Delicious whole grain strawberry mini 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. You’ll love having these on hand for a quick bite after school.
There’s something about mini desserts that’s just a little more fun, isn’t there?
These mini strawberry muffins are no exception. If you’re trying to come up with some fun new treats for a lunchbox or an after school snack, these are just the thing.
Moist and flavorful, these mini whole grain strawberry muffins are the perfect sweet bite to include in a packed lunch or to enjoy with breakfast. Made with whole spelt flour, fresh strawberries, and non-dairy yogurt, these are very tender and full of strawberry flavor. Both kids and adults love these!
Can I make these with a different flour?
You can use whole wheat flour or all-purpose flour and that would work out very well. I have not tried this recipe with a gluten free flour blend yet.
Can I use something other than yogurt in this recipe?
Yes, if you can’t find a yogurt that works for you, you can use a different egg replacer in this recipe. Try using 2 tablespoons of unsweetened applesauce for a neutral tasting egg replacer, or 2 tablespoons of mashed banana. If you use mashed banana, there will be a slight banana flavor to these muffins.
Can I make these into full size muffins?
Yes, you can use a regular size muffin tin if you like. You will probably get about 6 regular size muffins out of this recipe. Increase the baking time to about 20 minutes if you are using a full size muffin tin.
Disclosure: This post contains affiliate links.
Vegan Whole Grain Strawberry Mini Muffins.
Line two mini muffin tins with 16 paper liners. Preheat the oven to 350 degrees F.
Combine the melted vegan buttery spread, sugars, non-dairy yogurt, white vinegar, water, and vanilla extract in a bowl and stir well.
Add the spelt flour, baking powder, and salt. Stir well.
Gently fold in the chopped strawberries.
Spoon the batter into the prepared muffin tins.
Bake at 350 degrees F for about 15 minutes.
Let cool before eating.
This recipe makes 16 mini muffins. Nutrition facts are for one mini muffin.
Store leftover muffins in an airtight container. They should stay fresh for about 3 days.
You can freeze these if you like - store in a ziploc freezer bag. They should stay fresh in the freezer for up to 3 months.