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Vegan Breakfast Strawberry Muffins

Delicious Vegan Breakfast Strawberry Muffins for Easy Mornings

Enjoy these Vegan Breakfast Strawberry Muffins, a quick and easy dairy-free treat perfect for a healthier breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Soy Milk Can be swapped with almond milk or oat milk.
  • 1 tablespoon Apple Cider Vinegar No substitution needed.
  • 1 cup Sugar Coconut sugar or maple syrup can be used.
  • 1/3 cup Vegetable Oil Coconut oil can be a great alternative.
  • 1 teaspoon Vanilla Extract Almond extract can be substituted.
  • 1 1/2 cups Flour Whole wheat flour works as an alternative.
  • 1 tablespoon Baking Powder Make sure it’s fresh.
  • 1/2 teaspoon Salt Sea salt or kosher salt can be used.
  • 1 cup Strawberries Can substitute with blueberries, blackberries, or diced peaches.
  • 1 cup Rolled Oats (finely ground) Use gluten-free oats for gluten-free version.

Equipment

  • Oven
  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spoon or Ice Cream Scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 170°C (340°F) and line a muffin pan with parchment paper or cupcake liners.
  2. Chop fresh strawberries and sprinkle with sugar; let sit for about 10 minutes to enhance sweetness.
  3. In a medium bowl, combine soy milk and apple cider vinegar and let sit to curdle.
  4. In a large bowl, whisk together sugar, vegetable oil, and vanilla extract; then add the curdled soy milk.
  5. In another bowl, whisk together flour, baking powder, and salt; sift into the wet ingredients and gently fold.
  6. Add the macerated strawberries and finely ground rolled oats; fold gently to combine.
  7. Fill muffin liners about ¾ full with batter and spread evenly.
  8. Bake for 22 minutes until golden brown; a toothpick should come out clean.
  9. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

These muffins are even better the next day when allowed to rest overnight, making them a tasty snack or breakfast treat.

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