These delicious whole grain strawberry muffins are the perfect sweet treat to pack in a lunch or eat as a snack! These tender, fluffy muffins are dairy free and egg free, and so easy to make. Take a few to your next potluck or picnic – they’re sure to disappear!
It’s so easy to get into a rut with food choices, especially if you have dietary restrictions. You get used to your safe foods, and you stick to them.
But sometimes it can be nice to try a variation on an old favorite. Vegan muffins are easy to make without dairy or eggs, and you can easily change the flavor with the addition of different fruits. If you’re trying to come up with some fun new treats for a lunchbox or an afternoon snack, these strawberry muffins are just the thing.
Moist and flavorful, these vegan strawberry muffins are the perfect sweet bite to include in a packed lunch or to enjoy with breakfast. Made with oat flour, spelt flour, fresh strawberries, and applesauce, these are very tender and full of strawberry flavor. Both kids and adults love these!
- Spelt Flour – I’ve made these muffins with white spelt flour and whole spelt flour before. You could also use whole wheat flour or all-purpose flour and that would work out very well.
- Applesauce – I used unsweetened applesauce in this recipe to help bind the muffin batter. If that doesn’t work for you, you can use a different egg replacer instead. Try using 2 tablespoons of mashed banana or non-dairy yogurt instead. If you use mashed banana, there will be a slight banana flavor to these muffins.
- Vegan Buttery Spread – I like the flavor of melted buttery spread in these muffins, but you could also use melted coconut oil or organic canola oil if you prefer.
- Sugar – I used a combination of coconut sugar and organic cane sugar. You could use all organic cane sugar if you like. Brown sugar would also be fine.
- Strawberries – Fresh strawberries will work best in this recipe. Frozen berries will likely be too soggy after baking.
This recipe would work well with just about any type of berry. Feel free to substitute blueberries, raspberries, or blackberries if you like.
You could use brown sugar instead of coconut sugar if you prefer.
Step by Step Instructions
- Put the sugars, melted vegan buttery spread, and applesauce in a bowl and mix well.
- Add the spelt flour, oat flour, baking powder, salt, water, vinegar, and vanilla extract to the bowl.
- Stir until smooth and combined.
- Add some chopped strawberries to the batter, setting some aside for placing on top of each muffin.
- Spoon the batter into the prepared muffin tin. Place a few pieces of strawberry on top of each muffin.
- Bake at 350 degrees F for about 21-23 minutes.
- Allow the muffins to cool in the pan before removing. Enjoy!
Store these muffins in an airtight container. They should stay fresh for up to 3 days.
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Vegan Whole Grain Strawberry Muffins.
- ½ cup vegan buttery spread melted
- ½ cup coconut sugar
- ½ cup organic cane sugar
- ¼ cup unsweetened applesauce
- ½ cup water
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup whole spelt flour or white spelt flour or whole wheat flour
- 1 cup oat flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup chopped strawberries about 10 strawberries
- Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper liners.
- Combine the melted vegan buttery spread, sugars, and unsweetened applesauce in a bowl and stir well.
- Add the spelt flour, oat flour, baking powder, and salt. Add the water, vinegar, and vanilla. Stir well.
- Gently fold in the chopped strawberries. You could set aside a few to place on top of each muffin if you like.
- Spoon the batter into the prepared muffin tin. Place a few pieces of strawberry on each muffin.
- Bake at 350 degrees F for about 21-14 minutes.
- Let he muffins cool before eating.