Vegan Breakfast Strawberry Muffins (2024)

These Vegan Breakfast Strawberry Muffins are tasty and easy to make in just 15 minutes. Tender, fluffy, and filled with fresh strawberries.

I like having my breakfast ready to go in the morning, and I hate deciding what to eat first thing when I wake up. This is why I often prep my breakfast ahead (and I’ll soon share more prep-friendly breakfast ideas!) and muffins are just such a fun and easy breakfast option.

With strawberries being in peak season right now, I made these cute, delicious, and fun Vegan Breakfast Strawberry Muffins!

Now, these strawberry muffins are super simple to make, and they taste AMAZING.

What is more, you don’t have to limit yourself to strawberries. This recipe will work just fine with other berries, or even peaches or plums! So make the most of the upcoming summer fruit season and make these muffins ASAP.

Ready?

Ingredients & Substitutions

To make these breakfast muffins you will need only a couple of basic ingredients:

• Soy milk. We recommend using soy milk in this recipe as it’s closest by protein to cow milk. In a pinch, use other plant-based kinds of milk, but they may not curdle when mixed with vinegar.
• Apple cider vinegar. This will help get a “buttermilk” taste and texture from the milk.
• Sugar. We used granulated sugar, but you can substitute it with brown sugar if you like.
• Vegetable oil
• Vanilla extract or Vanilla Paste – we actually use paste in most of the recipes, but it may not be as easily available. Both will work just fine.
• Flour. Use all-purpose flour in this recipe.
• Baking powder
• Pinch of salt to enhance the flavors.
• Strawberries. We used fresh strawberries in this recipe, but frozen and thawed will also work in a pinch (mind you, they will not have the same sweet taste like fresh strawberries). If you don’t have strawberries, you could also use other berries, such as blueberries, raspberries, blackberries, or mixed berries. I would also try this recipe with peaches and plums!
• Rolled oats. We pulsed the rolled oats in our mixer for like a second, just to break them down a bit.

How to make these Vegan Breakfast Strawberry Muffins

Start this recipe by preheating the oven to 170°C / 340°F so it’s hot and ready to go. Line a muffin pan with cupcake liners or parchment paper.

For this recipe, we just lined the pan with parchment paper, as shown in the picture below. To do this, lightly grease the pan, then cut squares out of your parchment paper and fold the squares over the muffin pan, shaping it as you go. It doesn’t have to be perfect!

Dice your strawberries, sprinkle them with a bit of sugar and leave them to macerate for about 10 minutes. The sugar will melt and the strawberries will release a bit of their juices.

Also, to a bowl add soy milk and apple cider vinegar, mix and set aside. The milk will soon start to curdle. Let it rest for about 10 minutes as well.

Meanwhile, in another bowl combine the sugar, oil, and vanilla. Then, pour in the curdled soy milk and mix to combine.

Separately combine the dry ingredients: flour, baking powder, and salt. Whisk them briefly, then sift them over the wet ingredients and fold them in with a rubber spatula. Do not overmix the batter, but just so there are no dry bits left.

Lastly, gently fold in the strawberries and oats.

If your batter is too thick, you can add a drizzle of milk, but this is not a runny batter, so it’s ok if it’s thick.

Now, scoop the batter and pour it into the prepared muffin pan, filling it up to 3/4 (leave room for the muffins to rise).

Lastly, bake the muffins at 170°C / 340°F for about 22 minutes. Some ovens run hotter than others (mine is on the hot side), so I always check with a toothpick when the muffins are baked through – there should be no runny batter on the toothpick, once you remove it from the muffin.

When your muffins are baked, let them cool down on a kitchen rack.

Serving

These muffins are better tasting the next day once completely cooled. Serve them for breakfast with a cup of milk or coffee. They are also an excellent on-the-go breakfast as you can simply pack them and bring them with you to your office or to school.

Storage

Store in an air-tight container refrigerated for up to 3 days. Since the strawberries are a bit moist, they will not keep really long, so we recommend using the muffins up in a couple of days.

Yield: 12

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

These Vegan Breakfast Strawberry Muffins are tasty and easy to make in just 15 minutes. Tender, fluffy, and filled with fresh strawberries.

Ingredients

• 1 cup soy milk
• 1 tsp apple cider vinegar
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• pinch of salt
• 1 cup strawberries
• 1/3 cup rolled oats, finely ground

Instructions

1. Preheat the oven to 170°C / 340°F. Line a muffin pan with cupcake liners or parchment paper as shown on pictures.
2. Wash, clean, and dice the strawberries. Sprinkle with a teaspoon of sugar, mix to combine, and let macerate.
3. In a bowl, combine 1 cup soy milk with 1 tsp apple cider vinegar. Set aside for a couple of minutes, so the soy milk starts to curdle.
4. In a separate bowl, combine 1/3 cup sugar, 1/3 cup vegetable oil and 1 tsp vanilla extract. Add the soy milk with apple cider vinegar and mix to combine.
5. In another bowl, combine 2 cups flour with 2 tsp baking powder and a pinch of salt. Sift over the wet ingredients and gently fold in with a spatula, until no dry bits remain.
6. Lastly, fold in the batter the macerated strawberries, and 1/3 cup of oats (we chose fine oats or instant oats). The batter will be thick, but you can add a drizzle of milk if it's too thick.
7. Scoop the batter with a spoon and add it to the muffin pan. Fill the liners up to 3/4 until you have used up all the batter.
8. Place the muffin pan into the preheated oven and bake at 170°C / 340°F for about 22 minutes. Check with a toothpick when your muffins are baked through.
9. Once baked, remove the pan from the oven and transfer the muffins to a kitchen rack. Let cool and sprinkle with icing sugar before serving.
10. Store in an air-tight container refrigerated for up to 3 days.

Notes

These muffins are better tasting the next day once completely cooled.

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 173Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 103mgCarbohydrates: 25gFiber: 1gSugar: 7gProtein: 3g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

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This recipe is brought to you byHofer Slovenija.

Find more breakfast ideas here.

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