Vegan Mini Strawberry Muffins!
These Vegan Strawberry Muffins are so soft and delicious. They’re the perfect snack to make during the summer months when fresh strawberries are in season. They’re soft, fluffy, and moist.
These muffins are vegan, gluten-free, and refined sugar-free. I used a combination of oat flour and coconut flour to achieve the light and fluffy texture, and maple syrup or honey as a natural sweetener.
These muffins taste of delicious vanilla and strawberries, however you could use any fruit in season! You could also top these muffins with some chopped almonds or oats for an added crunch.
For more healthy muffin recipes, try my Cinnamon Roll Muffins, Banana Chocolate Chunk Muffins, or Blueberry Oatmeal Muffins.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Strawberry Muffins
Ingredients
- 3 flax eggs ,3 tablespoons ground flax meal + 9 tablespoons water
- 2½ cups oat flour , 2½ cups oats blended into a fine flour
- ½ cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ cup maple syrup or honey
- 4 tablespoons apple cider vinegar
- 1/2 cup coconut milk , from a 400 ml can of coconut milk
- 1 teaspoon vanilla
- ½ cup olive oil
- 1/2 cup diced strawberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a silicone mini muffin tray, or line two regular sized muffin trays with silicone liners.
- Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
- In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, apple cider vinegar, coconut milk, vanilla, and olive oil. Stir until well combined and smooth.
- Gently stir in the strawberries. Scoop the mixture evenly into 32 mini muffin liners, or 14 regular sized muffin liners.
- Bake in your preheated oven for 19-21 minutes, (about 22-24 minutes for regular muffins) until slightly golden and an inserted toothpick comes out clean.
Save this recipe for later!
