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Juicy strawberries, sweet bananas, and a crunchy sugar top make these moist, tender strawberry banana muffins a must-try Spring/Summer snack – no eggs needed!
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Why You’ll Love This Recipe
When banana bread meets fresh seasonal strawberries, enter these strawberry banana muffins! They’re light yet satisfyingly dense, tender, moist, bursting with juicy berries (like my vegan blueberry banana muffins), and topped with crunchy sugar for a crowd-pleasing snack, breakfast, or lunchbox treat the entire family will love – perfect in rotation with vegan strawberry pancakes and easy strawberry oatmeal bars.
Better yet, they’re quick and easy to make with inexpensive pantry staples—just mix, bake, and enjoy in 35 minutes, no eggs or dairy needed (and you won’t be able to tell the difference)! They’re easy to customize and freezer-friendly, too.
With strawberry season upon us, you might also enjoy vegan strawberry pie, an easy strawberry crumble, easy strawberry bread, or vegan strawberry upside-down cake.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
There are tons of delicious ways to complement vegan strawberry muffins with:
- Spices: Add warmth with cinnamon and/or nutmeg.
- Almond extract: Add about ½ teaspoon for extra depth.
- Citrus zest: 1 tablespoon lemon/orange zest adds brightness.
- Mix-ins: Add a few tbsps of shredded coconut, vegan chocolate chips, nuts, or oats.
- Vegan cream cheese filling: Spoon sweetened vegan cream cheese ¾ way up the muffin cups.
- Toppings: Add streusel (like from my vegan peach pie with crumble topping) or a vanilla/lemon glaze.
How to Make Strawberry Banana Muffins
Step 1: Preheat the oven to 350F/175C and line a 12-cup muffin tin. In a large bowl, whisk the plant milk and vinegar and let it thicken for 5 minutes to a buttermilk consistency.
Step 2: Meanwhile, use a fork or potato masher to mash the bananas and wash and dice the strawberries.
Step 3: Add the oil, vanilla, and mashed banana to the vegan buttermilk, mixing well.
Step 4: In a separate bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, and salt), then gradually add those to the wet ingredients, stirring until only just combined – avoid over-mixing.
Step 5: Gently fold in the strawberries, then fill each muffin cup to the top.
Step 6: In a small bowl, mix the sugars and diced strawberries for the topping and sprinkle it over the muffins.
Slightly overfilling ensures nicely domed strawberry and banana muffins.
Step 7: Bake the strawberry banana muffins for 25-30 minutes until golden-brown and a skewer inserted in the center comes out clean (moist crumbs are fine). Leave the muffins to cool in the pan for 5 minutes, then transfer to a wire rack – enjoy warm or at room temperature.
Tip: Removing the muffins from the pan after 5 minutes prevents sogginess.
FAQs
I don’t recommend it, as they may release too much liquid. Thawed, drained, pat dry, and chopped strawberries may work, though.
Yes! Use a 1:1 swap gluten-free flour blend (like Bob’s Red Mill/King Arthur).
Sugar does more than sweeten muffins, so it’s risky to remove too much. However, reducing it slightly should work.
Pro Recipe Tips
- Measure flour properly: Don’t scoop it. Instead, fluff it in its bag with a fork, spoon to a measuring cup, and level – to avoid dry, dense muffins.
- Use soft, overripe bananas: They add the sweetest flavor, mashing easily to evenly distribute in the batter.
- Don’t over-mix: To avoid dense, gummy muffins, mix the batter until only just incorporated – a few small lumps are fine.
- Fully fill the muffin cups: That’ll ensure bakery-style domed muffin tops.
- For mini muffins: Divide the batter into mini muffin tins and bake for 12-15 minutes until a toothpick comes out clean.
Serving Suggestions
Like my fruity blueberry peach muffins or easy pineapple muffins, these vegan strawberry banana muffins work warm or at room temp with plant-based butter or nut butter, vegan cream cheese, a dollop of plant-based yogurt, vegan whipped cream, a scoop of vegan ice cream, etc.
Storage Instructions
Store: In an airtight container at room temp for 2-3 days or in the fridge for 5-7 days.
Freezer: Flash-freeze strawberry banana bread muffins until solid, wrap in plastic, and store in a Ziplock/Stasher for up to 3 months. Thaw overnight in the fridge or microwave for 30-50 seconds.
Reheat: Microwave for 20-30 seconds – they’re like new.
More Vegan Strawberry Recipes
Vegan Desserts
Vegan Strawberry Pie
Vegan Desserts
Strawberry Sorbet With Mint
Vegan Desserts
Vegan Yogurt Popsicles
Vegan Desserts
Vegan Chocolate Covered Strawberries
If you tried this strawberry banana muffins recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Strawberry Banana Muffins (Egg-Free)
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Ingredients
For the muffins:
- 1 cup plant-based milk
- 1 tablespoon apple cider vinegar
- ⅓ cup neutral oil
- 2 teaspoons vanilla extract
- 2 bananas mashed
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup diced strawberries
Strawberry Sugar Coating
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar (optional)
- ½ cup diced strawberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the plant-based milk and apple cider vinegar. Let sit for 5 minutes to create a buttermilk-like consistency.
- Stir in the oil, vanilla extract, and mashed bananas until well combined.
- In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Gently fold in the diced strawberries.
- Fill each muffin cup to the top, slightly overfilling to create a domed top.
- In a small bowl, mix the granulated sugar, turbinado sugar (if using), and diced strawberries.
- Sprinkle the sugar mixture evenly over each muffin.
- Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Notes
- Use soft, overripe bananas: They add the sweetest flavor, mashing easily to evenly distribute in the batter.
- Don’t over-mix: To avoid dense, gummy muffins, mix the batter until only just incorporated – a few small lumps are fine.
- Fully fill the muffin cups: That’ll ensure bakery-style domed muffin tops.
- For mini muffins: Divide the batter into mini muffin tins and bake for 12-15 minutes until a toothpick comes out clean.
For the granulated – would coconut sugar be okay? (I’m fine with a darker color).
These muffins are the best! So fluffy!