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Fluffy, fruity, not too sweet, these Vegan Strawberry Banana Muffins are perfect for grab-and-go breakfasts and snacks. They are mostly sweetened with the natural sweetness from bananas and made with oat flour and almond flour.
The inspirations of this recipe are a comment left on my YouTube video and the fact that I miss the combination of bananas and strawberries.
A while ago, someone left a comment on my YouTube video saying she wanted to see recipes using strawberries. Then the first thing came to my mind was the lovely Vegan Strawberry Banana Bread I made a while ago (apparently over a year ago).
Hence, these cute vegan strawberry banana muffins.
What’s special about these muffins?
- Super fluffy and moist without any added oil
- Mostly sweetened by bananas
- Gluten-free, made with oat flour and almond flour
- Freezer-friendly, perfect for meal-prep and grab-and-go breakfasts/snacks
Ingredients You Need for These Muffins
- Ripe banana (soft and spotted)
- Nut butter
- Coconut sugar
- Vanilla extract
- Gluten-free oat flour
- Almond flour
- Baking powder
- Baking soda (bicarbonate of soda)
- Salt
- Strawberries, fresh or frozen
- Desiccated coconut
For substitutions, please take a look at “Questions You Might Have” section and the recipe card.
How to Make Vegan Strawberry Banana Muffins
- Preparation: Preheat the oven to 175 °C (350 °F). Line a 6 cup muffin tin with liners or grease it with some coconut oil/baking spray.
- Mash bananas: Add bananas to a big bowl. Use a fork or a whisk to mash the banana, as smooth as possible.
- Mix in the wet ingredients: Add nut butter, coconut sugar, and vanilla to the mashed bananas. Mix all together evenly.
- Stir in the dry ingredients: Add the oat flour, almond flour, baking powder, baking soda, and salt to the banana mixture. Stir to incorporate all ingredients together. Make sure to not over mix.
- Add stir-in: Gently stir in the chopped strawberries and desiccated coconut
- Bake: Divide the batter into the prepared muffin tin. Bake them in the preheated oven for 20–25 minutes until a toothpick inserted in comes out clean.
- Cool: Transfer the muffin tin onto a wire rack to cool down for at least 20 minutes. Then use a fork or offset spatula to help remove the muffins from the tin. Let them cool down completely before biting in.
How to Store These Muffins
Let these muffins cool down, then store them in containers or food-bags in the fridge for 3 days or 2 weeks in the freezer.
Tips for Success
- Weigh your ingredients. Weight is much more precise than volume. Use a kitchen scale to measure the ingredients, so the batter will come together nicely.
- Use the scoop and level method when using measuring cups and spoons. If using measuring cups or spoons, scoop and use a small knife to remove the extra amount (the part higher than the surface of the cups/spoons).
- Do not over mix. Over-mixing often leads to tough texture, so make sure to mix all ingredients just until they are incorporated.
Questions You Might Have
Final Words
These vegan strawberry banana muffins are really lovely with the natural sweetness from bananas and the slightly tangy flavour from the strawberries. The moist, fluffy texture makes them perfect for breakfasts/snacks.
I hope you will love this recipe as well. Let me know if you have any question or thoughts by commenting down below!
Love, — Nora
More Vegan Recipes for breakfasts lovers:
Vegan Strawberry Banana Muffins (Gluten-free + Healthy)
Ingredients
Muffin batter
- 130 g ripe banana, ~a large one, net weight
- 40 g nut butter, (1/6 cup)*
- 25 g coconut sugar, (2 Tbsp + 2 tsp)
- 1/2 tsp vanilla extract
- 67 g gluten-free oat flour, (3/4 cup) or regular oat flour if not sensitive
- 22 g almond flour, (1/4 cup)
- 1 tsp baking powder
- 1/4 baking soda, (bicarbonate of soda)
- 1/16 tsp salt
Stir-in
- 4 large strawberries, fresh or frozen*, diced
- 2 Tbsp desiccated coconut
Instructions
- Preparation: Preheat the oven to 175 °C (350 °F). Line a 6 cup muffin tin with liners or grease it with some coconut oil/baking spray.
- Mash bananas: Add bananas to a big bowl. Use a fork or a whisk to mash the banana, as smooth as possible.
- Mix in the wet ingredients: Add nut butter, coconut sugar, and vanilla to the mashed bananas. Mix all together evenly.
- Stir in the dry ingredients: Add the oat flour, almond flour, baking powder, baking soda, and salt to the banana mixture. Stir to incorporate all ingredients together. Make sure to not over mix.
- Add stir-in: Gently stir in the chopped strawberries and desiccated coconut.
- Bake: Divide the batter into the prepared muffin tin. Bake them in the preheated oven for 20–25 minutes until a toothpick inserted in comes out clean.
- Cool: Transfer the muffin tin onto a wire rack to cool down for at least 20 minutes. Then use a fork or offset spatula to help remove the muffins from the tin. Let them cool down completely before biting in.
Notes
- *Nut butter: I often use peanut butter because it’s the easiest and cheapest option. You can also use almond butter or cashew butter for a slightly different flavour. (See How to Make Nut Butter)
- **Strawberries: I’d recommend using fresh strawberries if possible because the frozen ones typically release quite a lot of juice in baking.
- Storage: Let these muffins cool down, then store them in containers or food-bags in the fridge for 3 days or 2 weeks in the freezer.
- Adapted from Simply Veganista
- Recommended equipment: I love using this Pyrex Mixing Bowl and these Measuring Spoons (affiliate links). For more of my favourite baking tools and ingredients, please shop my pantry staples & kitchen tools.
