vegan gluten free strawberry muffin on a pink plate with a few whole strawberries with a drizzle of dairy free cream cheese glaze

Vegan Strawberry Banana Muffins is an easy, healthy, gluten-free muffin recipe sweetened with fruit, only 7 grams of sugar; it’s low-fat (4.2 g) and has only 164 calories!

Baking a batch of these vegan, gluten-free, strawberry banana muffins is a terrific way to use fresh strawberries! And even though this muffin recipe is dairy-free and eggless, your muffins will turn out light and fluffy—everything you want in a muffin! 

Plus, this quick and easy muffin recipe gives you bragging rights because it shares how to make muffins from scratch. And since the ingredients are entirely plant-based, these homemade vegan strawberry banana muffins are ideal as a quick breakfast, healthy snack, or lite dessert. 

In this article, we tell you how to make vegan, gluten-free strawberry muffins without refined sugar. Additionally, there are also no refined oils in our muffin recipe. You’ll soon appreciate that even without traditional ingredients, you can bake homemade muffins that taste wonderfully moist and sweet.

And this fruit sweetened muffin recipe gives you helpful hints for successful strawberry muffin making during any season using either fresh or frozen strawberries.

healthy, colorful, strawberry banana muffins sit in a muffin baking pan

What are the Ingredients in Healthy Strawberry Banana Muffins?

Boasting so few calories, low sugar, and low-fat, this is a recipe for a healthy strawberry muffin. And yet, these dairy-free, eggless muffins do not miss a beat when it comes to taste!

By the way, store-bought muffins usually dump at least a whopping 400 calories on you, along with about 30 grams or so of refined, highly processed sugar!

And there’s no need to brace yourself to endure an odd texture or flavor of an unfamiliar gluten-free flour. This vegan, gluten-free muffin recipe uses a combo of old-fashioned oats and rice flour—so there’s nothing weird and grainy about these strawberry muffins!

Oh, and they turn out moist, too. And they’re satisfying in that way that only homemade baked goods from scratch can be—bursting with a pop of tangy strawberries in every delicious bite.  

Now let’s look a closer look at the entire list of ingredients in this plant-based, gluten-free, and oil-free muffin recipe. Being familiar with the wholesome ingredients in this easy, low-fat recipe helps you understand why these healthy strawberry muffins make the best breakfast, snack, or dessert, ever!

on a gray and white marble surface sits whole red strawberries, a few cacao nibs scattered around, and a strawberry muffin
fresh baked muffins cooling on a metal rack and sitting around on a marble surface along with whole fresh strawberries
healthy decorated muffins sitting on a marble counter and lined up on a cooling rack

Vegan Muffin Ingredients and Substitutions

You’ll appreciate that this vegan muffin recipe uses no oil once you see the recipe’s nutritional information.

And the fact that the list of ingredients is healthy, low in sugar, and full of naturally gluten-free ingredients is an excellent choice for the health-conscious eater.

Since they’re full of deliciously healthy whole food plant-based ingredients, these strawberry banana muffins make a perfect breakfast pastry, low-sugar snack, or health-minded dessert!

Here’s a list of everything you need:

  • ripe spotted bananas – Bananas are a beautiful way to sweeten a dish naturally!
  • unsweetened plant-based milk – We used almond milk, but any milk will do.
  • flaxseed or ground chia seeds – We use flaxseed an egg replacer that provides healthy omegas.
  • unsweetened natural peanut butter, or another nut or seed butter 
  • pure maple syrup, raw agave syrup, or date syrup
  • pitted prunes or pitted Medjool dates – We often use prunes for their many benefits!
  • raw apple cider vinegar or lemon juice  
  • pure vanilla extract
  • pink Himalayan sea salt or another salt
  • ground cinnamon
  • old­ fashioned oats, certified GF as needed
  • brown rice flour
  • baking powder
  • optional toppings – Cacao nibs and chia seeds add a some fun plant-based crunch, and you’ve got to try this strawberry muffin recipe drizzled in this dairy-free cashew cream cheese glaze!

So yes, ingredients make all the difference! This vegan strawberry muffin recipe turns out perfectly tender and moist muffins every single time—thanks in part to the vinegar or lemon juice.

Also, that splash of apple cider vinegar and the touch of cinnamon add extra layers of flavor that tastes extra good!

one dozen easy vegan, gluten free, muffins sit on a metal cooling rack

How to Prepare Fresh Strawberries

Before you start any strawberry recipe, you need to prep the berries to get the strawberries ready.

  • Begin by rinsing the berries well and allow them to drain.
  • Next, remove the green stems or tops.
  • And then chop the strawberries into small chunks.
plum red strawberry gets dipped in vegan vanilla cashew cream cheese glaze while muffins in background wait their turn
I dip a juicy strawberry into a bowl of cashew cream cheese glaze to test the consistency and snag a taste.

Will Frozen Strawberries Work in this Recipe?

In this muffin recipe, we prefer to use fresh strawberries. However,  frozen strawberries will work as a substitute for fresh strawberries.  

When using frozen fruit, be sure to thaw your strawberries entirely and drain well. Draining well is essential because too much moisture in the batter may alter how your muffins turn out.  

Helpful Hint: When using frozen berries in a baked goods recipe, you may want to reduce other liquid ingredients just a tad to be sure the batter isn’t too wet. You can always add moisture to a batter, but it’s pretty tough to take it back once it’s incorporated.

We have also tried this gluten-free muffin recipe using blueberries. Both frozen or fresh blueberries work equally well.

a strawberry muffin gets topped with dairy free cashew cream cheese glaze
strawberry muffins surround on muffin on a pink plate being glazed in a vegan cashew cream drizzle with fresh whole strawberries scattered around
Mike drizzles cashew cream cheese glaze across the top of a gluten-free strawberry banana muffin.

How to Store Homemade Strawberry Muffins

Usually, storing homemade muffins in an airtight container keeps them fresh for several days. However, when your muffins contain fruit, it’s a good idea to store that muffin filled airtight container in the fridge or freezer.

That’s right—if you plan to make these strawberry banana muffins last for more than a few days, they freeze well!

So, bake a batch and freeze some for later. Thaw one muffin at a time, as needed, for fresh-baked flavor any time your heart desires!

cacao topped vegan, gluten free muffin takes center stage among strawberries and other muffins

More Strawberry Recipes For You

Whenever we have fresh strawberries or any berry, it’s hard to resist eating them right after a good rinsing.  It takes a lot of intention to save a few fresh strawberries to use in a recipe.  

So, when we do manage to set a few fresh strawberries aside, we get busy creating new dishes to share with you. Here are ten more delicious plant-based, gluten-free, vegan, and oil-free recipes that celebrate berries:

chia seed topped muffin sits in the center of strawberry and cocoa topped muffins

Thank You for Reading About How to Make Strawberry Muffins from Scratch!

We appreciate that you chose to read our recipe to learn how to make vegan, gluten-free strawberry banana muffins that are eggless. Good for you, and us, for exploring and trying new ways to skip the use of unhealthy, fat-laden, refined sugar and oils.

And we’re looking forward to hearing all about the strawberry muffins you make that taste wonderfully moist and sweet, naturally!

Happy Eating!

healthy strawberry banana muffins topped with strawberries. or cacao nibs, and chia seeds with one muffin sitting on a pink plate, topped with cashew cream cheese glaze
a pink dessert plate holds a healthy strawberry banana muffin drizzled in a dairy free cashew cream glaze surrounded by three whole strawberries
vegan, whole food plant based, gluten free strawberry banana muffin with cashew cream cheese glaze drizzled across the top sitting on a pale pink plate surrounded by three whole juicy red strawberries

Easy Vegan Strawberry Banana Muffins | Gluten-Free

  • 20
  • 25
    Cook Time:
  • Yield: 14 Servings

These deliciously easy to make strawberry muffins are a delightful breakfast pastry, healthy low-cal snack, or lite dessert. Bursting with juicy strawberries, these will give other muffins recipes a run for their money—it’s hard to believe that these beauties are plant-based, vegan, gluten-free, eggless, and oil-free!



  1. To begin, if using frozen strawberries, thaw, drain, and then chop as you would fresh berries. And when using our first choice, fresh strawberries, wash and chop into bite-size chunks suitably sized to distribute throughout the muffin batter.
  2. Next, preheat your oven to 350º F and line a muffin pan with parchment paper cupcake liners.
  3. In a large mixing bowl, combine the chopped oats, whole oats, rice flour, and baking powder and set aside.
  4. Then, place the bananas, milk, ground flaxseeds, peanut butter, maple, prunes, apple cider vinegar, vanilla, salt, and cinnamon into a blender or food processor and blend until combined.  Alternatively, mix well by hand.  By the way, if you are using whole flaxseed, use a small grinder like this one to grind the flax before using in this recipe.
  5. Next, pour the blended wet mixture into the combined dry ingredients and stir just until combined.  Then, gently fold in the prepared berries.   
  6. Now, spoon the batter into your prepared parchment-lined muffin baking pan to the top of each liner without pressing or smoothing the batter down. Top with the optional chia seeds, cacao nibs, vegan chocolate chips or extra berries for a little extra flavor, beauty, and texture. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool the baked muffins in the pan for a minute or two and then transfer each muffin to a cooling rack. And once they're completely cool, that's when you may opt to drizzle with a lovely bit of delicious Cashew Cream Cheese Glaze.


  • Frozen Berries: If using frozen fruit, thaw the strawberries and drain well. Draining is necessary because too much moisture in the batter may alter how your muffins turn out. 
  • Extra Batter:  If you have a bit of leftover batter, make more muffins, or bake a mini loaf.
  • Storing: To keep these muffins fresh, we suggest storing them in an airtight container in the fridge. As noted in the muffin recipe article above, this muffin recipe freezes well.  So, go ahead and make a double batch to have some ready to go! 
  • Quantity: This muffin recipe makes 12 to 14 muffins, leaving plenty to taste and adjust the seasonings as you please.  Don't you like how batter sampling is so clearly justified?


% DV

Calories Per Serving: 164
  • Total Fat 4.2 g 6 %
  • Saturated Fat 0.6 g 3 %
  • Cholesterol 0 mg 0 %
  • Sodium 145 mg 6 %
  • Carbohydrates 28.9 g 10 %
  • Fiber 3.5 g 14 %
  • Sugar 7 g ---
  • Protein 4.1 g 8 %
  • Vitamin A 1 %
  • Vitamin C 4 %
  • Iron 6 %
  • Calcium 8 %

Leave a Comment


  • How many bananas? I’m missing bananas in the ingredient list.
    Thank you!

    1. Thank you for letting me know that I missed listing that ingredient, Leila! You need three average-size ripe bananas to make this recipe.

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  • Hello, thanks for the recipe. What can I substitute the brown rice flour for?

    1. Thanks for asking… pretty much any flour should work just fine in this recipe.