each muffin cup evenly with batter to ensure uniform muffin sizes.
- Top Muffins: Optionally, place a few slices of strawberry atop each muffin and sprinkle with a little pure cane or raw sugar to create a sweet, crunchy topping.
- Bake: Place the muffin tin on the center rack of the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool for a few minutes before enjoying them warm, or let them reach room temperature. Makes 12 muffins.
Notes
- Use fresh ripe strawberries for the best flavor and texture.
- Do not overmix the batter to prevent dense muffins.
- For a gluten-free option, substitute the flour with a gluten-free all-purpose blend.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Reheat muffins briefly in the microwave or oven for a warm treat.
