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Strawberry Vegan Muffins


I’m working to keep mornings simple + nutritious, and these vegan muffins are the perfect on-the-go breakfast. They are easy to make and perfect for batch baking, then freezing. Because they’re also super nutritious, I can fuel my whole family.

Whether it is a marathon school day, or I’m packing for a day long adventure, you can be sure I’m taking these strawberry muffins along. This recipe can also be found in my cookbook, Simple Green Meals, along with 100+ whole food recipes.

Breakfast table with vegan muffins and fresh strawberry jam.

Tips for making baked goods vegan

When I first entered the world of healthy baking, I was bombarded with ingredients I couldn’t pronounce, and weird vegan cheeses/creams/butters/sweeteners etc., that were super expensive, plus still loaded with chemicals. While dairy products aren’t the worst for people who can tolerate them, a study by the National Library of Medicine found that 65-70% of the world’s population had some form of lactose intolerance (including me!). So I started searching for a better way to bake. Here are some tips I’ve learned to turn most recipes, including this strawberry muffin recipe, into vegan friendly options.

Vegan eggs

Depending on the recipe, I’ve got several different vegan, whole food substitutes for eggs. For this vegan muffin recipe, the 2 eggs are replaced with ½ cup unsweetened applesauce. 

  1. Flax egg: To replace 1 egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit for 10 minutes before adding to a recipe.
  2. Chia egg:  To replace 1 egg, mix 1 tablespoon chia seeds + 3 tablespoons water in a small bowl. Let sit for 10 minutes before adding to a recipe. Pro tip: chia seeds + water are used in the strawberry jam recipe below to bind the jam together, in place of pectin.
  3. Applesauce: replace 1 egg with ¼ cup unsweetened applesauce.
  4. Banana: replace one egg with ½  large banana, mashed.

Vegan milk

Non-dairy milks are super common in grocery stores. Yet they’re also super easy to make. Using a non dairy milk in this vegan muffin recipe works just as well as a dairy milk would. Here’s my list for great milk substitutes:

  1. Almond milk: My team did an awesome review on almond milks. If you’re ready to make your own, check out my simple recipe for vegan almond milk.
  2. Oat milk: If you’re looking for store-bought, check out our latest oat milk review. If homemade is more your jam, I created a delicious recipe that I love to make. 
  3. Coconut milk: My team hasn’t done a coconut milk review yet, but I’ll let you know when we do! For now, I’ve got a great recipe for homemade, creamy coconut milk.
  4. Other no dairy/nut free milks: I’ve got a no-fail recipe to make all kinds of vegan, nut free milks. Grocery stores are also starting to carry versions of flax milk, hemp milk, banana milk, and more. You can totally sub in a nut free milk for these strawberry muffins. Oat milk would be my preference.
homemade strawberry jam in a mason jar

Vegan butter substitutes

A super easy butter substitute is extra virgin olive oil. For every 1 cup of butter used, I substitute ¾ cup of oil. Avocado oil and coconut oil are also great substitutes. My general rule-of-thumb is: if the dish I’m making is savory, I’ll use olive or avocado oil. If the dish is sweet, I’ll use coconut oil. This strawberry muffin recipe uses coconut oil, yet another oil can be swapped in too.

Vegan muffin recipe

There are so many reasons to love this strawberry muffin recipe. It is low in sugar, even with the strawberry chia jam filling! The almond butter ups the fat content, which helps break down the carbohydrates. When a recipe has a good balance of healthy fat, carbs, and protein, you’ll get longer lasting energy. Everyone wants to avoid that sugar high, then sugar crash feeling, right?! You can swap out the almond butter with a different nut butter, or with a seed butter like sunflower. You can also swap out the strawberry chia jam with a store-bought jam. Just make sure it is all fruit and naturally sweetened. Replacing 4 tablespoons of the flour with 1 serving of my Protein Smoothie Boost can turn this breakfast/snack into a superfood champion. I’ve found it super easy to add this smoothie boost powder to a variety of baked goods, including pancakes and muffins.

vegan muffins coming out of the oven super hot

Nutritious snacking beyond vegan muffins

Many people have told me that they can make healthy meals, no problem. Yet, when it comes to snacking, they keep reaching for the salty, sugary, processed foods. I get it! Nutritious snacks take prep work, and aren’t always ready when you need them. Let me help with that. Batch baking has become my lifeline when it comes to healthy snacking, for these vegan muffins and more. Here’re my go-to snacks that are easy to batch bake, taste delicious, and will keep you full because they have balanced, good ingredients meant to fill you up.Vegan yogurt– The yogurt can be batch made and frozen in single servings, then thawed the day you’re ready to enjoy. You can find great granola recipes in Rawk the Year, and batch make those as well! 

Other batch baking recipes

Homemade popsicles– One smoothie recipe can make tons of popsicles. Toss these in a lunch box, and they’ll be the perfect consistency to consume by snack time. 

Vegan protein bars– These are easy to freeze as well. I like to warm them up in the toaster oven for a snack, then top with almond butter of even more healthy fat + protein. 

Homemade granola bars– I love to take these along for road trips. They can be wrapped in beeswax paper for easy transport. 

Herbalicious hummus– Super easy to make this vegan snack, then freeze. All you need to do is add in some fresh veggies when you’re ready to dig in. 

I’d love for you to leave a comment and share your fav muffins/breakfast to-go recipes! If you’re ready to overhaul your snack game, check out my Meal Planner. I’ve got dozens of snack recipes ready to share with you, along with weekly options to help meals, snacks, smoothies, and even desserts. It’s as easy as sign in, download, and print!

plate with strawberry vegan muffins and fresh fruit
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Strawberry Jam Vegan Muffins

  • Author: Jen Hansard
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

My whole family adores these strawberry-filled vegan muffins, but I definitely love them the most. These muffins bring back childhood peanut butter and jelly sandwiches in a sophisticated and more nutritious way.


Scale

Ingredients

For Muffins:

  • 1/3 cup almond butter
  • 1/4 cup organic virgin coconut oil, at room temperature
  • 1/2 cup pure maple syrup
  • 1/2 cup applesauce
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsweetened plain almond milk
  • 6 tablespoons strawberry chia jam*

For Strawberry Chia Jam:

  • 1 lb fresh strawberries, hulled and halved
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 3 tablespoons fresh lemon juice
  • 23 tablespoons chia seeds
  • 1 teaspoon vanilla extract

Instructions

For Strawberry Chia Jam: 

  1.   In a medium saucepan, combine the strawberries, water, maple syrup, and lemon juice. Bring to a simmer and cook for 15-20 minutes, or until the. fruit softens and releases its natural juices. Mash the mixture well.
  2. Stir in 2 tablespoons of chia seeds to start, especially if the strawberry mixture is pretty thick. Let the jam cool completely on the counter. Stir again and add 1 tablespoon of chia. seeds if the jam is too runny or thin. Stir in the vanilla. Transfer to small jars with tight-fitting lids. 
  3. Store in fridge until ready to add to muffin batter.

For Muffins:

  1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
  2.  In a large bowl, and using an electric mixer on high speed, beat the almond butter and oil until creamy. Add the maple syrup and beat until well combined. Add the applesauce and vanilla and continue beating until creamy.
  3.  In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add one-third of the flour mixture to the creamed mixture and beat on low speed just until combined. Add half of the almond milk and beat again. Add another third of the flour mixture, followed by the rest of the almond milk, and ending with the remaining flour mixture. Continue mixing just until the batter comes together. Do not over mix.
  4.  Using a small ice cream scoop or spoon, fill the muffin cups one-quarter full. Use the tip of a spoon to push the batter to cover the entire bottom and a little up the sides. Place 1 rounded teaspoon of jam in each muffin cup, trying to center it as much as possible. Top the jam with the remaining batter, making sure it covers the jam.
  5. Bake for 15 to 20 minutes, or until the tops are golden brown and spring back when gently pressed. Let cool in the pan for 10 minutes, then remove and serve.

Notes

GLUTEN FREE (replace our with 1 1/2 cups gluten-free all-purpose our)

*Chia jam keeps in fridge 7-10 days, or can be frozen for several months. If storing in freezer, be sure to leave 1/2 inch headspace in the jar to allow for expansion.

Keywords: vegan muffins, strawberry muffins, vegan muffin recipe

If you love a good muffin for breakfast but don’t like the guilt that comes along with it, this recipe is for you!

Tags: , , ,    /   Categories: Plant-Based Snacks, Recipes 

By: Jen Hansard | Updated: 9.18.2020 | COMMENTS: 20

COMMENTS
20

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  1. Esperanza Chavez says:

    The almond butter muffins are delicious!! Recipe is simple enough to bake them often.

  2. Krista says:

    This is a winner! They were so good right out of the oven, and I loved how they filled me up. I might have to try them with Nutella too….

  3. Sherry says:

    When I tasted the raw dough, I was kind of iffy. I used homemade coconut milk, and it seemed strong. However, once they cooked and cooled a little, these are awesome. Will most definitely make these again!!!

    • SGS Rawkstar Carissa says:

      Hey Sherry,

      SO happy that you enjoyed this recipe and that you are planning to make them again.

      My kids and I love these so much!! 🙂

  4. Danielle E. says:

    These were the first muffins I’ve made from scratch and they were melt in your mouth delicious! I had a difficult time not wanting to eat them all! I did cherry jam this time, but I can’t wait to try many more flavors.

    I was curious though, if I wanted to use all whole wheat flour next time, would that do anything bad to the taste or texture?

    • SGS Rawkstar Carissa says:

      Hey Danielle,

      I am so lad that you loved these muffins so much!! It really is hard to say no after 1, 2, or 3 of them =P

      If you decide to use the whole wheat flour the texture might be a little grainy.

  5. Michele says:

    Is their a nutritional breakdown available? Calories and fat per muffin?

    • Sherry says:

      Its easy to add if you have Myfitnesspal. I also used homemade coconut milk:
      Almond Butter & Jam MuffinsServings 12 calories per serving
      14 Ingredients Edit Recipe
      0.75 cup (30g), Gold Medal Unbleached All-Purpose Flour – Enriched, Presifted
      0.75 cup(s), 100% Whole Grain Whole Wheat Four
      6 tbsp, Polaner All Fruit Grape Jelly
      6 tbsp, Seedless Raspberry
      0.50 cup, shredded, Nuts, coconut meat, raw
      1 tsp, Ground Cinnamon
      1.20 g (0.25 tsp), Salt Coarse Kosher
      0.40 tsp(s), Pure Baking Soda
      1.50 tsp, Clabber Girl Mk
      4 g (1 tsp), Pure Vanilla Extract
      2 large, Egg
      8 tbsp(s), 100% Pure Organic Maple Syrup
      4 Tbsp, Coconut Oil Organic Unrefined Virgin
      5.33 tablespoon, Creamy Almond Butter JC
      Nutrition Facts
      Servings 12.0
      Amount Per Serving
      calories 218
      % Daily Value *
      Total Fat 10 g 16 %
      Saturated Fat 5 g 26 %
      Monounsaturated Fat 0 g
      Polyunsaturated Fat 0 g
      Trans Fat 0 g
      Cholesterol 31 mg 10 %
      Sodium 167 mg 7 %
      Potassium 62 mg 2 %
      Total Carbohydrate 28 g 9 %
      Dietary Fiber 3 g 13 %
      Sugars 17 g
      Protein 4 g 8 %
      Vitamin A 1 %
      Vitamin C 0 %
      Calcium 4 %
      Iron 4 %

  6. Carissa says:

    These muffins are so delicious! I love how I don’t have to feel guilty after indulging in them either.

    Win win!!! 🙂

  7. Kim says:

    Love, love, love these muffins! I had strawberry preserves and they turned out great!

    • SGS Rawkstar Carissa says:

      Hey Kim,

      Yum yum!! Strawberry preserves are my favorite for this recipe.

      Enjoy!!

  8. Daniel Mottayaw says:

    I tried these muffins with both apricot and raspberry jam. Both were great! Really enjoyed the video, too.

  9. LJ says:

    Total winners! I haven’t met anyone that doesn’t love these muffins!

    • SGS Rawkstar Carissa says:

      Thanks LJ,

      I think they are a winner for everyone because they are THAT good! 🙂

  10. Dani Mitchell says:

    Oh my gosh! I made these when I first got your new book and LOVED them. I couldn’t believe how much my kids loved them too—and we make them almost every weekend now. ( I prefer raspberry and apricot jam inside… yet have been dreaming about trying them with Nutella too )

    • SGS Rawkstar Carissa says:

      Hey Dani Mitchell,

      That is so great that you and your family love this recipe so much! It really is crazy to think these are healthy since they are so delicious.
      Oh boy my weakness is Nutella so if I made these with that inside I would probably eat the whole batch =P

      Enjoy!

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