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    Home » Recipes » Sweet Vegan Breakfasts

    Simple Vegan Strawberry Muffins

    May 18, 2023 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    3 vegan strawberry muffins in a stack
    overhead photo of vegan strawberry muffins in the muffin tin
    vegan strawberry muffin broken in half, so you can see the oats and fluffy inside
    overhead photo of vegan strawberry muffins in the muffin tin, text overlay

    Moist and fluffy vegan strawberry muffins with a touch of oats are the perfect grab-and-go breakfast or snack.

    overhead photo of vegan strawberry muffins in the muffin tin
    Jump to:
    • Ingredients and substitutions
    • How to make vegan strawberry muffins
    • Helpful tips
    • Storage directions
    • Frequently asked questions
    • More strawberry recipes
    • Vegan Strawberry Muffins

    These muffins are super easy. They take about 10 minutes to prepare and around 20 minutes to bake.

    I would not recommend using frozen strawberries in this recipe, because they release a lot of moisture as they thaw. Frozen berries could yield mushy muffins, and that's not what you're going for here.

    Fresh strawberries are where it's at when it comes to these muffins!

    oats, strawberries, and other muffin ingredients in bowls on a slate table

    Ingredients and substitutions

    • flax egg - That's just flax meal mixed with water that you set aside to thicken. Easy peasy!
    • vanilla extract - A touch of vanilla brings out the flavor of the berries.
    • vegan milk - Choose your favorite creamy vegan milk.
    • oil - Any neutral oil will work here. You can use applesauce instead, but it will impact the texture a bit. They'll be a little less fluffy.
    • white wheat flour - You can also use all-purpose flour.
    • rolled oats - I love the way that the oats add texture and fiber to these vegan strawberry muffins!
    • sugar - You can reduce the amount of sugar, if you like. I wouldn't use less than a quarter cup, though.
    • baking powder - For leavening. This is how these strawberry muffins get nice and fluffy!
    • strawberries - Use fresh strawberries. You can use other fruit for other types of muffin, if you prefer.
    image collage showing mixed dry ingredients, mixed wet ingredients, vegan muffin batter, and adding the sliced strawberries

    How to make vegan strawberry muffins

    Preheat the oven to 375° F.

    In a small mixing bowl, whisk the wet ingredients together until they're really well combined.

    In a large mixing bowl, whisk together the flour, rolled oats, sugar, and baking powder.

    Pour the wet ingredients into the bowl with the dry, and mix just until combined. Gently fold in the sliced strawberries.

    Spoon the batter an into lined muffin tin, filling each cup about ? full.

    muffin batter in the tin, ready to bake

    Bake on the middle oven rack for 20 to 22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for 10 to 15 minutes before eating.

    Helpful tips

    • Do use fresh strawberries for these muffins! Frozen strawberries release a LOT of liquid as they thaw, which will yield mushy results.
    • Don't overmix the batter! You don't want any big lumps of flour, but overmixing will yield muffins that are tough, rather than light and fluffy.

    Storage directions

    Once you've made your muffins, you want to make sure you store them properly, so they'll last. 

    3 vegan strawberry muffins in a stack

    The first step to storing homemade muffins is to let them cool completely. If you immediately transfer warm muffins to your storage container, you'll end up with condensation. That extra moisture will make your muffins mushy and cause them to spoil faster.

    Once you let them completely cool, transfer your muffins to an airtight container, like a zip-top bag or lidded container with an airtight seal. They will keep at room temperature for around three days.

    You can also store these in the fridge to buy yourself another day or two.

    If you want to keep these for longer, you can freeze them. Transfer your totally cooled muffins to freezer bags and gently squeeze out excess air. They'll be good for around three months. You can wrap them in foil and reheat at 300° F for 15 minutes to thaw when you're ready.

    Frequently asked questions

    Can I use different berries?

    Definitely! Fresh blueberries, raspberries, mulberries, or sliced blackberries are all delicious in these muffins.

    Can I make this oil-free?

    You can replace the oil in this recipe with applesauce.

    More strawberry recipes

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      Strawberry Spinach Salad with Maple-Balsamic Tofu
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      Strawberry Tahini Smoothie - Nut Free, No Added Sugar
    • mason jar of creamy strawberry salad dressing on a marble table with strawberries in the background
      Creamy Strawberry-Basil Vinaigrette
    overhead photo of vegan strawberry muffins in the muffin tin

    Vegan Strawberry Muffins

    Moist and fluffy vegan strawberry muffins with a touch of oats are the perfect grab-and-go breakfast or snack.
    Prevent your screen from going dark
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Vegan
    Keyword: strawberry muffins, vegan strawberry muffins
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12
    Calories: 118kcal
    Author: Becky Striepe

    Ingredients

    Wet Ingredients

    • 1 tablespoon flax meal
    • 3 tablespoons water
    • ¾ teaspoon vanilla extract
    • 1 cup vegan milk
    • ¼ cup sunlower oil - or other neutral oil

    Dry Ingredients

    • 1 ½ cups white wheat flour
    • ½ cup rolled oats
    • ½ cup sugar
    • 2 teaspoons baking powder
    • 1 cup chopped fresh strawberries - You're going for pea-sized pieces.
    US Customary - Metric

    Instructions

    • Preheat the oven to 375° F.
    • In a small mixing bowl, whisk the wet ingredients together until they're really well combined.
    • In a large mixing bowl, whisk together the flour, rolled oats, sugar, and baking powder.
    • Pour the wet ingredients into the bowl with the dry, and mix just until combined. Gently fold in the sliced strawberries.
    • Spoon the batter a into lined muffin tin, filling each cup about ⅔ full. Bake on the middle oven rack for 20-22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for 10-15 minutes before eating.

    Video

    Notes

    Let the strawberry muffins cool completely before storing. Leftover muffins will keep for 2 to 3 days in a lidded container at room temperature or for 4 to 5 days in the fridge.
    You can also freeze these. Transfer cooled muffins to freezer bags and gently squeeze out excess air. They'll be good for around three months. You can wrap them in foil and reheat at 300° F for 15 minutes to thaw when you're ready.

    Nutrition

    Nutrition Facts
    Vegan Strawberry Muffins
    Amount per Serving
    Calories
    118
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    0.1
    g
    1
    %
    Polyunsaturated Fat
     
    0.5
    g
    Monounsaturated Fat
     
    0.2
    g
    Sodium
     
    81
    mg
    3
    %
    Potassium
     
    80
    mg
    2
    %
    Carbohydrates
     
    25
    g
    8
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    79
    IU
    2
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    82
    mg
    8
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sharon

      May 22, 2020 at 1:05 pm

      Just made them. They are good! Used canola oil and coconut sugar. Trying to go oil free, but hate to waste the oil I have. Trying to use some before it gets rancid.

      Reply
    2. Julia

      April 03, 2020 at 5:08 pm

      We love these muffins! Just wondering what modifications might be needed to make it into a loaf.

      Reply
      • Becky Striepe

        April 03, 2020 at 6:23 pm

        Ooh that's a good question, and I'm not 100% sure, since I haven't tested it as a loaf. I'd probably start at 350F for 45-50 minutes in a greased loaf pan, but I can't make any guarantees, since I haven't tried. Report back, if you give it a whirl!

        Reply
    3. Laura

      April 13, 2019 at 1:00 am

      5 stars
      Becky, I am so delighted to see this recipe! These sound so delicious. I will make these in the very near future & I will make a couple of changes for dietary reasons. I am new to your website, new to you and I hope you will allow me to let you know what I did. I love your pose up above. I love people with a great sense of humor. Thank you so very much for all you do to create your recipes. Take care...

      Reply
      • Becky Striepe

        April 14, 2019 at 9:49 am

        Thank you so much, Laura! Welcome to the site, and enjoy your strawberry muffins!

        Reply
    4. Cadry

      April 11, 2019 at 7:48 am

      5 stars
      Okay, this is the perfect breakfast! Strawberries make everything better.

      Reply
      • Becky Striepe

        April 12, 2019 at 8:49 am

        Thank you, Cadry! And I agree - strawberries are the best!

        Reply
    5. Dianne

      April 08, 2019 at 1:05 pm

      5 stars
      Strawberries are the one fruit I never think to add to muffins, but they're so delicious! Thanks for this easy recipe!

      Reply
      • Becky Striepe

        April 12, 2019 at 8:50 am

        Right? Why do blueberries get all of the muffin glory?

        Reply
    6. Johanna

      March 30, 2010 at 5:51 pm

      Yumm! Wish I had the foresight to plan ahead & bake on the weekend!

      Reply
    7. Becky

      March 30, 2010 at 5:19 pm

      Yeah!! Vegetable Husband has been working with some farms in north Florida to get us fruit each week!

      Reply
    8. Jes

      March 30, 2010 at 2:26 pm

      You got strawberries??!!!! My lord, I'm jealous! And the muffs are beautiful!

      Reply
    9. Karen

      March 30, 2010 at 10:40 am

      They were fantastic! I ate three last night and I am about to go grab a couple more! I definitely recommend the chocolate chips!

      Reply
    10. Becky

      March 30, 2010 at 7:39 am

      Oooh...that's a great idea! Let me know how they turn out!

      Reply
    11. Karen

      March 29, 2010 at 9:11 pm

      Okay, I never bake ... but these looked so yummy and easy (and I knew I had all the ingredients), so I immediately went down to the kitchen and whipped up a batch. They are in the oven now. Can't wait to try them!

      p.s. I added a handful of dark chocolate chips.

      Reply
    12. Robin

      March 29, 2010 at 11:19 am

      I'll have to remember this recipe when strawberries come in season - still about two months from now :(

      Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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