Moist and fluffy vegan strawberry muffins with a touch of oats are the perfect grab-and-go breakfast or snack.
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!
If you're looking for a muffin recipe that works with frozen berries, try my vegan raspberry muffins!
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.
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.
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.
- 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.
Once you've made your muffins, you want to make sure you store them properly, so they'll last.
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
Definitely! Fresh blueberries, raspberries, mulberries, or sliced blackberries are all delicious in these muffins.
You can replace the oil in this recipe with applesauce.
More strawberry recipes
Vegan Strawberry Muffins
- 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.
- 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.