Light and fluffy vegan strawberry muffins with oatmeal! Ideal for a breakfast muffin or an afternoon snack.
It's about time I slammed a vegan strawberry muffin up on the blog, don't you think? Let me tell you why. So over on instagram I've been making a bunch of cheongs (Korean inspired fruit syrups made by just covering fruit with sugar and leaving it to macerate). I learned about this method from my mate Johnny, who's a genius and deserves a follow immediately.
You can use all sorts of fruit, but my latest attempt was with strawberries. The sugar essentially draws the moisture out of the fruit, leaving you with syrupy dried chunks of fruit which are delicious. I wanted to see if they worked in baking (to avoid any waste) and guess what... THEY'RE PERFECT in vegan strawberry muffins! You can obvs use fresh strawberries too, so don't worry if you're not yet down with the cheong!
🧈 Vegan Strawberry Muffins Ingredients
I've deliberately tried to keep the ingredients for these vegan strawberry muffins as simple as possible. I'm aware that some of you will have made it to this page via my instagram post about these muffins and may not be stoked about sourcing weird esoteric vegan ingredients - so I've kept it light on that front!
Nothing weird! Just yummy stuff! Oh and instead of using an egg replacer, I tried blending some oats into the flour mixture to help thicken things up. I'm STOKED with how it worked out and I'm sure it'll work in other recipes too - not just vegan strawberry muffins.
Here's everything you'll need to make this recipe. PS. Full recipe is at the bottom of this page - scroll there for quantities and method.
- Soy milk
- Lemon juice
- Vanilla extract
- Vegetable oil
- Granulated sugar ( plus 1 tablespoon for sprinkling)
- Zest of half a lemon
- Plain white flour (aka all purpose flour)
- Baking powder
- Fine sea salt
- Rolled oats (plus extra to sprinkle)
- Strawberries (roughly chopped, fresh or semi-dried from a batch of cheong)
📝A Note About Cheong
In case you missed it, cheong is a traditional Koran syrup made from fruit and sugar - that's it! It is NOT necessary to make a cheong for this vegan strawberry muffin recipe, however this recipe is a great way to use the leftover fruit from a batch of cheong. Got it? Good!
I'll leave it to my mate Johnny to show you how to make a cheong, because he's an expert. Watch his how-to here! If you'd like to make a cheong AND these strawberry muffins, in order to end up with enough syrupy semi-dried strawberries from your batch of cheong, you'll need to make sure you use at least 150g of fresh strawberries.
🥣 Vegan Strawberry Muffins Method
You can find the full recipe for my vegan strawberry muffins at the bottom of this page. But guess what? I'm also a pretty fun entertaining guy, which occasionally I manage to transfer into my writing. Assuming you want more FUN and ENTERTAINMENT in your life, read on, dear listener!
1. First, weigh out the wet ingredients and the dry ingredients. The wet ingredients get added to the sugar, but for extra flavour I like to rub in the zest of half a lemon, into the sugar. You'll see how much fragrance it adds - such a game changer!
2. Next add the wet ingredients to the dry ingredients. Don't overmix or you'll end up with tough muffins (which isn't as fun as it sounds). The recipe asks you to blend up some oats to add with the flour. This is our egg replacer, so don't skip this step. Now stir in the whole oats and the strawberries.
3. Fill the cases with the batter. For visuals, I like to top these vegan strawberry muffins with a sprinkle of oats, some sugar and a couple more diced strawberries, to make sure there's some colour on top! GORGEOUS!
4. Finally, bake the vegan strawberry muffins for 30 mins in the preheated oven! They should rise nicely and become gently golden on top. Allow them to cool for a bit in their tin, once baked, then transfer to a cooling rack so they don't get soggy.
🔀 Substitutions and Swaps!
Here are my suggestions, if you'd like to make any swapsies to my vegan strawberry muffins recipe.
The flour. This recipe works pretty well with gluten free flour. Just use a decent 1:1 swap like Bob's Red Mill.
The vegetable oil. This can be replaced with any vegan butter (melted) or any other neutral oil. Don't use something with a lot of flavour or it'll change the overall cookie flavour. Sunflower and vegetable oil work best.
The Strawberries. Many different fruits work here, so feel free to swap for blueberries, pitted cherries or raspberries.
Here's everything you'll need to make a gorgeous batch of vegan strawberry muffins.
- 1 muffin tin
- 2 Medium bowls
- 1 Measuring Jug
🤷♀️ Vegan Strawberry Muffins FAQs
A: Many vegan butters now exist on the market and are wonderful for baking. Personally I like to use vegetable oil in my recipes because it's consistent from brand to brand and has very little flavour.
A: Most sugars in the UK (and many in the US) are vegan. Some, however, are not. When buying sugar, google the brand and product to check their vegan credentials.
Vegan Strawberry Muffins
- 1 muffin tin
- 2 Medium bowls
- 1 Measuring Jug
- 170 ml soy milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 60 ml vegetable oil
- 125 g granulated sugar ( plus 1 tablespoon for sprinkling)
- zest of half a lemon
- 150 g plain white flour (aka all purpose flour)
- 1.5 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 110 g rolled oats (plus extra to sprinkle)
- 150 g strawberries (roughly chopped, fresh or semi-dried)
- Preheat the oven to 180 °C and line a 6-well muffin tin with cases.
- In a measuring jug, whisk together soy milk, lemon juice, vanilla extract and vegetable oil. Set aside.170 ml soy milk, 1 tablespoon lemon juice, ½ teaspoon vanilla extract, 60 ml vegetable oil
- In a medium bowl combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. Add the whisked wet ingredients to the sugar and whisk together.125 g granulated sugar, zest of half a lemon
- In a separate medium bowl, sieve together the plain white flour, baking powder and fine sea salt. Place 50g of the rolled oats into a blender or food processor and blend until the texture of fine sand. Add to the dry ingredients and whisk together.150 g plain white flour, 1.5 teaspoon baking powder, ¼ teaspoon fine sea salt, 110 g rolled oats
- Add the wet ingredients to the dry ingredients and stir together until just combined. Add the remaining 60g of rolled oats and the chopped strawberries.150 g strawberries
- Divide the batter between the muffin liners and top each muffin with a sprinkle of rolled oats and a sprinkle of granulated sugar. Place in the oven to bake for 30 minutes.
- Remove the muffins from the oven and leave to cool in the tin for 10 minutes before removing the muffins from the tin and leaving to cool on a wire cooling rack until room temperature. Serve and enjoy.