Dairy Free Banana Muffins with Strawberries

Dairy Free Banana Muffins with Strawberries are as enjoyable for breakfast as they are as a snack.

Made with mashed bananas and sweetened with maple syrup, these mouthwatering vegan muffins are moist and flavorful, making them perfect for about any time of the day.

What are vegan muffins?

Vegan muffins are muffins that are made with no added dairy, including eggs and milk.

I like how easy these muffins are to make even if you are in a hurry.

Have you tried my 3 Ingredient Vegan Strawberry Ice Cream

That easy no churn ice cream is creamy and delicious. Both this recipe for muffins and that recipe for ice cream are easy vegan recipes that can be made with strawberries.

Maple syrup is used to sweeten these muffins.
You can find a maple syrup here.

Why we love homemade vegan muffins.

This recipe is as easy to make as a non-vegan muffin recipe. They taste just as good as well.

Here is what else we like about this recipe.

• Homemade banana muffins with strawberries are made with basic pantry ingredients that you may already have on hand.
• Making this recipe is relatively inexpensive to do.
• Personalizing this recipe is as easy as using another kind of berry or adding some vegan white chocolate chips.
• Kids especially like these strawberry muffins.
• These muffins can be served warm out of the oven with vegan butter on top or taken on the go then next day for a snack or for breakfast.
• You can serve these muffins to a crown for breakfast or take them to a tailgate or school gathering to share.

Ingredients needed to make Vegan Strawberry Banana Muffins.

• Flour. Regular all purpose or an alternative all purpose flour that measures like regular flour and that can also be baked with.
• Baking Powder. The leavening agent used.
• Salt. This can be omitted.
• Bananas. Your banana should be mashed.
• Maple Syrup. Adds moisture and flavor.
• Oil . A neutral oil such as vegetable oil.
• Oat Milk. The wet ingredient alternative to milk or cream.
• Vanilla Extract. Added for a bit of flavor balance.
• Strawberries. Use fresh strawberries that have been rinsed, air dried, with the stems removed and then cut into quarters.

Tips for making the best strawberry banana muffins.

This is one of those recipes that does best when you use older soft or overripe bananas. Older bananas are easier to mash and this is a great way to use them up!

More helpful tips for you.

1. The maple syrup is important for the moisture in this recipe. Because it does not measure 1:1 with other sweeteners, you should look for an alternative that measures 1:1 with maple syrup and that can be baked with rather than using something else.
2. Oat milk is preferred to other vegan milks in baking because of its consistency You can learn more about How To Choose The Right Vegan Milk here.
3. Folding in the strawberries is done to help keep them intact. Use a rubber spatula or similar item to gently fold in your strawberries.
4. I like to use two methods for muffin pan prep in a recipe such as this one. Using liners and nonstick or dusting with flour are commonly used.
5. Resist the urge to fill the muffin cups more than ¾ full. Doing so can cause your muffins to bake over the edges of the cups and onto the pan, a pain to clean up.
6. Resist the urge to overmix your batter. Overmixing will cause that gluten to make your muffins more dense and tougher to eat and thus, less enjoyable to bite into and chew.

How to make Dairy Free Banana Muffins with Strawberries

Prep Time: 10 minutes .
Bake Time : 25 minutes .
Servings: 12 muffins .

1. Prep. Preheat your oven to 375 and prep your muffin pan well for nonstick.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour with baking powder and salt.
3. Wet Ingredients. In a large mixing bowl, beat together the mashed banana, maple syrup, and oil until combined. Then beat in the oat milk and vanilla extract.
4. Combine. Add the dry ingredients from the first bowl to the ingredients in the mixing bowl and mix until just combined.
5. Fold. Scrape down the sides of your bowl and then gently fold in the strawberry pieces.
6. Bake. Use a cookie scoop or similar item to fill the muffin liners about half way full. Then bake your muffins for 25-30 minutes or until the tops begin to turn golden and a toothpick comes out clean.
7. Cool. Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack to fully cool.

Expert Tip 👉 While fresh strawberries are preferred in this recipe for their structure and flavor, frozen strawberries can be used. To prevent them from releasing too much moisture into the batter, toss the berries with an extra tablespoon of flour after being cut into quarters.

How to store dairy free muffins.

Once these muffins have fully cooled, they can be stored in an airtight container.
When properly stored, they should keep for about five days at room temperature or frozen for a couple of months.

You may also be interested in these vegan muffin ideas.

• Double Chocolate and Beet Muffins (MedDiet Vegan)
• Oat Flour Vegan Muffin Recipe
• How to Make Vegan Chocolate Chip Muffins
• Vegan Pumpkin and Cranberry Muffins
• Vegan Applesauce Muffins
• Easy Vegan Zucchini Muffins

Print the recipe for Dairy Free Banana Muffins with Strawberries

Dairy Free Banana Muffins with Strawberries, an easy and delicious vegan recipe made with mashed bananas and sweetened with maple syrup.

Please see recipe post for further details on this recipe.