Packed with healthy fresh fruit and made without dairy or eggs, these delicious vegan strawberry banana muffins are so easy to make and perfect any time of day!
Prep: Preheat oven to 350 degrees. Line a muffin tin with muffin liners or lightly grease each hole with oil or butter.
Batter: In a large mixing bowl, cream together room temperature butter/oil and sugar. Add the vanilla and mashed banana, mix well. Add the flour, baking powder, baking soda, and pinch of salt to the wet ingredients and mix well to combine. Add the strawberries and gently fold them into the batter.
Scoop: Scoop the batter into each muffin hole, filling to at least 3/4 full. Top with a few diced strawberries (and/or banana slices).
Bake: Place in the oven on the center rack and bake for 20 – 25 minutes. Let cool a few minutes and transfer the muffins to a wire rack to cool.
Makes 10 – 12 muffins
Store: Muffins can be kept on the counter, lightly covered for up to 5 days.
If using frozen strawberries, let them defrost just enough to dice them and toss with flour before adding to the batter. The flour will help soak up the extra juices they release during baking.
*To make this recipe oil-free, try using unsweetened applesauce or vegan yogurt instead of oil or butter.
**Gluten-free: I haven’t tried this recipe with GF flour, but this one-to-one King Arthur’s GF flour blend should work well with this recipe.
Recommended Equipment: I love either of these Gold OXO Muffin Tin or USA Pan Muffin Tin, and these parchment paper muffin liners, and this 4 tablespoons trigger scooper (affiliate links).
Keywords: strawberry banana muffins, dairy free muffins
Find it online: https://simple-veganista.com/banana-strawberry-muffins/