These vegan strawberry banana muffins are a delightful treat that combines the natural sweetness of strawberries and bananas. Perfect for breakfast or a snack, they are moist, fluffy, and bursting with fruity flavors. Plus, they are easy to make and free from animal products, making them a great option for those following a vegan diet.
If you don't usually stock almond milk or vegetable oil in your pantry, you might need to pick these up at the supermarket. Almond milk is a plant-based milk substitute that is often found in the dairy section or health food aisle. Vegetable oil is a common cooking oil, but make sure to choose one that is neutral in flavor for this recipe.
Ingredients For Vegan Strawberry Banana Muffins
All-purpose flour: The base of the muffins, providing structure and texture.
Sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Almond milk: A plant-based milk that adds moisture and a slight nutty flavor.
Vegetable oil: Adds moisture and helps bind the ingredients together.
Vanilla extract: Adds a rich, sweet flavor to the muffins.
Strawberries: Fresh fruit that adds bursts of sweetness and a slight tartness.
Bananas: Adds natural sweetness and moisture to the muffins.
Technique Tip for This Recipe
When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to dense and tough muffins. Instead, stir just until the ingredients are combined and you no longer see dry flour. This will ensure your vegan strawberry banana muffins are light and fluffy.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Adds more fiber and nutrients, though it may make the muffins denser.
all-purpose flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance or celiac disease.
sugar - Substitute with maple syrup: Provides a natural sweetness and adds a slight maple flavor.
sugar - Substitute with coconut sugar: A lower glycemic index alternative that adds a caramel-like flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
salt - Substitute with sea salt: Offers a slightly different mineral content and flavor profile.
almond milk - Substitute with soy milk: Another plant-based milk option with a similar consistency and nutritional profile.
almond milk - Substitute with oat milk: Provides a creamy texture and is a good alternative for those with nut allergies.
vegetable oil - Substitute with coconut oil: Adds a subtle coconut flavor and is solid at room temperature, which can affect texture.
vegetable oil - Substitute with applesauce: A lower-fat option that adds moisture and a hint of apple flavor.
vanilla extract - Substitute with almond extract: Provides a different but complementary flavor to the muffins.
vanilla extract - Substitute with maple extract: Adds a unique maple flavor that pairs well with the fruit.
diced strawberries - Substitute with blueberries: Offers a different berry flavor and similar moisture content.
diced strawberries - Substitute with raspberries: Adds a tart flavor and similar texture.
mashed bananas - Substitute with applesauce: Provides moisture and sweetness, though the flavor will be different.
mashed bananas - Substitute with pumpkin puree: Adds moisture and a unique flavor, though it will change the overall taste of the muffins.
Other Alternative Recipes Similar to This
How To Store / Freeze These Muffins
To keep your vegan strawberry banana muffins fresh, store them in an airtight container at room temperature for up to 3 days. This will help maintain their moist texture and delicious flavor.
For longer storage, place the muffins in the refrigerator. They will stay fresh for up to a week. Make sure to use a container that seals well to prevent them from drying out.
If you want to enjoy these muffins over a longer period, freezing is an excellent option. First, let the muffins cool completely to room temperature. This prevents condensation and ice crystals from forming, which can affect the texture.
Once cooled, wrap each muffin individually in plastic wrap or aluminum foil. This extra layer of protection helps to maintain their flavor and moisture.
Place the wrapped muffins in a large, resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
When you're ready to enjoy a muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for 20-30 seconds until warmed through.
To refresh the muffins and bring back their freshly-baked taste, you can also reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give them a slightly crisp exterior while keeping the inside moist and flavorful.
If you prefer a more decadent treat, consider topping the reheated muffins with a dollop of vegan butter or a drizzle of maple syrup. This adds an extra layer of richness and enhances the natural sweetness of the strawberries and bananas.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the muffins on a baking sheet.
- Cover them loosely with aluminum foil to prevent them from drying out.
- Heat for about 10-15 minutes or until warmed through.
Microwave Method:
- Place a muffin on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check if it's warm enough; if not, continue in 10-second intervals.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the muffins directly on the rack or on a small baking sheet.
- Heat for about 5-10 minutes, keeping an eye on them to avoid over-browning.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a steamer basket over the simmering water.
- Put the muffins in the steamer basket.
- Cover and steam for about 5 minutes or until warmed through.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the muffins in the air fryer basket.
- Heat for about 3-5 minutes, checking frequently to ensure they don’t get too crispy.
Best Tools for Baking These Muffins
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Large mixing bowl: Used to mix the dry ingredients such as flour, sugar, baking powder, and salt.
Medium mixing bowl: Used to combine the wet ingredients like almond milk, vegetable oil, and vanilla extract.
Measuring cups: Used to measure out the ingredients accurately, including flour, sugar, and almond milk.
Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.
Whisk: Used to mix the wet ingredients together until they are well combined.
Spatula: Used to fold in the strawberries and mashed bananas into the batter.
Muffin tin: Used to hold the muffin batter in individual portions for baking.
Paper muffin cups: Used to line the muffin tin, making it easier to remove the muffins after baking.
Toothpick: Used to check if the muffins are fully baked by inserting it into the center of a muffin.
Cooling rack: Used to cool the muffins after they are baked, allowing air to circulate around them.
How to Save Time on Making These Muffins
Prepare ingredients in advance: Measure and dice strawberries and mash bananas the night before to save time in the morning.
Use a large mixing bowl: A larger bowl makes it easier to combine wet and dry ingredients quickly and efficiently.
Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.
Line muffin tin ahead: Prepare the muffin tin with paper cups before you start mixing the batter.
Batch process: Double the recipe and freeze extra muffins for quick breakfasts or snacks later.
Vegan Strawberry Banana Muffins Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup almond milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup diced strawberries
- 1 cup mashed bananas
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine almond milk, vegetable oil, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fold in strawberries and mashed bananas.
- Divide batter evenly into a muffin tin lined with paper cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Nutritional Value
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