Vegan Strawberry Banana Muffins are moist with a tender crumb and juicy strawberry pieces in every bite. These egg-free muffins get a nutritional boost from white whole wheat flour and are a perfect spring bake.
Nut Free, Soy Free, Dairy Free, Egg Free
Spring brings an abundance of strawberries, and they’re perfect for baking. When I had a nearly overripe pint on hand and wasn’t in the mood for baked oatmeal, I made these muffins—my son had been requesting muffins nonstop. The result? A simple, kid-friendly treat that uses up fruit and tastes wonderful.
After testing and retesting this recipe, these Vegan Strawberry Banana Muffins came out perfectly!
They’re…
- Moist with a tender crumb
- The perfect individual size
- Low in added sugar
- Made with just a few simple ingredients
- Prepared in one bowl
- Easy to make with kids
- Higher in fiber thanks to white whole wheat flour
One-bowl muffins keep cleanup minimal, which is a big plus for busy households. Using muffin liners makes cleanup even easier.
Ingredients You’ll Need to Make Strawberry Banana Muffins
This recipe uses simple pantry ingredients:
- Bananas (about 1 cup mashed)
- Coconut oil (melted)
- Coconut sugar or brown sugar
- Vanilla extract
- White whole wheat flour
- Baking soda
- Salt
- Strawberries (fresh or thawed and drained if frozen)
Bananas and strawberries provide natural sweetness, so this recipe needs only 1/3 cup added sugar for the whole batch—approximately 1½ teaspoons added sugar per muffin. You can use coconut sugar for a less-refined option or regular brown sugar. White whole wheat flour gives more fiber than all-purpose flour while keeping the muffins light and tender. Measure baking soda carefully, and if using frozen strawberries, thaw and drain them well to avoid extra moisture that can weigh the muffins down.
How to Make Strawberry Banana Muffins
This recipe comes together quickly in one bowl:
1. Preheat the oven to 350°F and line a muffin tin with liners or spray with nonstick spray.
2. In a large bowl, mash the bananas and mix in melted coconut oil, sugar, and vanilla extract. Stir until combined—aim for about 1 cup mashed banana total.
3. Add the white whole wheat flour, baking soda, and salt. Stir gently just until combined—do not overmix, or the muffins can become tough.
4. Fold in the chopped strawberries. If using frozen berries, be sure they are fully thawed and drained.
5. Using an ice cream scoop or large spoon, portion batter into the muffin tin so each cup is nearly full.
6. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool completely before frosting or serving.
Optional Strawberry Glaze
A simple glaze adds extra strawberry flavor and a pretty finish.
You’ll need:
- Powdered sugar
- Milk or water (use a dairy-free milk if needed)
- Freeze-dried strawberries, crushed
Combine 1 cup powdered sugar with 1–2 tablespoons liquid (milk or water) until smooth. Add crushed freeze-dried strawberries a little at a time to achieve the color and flavor you want—about 2–3 tablespoons usually gives a lovely pink hue. Drizzle the glaze over fully cooled muffins.
Kitchen Tools You’ll Need to Make Strawberry Banana Muffins
Minimal tools are required:
- One large mixing bowl
- Muffin tin
- Muffin liners (paper or silicone)
- Sturdy spoon or spatula
- Ice cream scoop or large spoon for portioning
Strawberry Banana Muffins
Vegan Strawberry Banana Muffins are moist, yet crumbly, with juicy strawberries in every bite! These egg-free muffins get a nutrient boost from white whole wheat flour and are perfect for spring.
Nut Free, Soy Free, Dairy Free, Egg Free
- Author: Chelsey
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
- 3 small to medium bananas (about 1 cup mashed)
- ⅓ cup melted coconut oil
- ⅓ cup coconut sugar or brown sugar
- 1 teaspoon pure vanilla extract
- 1½ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped strawberries
Optional strawberry glaze:
- ½ cup powdered sugar
- ½–1 tablespoon milk or water (dairy-free alternative if needed)
- 2–3 tablespoons freeze-dried strawberries, crushed
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners or spray with nonstick spray.
- In a large bowl, mix together mashed bananas, melted coconut oil, sugar, and vanilla extract.
- Add flour, baking soda, and salt. Stir just until combined. Fold in the strawberries.
- Using an ice cream scoop, fill each muffin cup with batter.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before serving.
- If adding glaze, mix powdered sugar, liquid, and crushed freeze-dried strawberries, then drizzle over cooled muffins.
Don’t Forget to PIN IT…
XO