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Strawberry Banana Breakfast Muffins - No refined sugar & they’re vegan & gluten-free. That makes them guilt-free, so you can enjoy one for breakfast or any time of day.
Strawberries and bananas in a muffin! Oh my!
This is my favorite fruit married in a moist and fluffy breakfast muffin. Yep, I called them breakfast muffins, because they are hearty, satisfying and scrumptious.
Now, I don't want to be misleading and suggest that you have one of these Strawberry Banana Breakfast Muffins every day for breakfast, but they are great for those on-the-go mornings or lazy mornings.
I feel that our diet should contain a variety of foods, including lots of fresh fruits and vegetables. Most mornings, I have a big colorful smoothie that's loaded with vitamins, minerals, fiber, and protein.
I don't always have time to make a meal, so smoothies help keep me going until lunch. On the weekends, I make a big hearty breakfast for the family and these muffins go perfectly with it, too.
Tasty and healthy!
I love the sweet and slightly tart flavor of fresh juicy strawberries, and they remind me so much of spring and summer. Besides their mouth-watering flavor, and beautiful red color, they are loaded with vitamin C. Super antioxidant power!
Bananas just seem to go well with anything, don't they? They also add a nice subtle flavor & sweetness to these muffins. Of course, they are nutritious, too. Potassium is the top contender in the lineup.
To make these muffins hearty & wholesome, I added almond meal & rolled oats. You'll get a nice dose of protein & heart-healthy fiber in these babies!
For extra sweetness
I used pure coconut sugar and maple syrup. No refined junk at all. These sweeteners are a much healthier alternative to regular processed sugar.
Coconut sugar and maple syrup will make the batter browner, so your muffins will look more golden brown while cooking, so don't think you've overcooked them. Also, feel free to use any sugar that you like. There are no rules for these muffins.
To keep everything moist and velvety
I used mashed banana and vegan buttermilk in the mix. Vegan buttermilk sounds fancy, but it’s just dairy-free milk with lemon juice. It’s magical!
Instead of chicken eggs, I used chia eggs. They work the same way as regular eggs. We don’t need animal products to create the perfect recipe and there are so many alternatives out there.
We just need to be open to change. I added some other egg alternative options in the note section.
Very little time and effort
Just gather your wholesome ingredients, mix things up a bit, and pop them in the oven for about 20 minutes. They also freeze really well, so you enjoy them anytime.
They pair nicely with coffee, tea or some non-dairy milk.
A taste of summer in just a few bites
You need to make these Strawberry Banana Breakfast Muffins... they are sweet, moist, fluffy, and flavorful! You don't need to reserve these for breakfast though...you can enjoy them as a snack or a healthy dessert, too.
Let's do this!
I’d love to hear from you
If you make this recipe, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Strawberry & Banana Breakfast Muffins (Vegan & Gluten-Free)
- 2 chia eggs (mix together 2 Tbsps chia seed + 6 Tbsps water)
- ½ cup vegan milk + 1 ½ tsps fresh lemon juice (or ACV)
- 1 ½ teaspoons baking soda
- ⅓ cup coconut sugar (sub granulated or brown sugar)
- ½ teaspoon sea salt
- ½ cup rolled oats (gluten-free)
- ½ cup almond meal
- ¾ cup all-purpose gluten-free flour
- ¾ cup ripened banana, mashed (about 2 bananas) (+extra for topping)
- ¼ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- ¼ cup pure maple syrup (or agave)
- ½ cup strawberries, diced (+ extra for topping)
- Preheat oven to 375 degrees fahrenheit
- Place 12 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
- Prepare chia eggs in a small bowl and set aside, about 10 minutes, until it forms a gel-like texture.
- In a separate small bowl, add the almond milk and lemon juice. Set aside about 10 minutes. This creates a vegan buttermilk.
- In a medium bowl, add baking soda, coconut sugar, sea salt, rolled oats, almond meal and flour. (All dry ingredients) Combine well.
- In a large bowl, mash banana and then add the melted coconut oil, vanilla extract, maple syrup, chia eggs and buttermilk mixture. Whisk to combine well.
- Now add the dry ingredients into the large bowl of wet ingredients. Fold batter gently until just combined. Gently fold in strawberries.
- Fill each muffin liner about ¾ full. Top each muffin with a few slices of strawberries & bananas (optional)
- Place in oven & bake the muffins until they are slightly golden on top, about 18-22 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready. Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.
I love making these muffins for friends who tend to love lots of sweet and sugary things. To give them a bit of a healthier alternative. And for children, they go down an absolute treat! The only thing I find is once they come out of the oven, the top sinks in back down to level. I can’t seem to ever get them to puff rounded like in your photos or a ‘normal muffin’. I wonder if I’m adding too many strawberries or too much moister. Do you have any recommendations? Thank you ☺️
New to vegan baking! Is there something I can use instead of coconut oil? My cardiologist has advised against it.
Hi Anna, you can also use avocado oil or sunflower oil. 🙂
I sub’d coconut oil w/Earth Balance PB butter.
Super easy and yummy muffins! Nice and moist and flavorful. I used frozen sliced strawberries I had on hand, folded them in while still frozen and it worked fine. Also added a teaspoon of ground cinnamon . Since I make homemade almond milk and have a bunch of flour made from the pulp, I used that and they came out great, Wondering about maybe adding a bit of coconut flour next time to soak up some of the extra liquid from the frozen strawberries. Might it work?
In response to the person using almond pulp. You can easily make almond flour from your pulp. It’s easier to bake with that way. We just leave it in the oven on parchment paper at the lowest setting 2-3 hours or until it’s dry enough to blend in the spice grinder. Be sure to stir every so often .
Hi Mia, thank you for giving them a try! They sound wonderful with the cinnamon. I'm not sure if the coconut flour will work (it may change the texture too much). I usually defrost the fruit and drain excess liquid before adding to the batter. I cook them 5-10 minutes longer when I use frozen. You can also try tossing the strawberries in GF flour before adding them to the batter.
Thanks for sharing your method for almond flour. 🙂
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw them first and pat dry with a paper towel before cutting. Thanks for stopping by 🙂
These are the most delicious muffins, possibly ever. The recipe needs no alteration. I’ll be making these regularly! Thanks for a great recipe!
This is the nicest compliment! Thank you for trying them out and sharing your feedback 🙂
These muffins were the base of an experiment for me - I wanted to see if I could use almond pulp from making almond milk up this way. The answer seems to be "probably, but don't add almond milk next try". (I did not dry out that particular batch before adding it here, and the muffins came out so moist they weren't holding their shape.) The taste was great, though! Will report back after trying again.
Hi Jessi, I hope the experiment works out next time. I'd love to hear how it comes out. I've always wanted to use almond pulp in my muffin recipes, but just never tried. Thanks for stopping by 🙂
Hi Melissa -
I would love to make these muffins but husband is allergic to Almonds any other flour you can recommend I use?
Hi Kelly, I haven't tried this recipe with anything else, but you can try it with sunflower seed meal (or any seed/nut meal). The results could vary, but I think they will come out nicely. You could also try using just the Gf flour...you might need to add more liquid though. I hope this helps. I'd love to hear how they turn out for you 🙂
I never leave comments but these are the best muffins I have ever tasted and thought you should know that! My husband loves them too and concurs that these are simply the best. And they taste healthy-ish, for muffins 😉 I used all-purpose flour instead of GF but otherwise followed the recipe exactly (ok, I also added a few little pieces of banana in addition to the mashed banana and it added that baked, melting in your mouth banana sweetness to the muffins).
Hi Anna, thank you so much! I'm so happy you guys liked them 🙂 Have a great weekend!!!
hey Melissa, I want to replace the rolled meal to flour is possible?
Hi Pamela, do you mean swapping out the almond flour and GF flour for all-purpose flour? If so, you can do this, but you may need to add more non-dairy milk to the mixture. Add as needed without overworking the batter. I hope this helps. I'd love to hear how they turn out for you. 🙂
I am Soooo making these this weekend... I cannot wait! they look so beautiful. I also try to have a smoothie every day during the week, but weekends are reserved for these babies 🙂 ...And usually Tofurky maple smoked tempeh sandwiches! - not mixed with these muffins though lol!
Hi Gloria, Thank you so much! I love weekends for this reason too. I can't believe I've never tried the Tofurky tempeh before. I haven't seen it in my local store, but I'll look at Whole Foods the next time I go out there. Sounds SOOO good! Have a great weekend!
Cute cup cakes! Love to have these for breakfast with cup of chai:)
Thank you! Yum, a cup of chai sounds perfect with these 🙂
Mel | avirtualvegan.com
Such pretty little muffins. I love your photos! Banana and strawberry is such a lovely combo :O)
Thank you, Melanie! It's one of my favorite combos 🙂
Amy Katz from Veggies Save The Day
These look almost too pretty to eat! I can't wait to try them.
Thank you, Amy! These are my son's favorite 🙂