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?
Whether it’s brownie bites, mini meatball soup, or mini bundt cakes, there’s just something about little tiny treats that makes people smile.
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.
Ingredients
- ¼ cup vegan buttery spread melted
- ¼ cup coconut sugar
- ¼ cup organic cane sugar
- 2 Tablespoons non-dairy yogurt
- ¼ cup water
- ½ teaspoon white vinegar
- ½ teaspoon vanilla extract
- 1 cup whole spelt flour whole wheat flour works, too
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 5 strawberries finely chopped
Instructions
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Line two mini muffin tins with 16 paper liners. Preheat the oven to 350 degrees F.
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Combine the melted vegan buttery spread, sugars, non-dairy yogurt, white vinegar, water, and vanilla extract in a bowl and stir well.
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Add the spelt flour, baking powder, and salt. Stir well.
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Gently fold in the chopped strawberries.
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Spoon the batter into the prepared muffin tins.
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Bake at 350 degrees F for about 15 minutes.
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Let cool before eating.
Recipe Notes
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.
Sabrina Zaragoza
I love eating strawberry, and your strawberry muffins definitely meet my interest. Great idea. Delicious recipe and detail instruction. Thanks for sharing, Kelly.
Kelly Roenicke
Thank you!
David
your children must be the happiest kids in the world to have a mom like you. I like the package for school that you prepared for them. these muffins are very good to be a dessert. thanks for sharing, friend.
Kelly Roenicke
Thank you for the compliment!
Pat C.Wilson
these muffins look so beautiful. i have 2 sons, too. packaging lunch for them everyday is my favorite thing. i’ll try your recipe next time and add more blueberries and strawberries. my sons need to eat so many vegetables and fruits instead of meat xD
thanks for sharing this. you are so sweet.
Bethany @ athletic avocado
These muffins look super yummy and moist! I love adding in fresh strawberries to baked goods because they become sweeter after baking! YUM!
Julia Mueller
WOW your variety of nut milk options puts my grocery stores in Reno to shame! So cool that you have a huge array of flavors to choose from.
Srsly digging these muffins, girl! I’ve only made strawberry muffins a couple of times and loved them so much, I don’t know why it’s been so long since I’ve made them. I’ll give your recipe a whirl next time a muffin craving hits!
Gayle @ Pumpkin 'N Spice
Oh these muffins are so pretty, Kelly! Strawberry muffins are my favorite, so these are perfect!