Vegan Strawberry Muffins – Speckled with juicy red strawberries this healthy muffin recipe bakes up moist and fluffy and is made with 7 simple ingredients in 1 bowl!
I’ve been on a muffin kick lately, and I can’t complain one bit! I just finished making these Strawberry Banana Muffins and decided to make a batch with just berries (in case someone doesn’t have bananas on hand).
This recipe is simple and straightforward and adapted from our Vegan Blueberry Muffins which is a 5-star reader’s favorite! And I know you are going to love this version too.
Why We Love This Recipe!
- Healthy. Strawberries are loaded with antioxidants and bake up soft and tender while adding natural sweetness. The remaining ingredients can easily be customized for dietary restrictions. You will find an oil-free, gluten-free, and refined sugar-free option.
- One bowl recipe. We love the simplicity of one bowl recipes which mean easy preparation and cleanup. Win, win!
- Easy. As mentioned above, this strawberry muffin recipe is super easy to make, requires only 7 ingredients, and is ready in about 45 minutes. It’s for bakers of all levels!
Keep reading for a quick overview with photos, tips, and the recipe. Let’s get baking!
How To Make Vegan Strawberry Muffins
- Gather your ingredients. See below for swap ideas.
- Start with combining the sugar with the oil (or butter) and mixing well. Then add the remaining liquids – vanilla and non-dairy milk, stiring well to combine.
- Add the dry ingredients – flour, baking powder, and salt, mix well.
- Add the diced strawberries and gently fold them into the batter.
- Now you’re ready to scoop and pour the batter into a prepared muffin tin as shown above left.
- Optionally, top each of the holes of the battered-filled muffin with a few diced strawberries (above right).
- Lastly, bake in the oven set to 350 degrees for 30 – 35 minutes. The muffins shown here were baked the full 35 minutes.
- Once done, let cool a few minutes before eating.
And that’s it! We hope you enjoy them to your heart’s content!
Tips For Success!
- Spoon and level the flour. When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife.
- Don’t overmix the batter, stir just until combined, and no more for the most tender muffins.
- The batter is thick. For uniformity and ease, use a ¼ measuring cup or an ice cream scoop to scoop up the batter and place it in the muffin cups.
- Bake muffins on the center rack to ensure even cooking.
- Use the toothpick test. To test for doneness, insert a wooden toothpick into center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.
Recommended Equipment (affiliate links): I love using this OXO Muffin Tin or USA Pan Muffin Tin, and these parchment paper muffin liners, and for scooping the thick batter this large trigger ice cream scooper works great!
How To Store Strawberry Muffins
To store strawberry muffins, let them cool completely and place them in an airtight container or plastic bag. We like to add a paper towel to help soak up moisture. They also do well lightly covered. Muffins will keep at room temperature for up to 3 days.
Commenly Asked Questions
- Can I use frozen strawberries? Yes, simply let the strawberries defrost enough to slice (they can be almost frozen still) and toss them with flour before adding to the batter. The flour will help soak up some of the juices the frozen strawberries will release when baking.
- What types of flour can I use? It’s a very forgiving recipe so most flours will work well in this muffin recipe – all-purpose, spelt, white whole wheat, and pastry flour. All-purpose flour will yield blonde muffins. For the batch shown, I used 1 cup whole wheat flour and 1 cup all-purpose flour and the results were moist and tender. Feel free to use 2 cups of whole-grain flour with good results as well.
- Can I make this recipe gluten-free? Absolutely! You can use any trusted gluten-free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. I don’t recommend using coconut flour by itself, as it’s a tricky flour for vegan baking.
- Can I make these muffins oil-free? Yes, replace the oil with unsweetened applesauce for oil-free muffins. They may be a little denser, but still delicious!
- Can I add additional flavor to the batter? Yes! I have used lemon-flavored olive oil and it was fantastic!
- Can I freeze strawberry muffins? Yes! Muffins can be stored in the freezer for up to 2 months stored individually wrapped in a freezer-safe container or bag. When ready to eat, let the muffins come to room temp and warm in a toaster oven before eating if you like.
- Can I make bread out of this muffin recipe? You sure can! To turn this into a loaf, lightly grease 9 x 5 loaf pan, pour batter into pan, place on center rack of the oven, and bake for 50 – 60 minutes.
Did I miss a question? Don’t hesitate to ask in the comments below!
More Healthy Muffins Recipes!
- Strawberry Banana Muffins
- Vegan Pumpkin Muffins
- Vegan Cranberry Orange Muffins
- Pumpkin Oat Muffins with crumble topping
- Apple Cinnamon Muffins (made with almond flour)
- See all vegan muffin recipes on TSV!
If you try this healthy muffin recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Vegan Strawberry Muffins (Healthy + Easy)
Healthy Strawberry Muffins bedazzled with fresh strawberries and made with simple pantry staples are easy to make and customize, and of course – delicious! Vegan, WFPB recipe, with an oil-free and gluten-free option. Kid tested, mother approved, and a toddler’s favorite!
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: bake
- Cuisine: American, Vegan
- 1/3 cup sugar (pure cane, coconut, or pure maple syrup)
- 1/3 cup olive oil or vegan butter (at room temp)
- 1 teaspoon vanilla extract
- 1 cup non-dairy milk (almond, cashew, oat, soy, etc)
- 2 cups flour (all-purpose, whole wheat, spelt, or combo)
- 2 1/2 teaspoons baking powder
- pinch of salt
- 1 1/2 cups of strawberries, diced (plus extra for topping)
Prep: Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners or lightly grease with oil.
Batter: In the bottom of a large mixing bowl, add the sugar and oil/butter, mix well. Add the vanilla and non-dairy milk, stir to combine. Lastly, add the flour, baking powder, and salt, mix until combined.
Add strawberries: Toss in the strawberries and gently fold them into the batter.
Scoop: Fill each muffin-lined hole with batter. For uniformity, fill muffin tin using a ¼ measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.
Topping: Optionally, add a few strategic strawberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!
Bake: Place in the oven on the center rack and bake for 30 – 35 minutes. Let cool a few minutes and enjoy warm or at room temperature.
Makes 12 muffins
If using frozen strawberries, let them defrost just enough to dice them and toss with flour before adding to the batter to help soak up the extra juices they release during baking.
Testing for doneness: To test for doneness, insert a wooden toothpick into the center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.
- Counter & Fridge: Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
- Freezer: Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.
Final muffin color: If using all-purpose flour, your muffins will come out very blonde. Using a darker flour, such as spelt, whole wheat, or combo, will yield a slightly darker muffin. The muffins in the photo were made using a mix of whole wheat and all-purpose.
Oil-free: In place of oil, sub with unsweetened applesauce. Muffin may be a bit denser, but still delicious.
Gluten-free: Use a trusted gluten free flour blend such as King Arthurs Measure for Measure all purpose GF flour blend.
Refined sugar-free: Stick to using coconut sugar, date sugar, or organic pure cane sugar. I haven’t tried this with pure maple syrup, but as I test it I will update.
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). For more of my favorite cooking tools, shop my kitchen essentials.
Nutrition information is calculated using 1 cup all-purpose unbleached flour and 1 cup whole-grain flour.
Keywords: healthy strawberry muffin, vegan muffin recipe