An easyvegan strawberry muffin recipe with fresh strawberry, refined-sugar-free, and gluten-free options! These are simply the best healthy strawberry muffins, 100% homemade that taste like bakery-style strawberry muffins without dairy or eggs!
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.