An easy vegan strawberry muffin recipe with fresh strawberry, refined sugar-free, and gluten-free options!
These vegan muffins are simply the best healthy strawberry muffins, 100% homemade muffins that taste like bakery-style strawberry muffins without dairy or eggs!
Are Strawberry Muffins Healthy?
Did you know that a classic strawberry muffin contains around 30 grams of sugar?
That’s 10 teaspoons of sugar, which is more than the recommended daily intake by the American Heart Association.
So I am pleased to introduce my low-sugar vegan strawberry muffins, with only 7g of unrefined sugar per serving.
Most of the sugar in these moist, fluffy muffins comes from fruits like bananas and strawberries, which add fiber and vitamin C.
The rest of the sweetness is natural, coming from maple syrup, a delicious refined sugar-free sweetener loaded with nutrients.
Why You’ll Love Vegan Strawberry Muffins
Let’s face it, a muffin is a treat, and you should never skip a meal for a muffin.
But, if you crave a good bakery-style strawberry muffin, this recipe is definitely good for your health compared to store-bought ones.
With only 170 kcal per muffin and 7 grams of unrefined sugar, these are healthy strawberry muffins with taste.
Keep in mind that store-bought muffins have about 350-450 kcal and 30 grams of sugar.
So let’s have a look closer at the ingredients used in this recipe to understand why these are healthy strawberry muffins to snack on.
How To Make Vegan Strawberry Muffins
Making these muffins is very easy. Follow my tips below to select the best ingredients.
- Spelt flour – It is a highly nutritive flour. It contains more fiber than white all-purpose flour, and therefore, it is better for your gut health by improving digestion. It is also rich in nutrients, including iron, magnesium ad zinc.
- Maple Syrup – It has a lower glycemic index (GI=54) than sugar (GI=68) and contains many nutrients, including manganese. It means it doesn’t impact your blood sugar level as fast as sugar and adds nutrients.
- Banana – Banana is a natural way to sweeten muffins while adding fiber and avoiding inflammatory food like eggs.
- Strawberries – low sugar fruits high in vitamin C.
- Unsweetened almond milk – Almond milk is the best light plant-based milk to make fluffy muffins. It is sugar-free and low in calories.
- Coconut oil – contains a high level of antifungal Lauric acid.
You can store these healthy vegan strawberry muffins in a muffins box or an airtight box for up to 4 days in the pantry.
The muffins can also be frozen in an airtight box or zip-lock bag. Make sure you remove the muffin paper cup before putting them in the freezer. Defrost them the day before and thaw them in the fridge.
More Vegan Muffin Recipes
If you are a baking lover like me, you may want to try my:
Don’t forget to check all my Ripe Banana Recipes ideas for more ways to use those ripe bananas!
Enjoy the recipe and leave me a comment if you make these lovely healthy muffins!
Vegan Strawberry Muffins
- ⅓ cup Coconut Oil - melted or light flavor oil of your choice like almond oil
- 1 small Banana - mashed (1/4 cup + 1 tablespoon mashed banana)
- 1 teaspoon Vanilla
- 2 cups Spelt Flour - sifted to avoid lumps, see flours options in note
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1 tablespoon Flaxseed Meal - or ground chia seeds
- 1 cup Strawberries - diced, fresh (if frozen, thaw and remove juice)
- Preheat oven to 180°C (350°F). Line a 12-muffin-hole non-stick pan with natural muffin paper cups or lightly grease the holes with oil of your choice. Set aside.
- In a medium-size bowl, prepare the vegan buttermilk. Whisk plant-based milk with apple cider vinegar (or lemon juice) and maple syrup. Set aside.
- In another small mixing bowl, combine melted coconut oil and mashed banana. Make sure you measure the amount of mashed banana in cups, to be accurate. Some bananas can be larger than others, and too much mashed banana will leave the muffins slightly moist inside. Set aside.
- In a large mixing bowl, whisk together the flour of your choice (I used white spelt flour), baking soda, and baking powder.
- Stir in the banana oil mixture, vanilla, and buttermilk. Stir until it forms a consistent muffin batter, and no lumps left. If you sifted the flour, you shouldn't have lumps. If you struggle with lumps, it is ok to blend the batter few seconds in a blender, food processor, or whisk with an electrical beater until you get a lump-free batter.
- Stir in the flaxseed meal and set aside the batter for 10 minutes to let the flaxseed meal fiber react with the batter. Meanwhile, clean and dice the fresh strawberries.
- Stir in diced strawberries. If you are using frozen strawberries, defrost them first and don't add the strawberry juice to the batter, or it will thin the batter too much. Keep strawberry juice for a smoothie or flavor water.
- Transfer the batter into the muffin batter evenly into a 12 muffin hole pan.
- Bake 25-35 minutes or until a skewer inserted in the center of one muffin comes out clean.
- Remove from the oven and cool 10 minutes in the pan, then transfer on a cooling rack.
- Cool completely before eating. It takes about 3 hours to get the perfect texture, be patient.
Storage and freezing
- Store the muffins in a muffins box or airtight box for up to 4 days in the pantry.
- Freeze the muffins in an airtight box or ziplock bag. Make sure you remove the muffin paper cup before freezing. Defrost the day before.
- You can use the same amount of white all-purpose flour, or half white all-purpose and half whole all-purpose to add fibers.
- Gluten-free option: use the same amount of gluten-free flour blend.
- Feel free to swap strawberries with fresh blueberries or raspberries.