Packed with fresh strawberries and a touch of oats, these simple vegan strawberry muffins are the perfect grab-and-go breakfast or snack.
Making 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!
Start by chopping up your strawberries into pea-sized pieces, then it's time to mix your dry ingredients, then the wet. Combine the wet and dry, fold in those berries and you're ready to pour into your muffin pan and bake.
I can't mention folding without thinking about this hilarious scene from one of my new favorite shows: Schitt's Creek:
If you're like the Roses and don't totally know what "fold in" means, don't panic. Folding is a technique for incorporating ingredients without jostling them too much. In this case, you don't want to mush up the berries with a vigorous stir. Just gently add them to the batter, so they stay intact.
How to Store Strawberry Muffins
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 300F for 15 minutes to thaw when you're ready.
More Muffin Goodness
I love muffins for a quick snack on the go! These are some of my other favorite muffin recipes:
Vegan Strawberry Muffins
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.
Instructions
- Preheat the oven to 375F.
- 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.
Sharon
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.
Julia
We love these muffins! Just wondering what modifications might be needed to make it into a loaf.
Becky Striepe
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!