Vegan Strawberry Breakfast Muffins

With the beginning of spring, the season of brunch starts as well. In between (and during) many holidays, rising temperatures, and the comeback of some of our favorite produce such as berries, rhubarb, and asparagus, you somehow can't get around the brunch classics. Therefore, we love to sleep late and celebrate brunch on our balcony – what a treat!

For this occasion, we've developed a recipe that is great to prepare ahead and can be varied to fit the seasons. Muffins are always a good finger food idea if you plan a brunch for a crowd, but you can also downscale them if you only invited two or three guests. We add fresh strawberries to the batter, but according to the season and your taste, you could substitute them with rhubarb, raspberries, plums, peaches, or else.

To give our muffins the breakfast character, we add Krunchy Oat to the Max granola from barnhouse to the batter. The organic granola is made with regional rolled oats, crunchy oat flakes, oat bran, fluffy puffed oats, and oat syrup. Yep, you can't get more oats than that! The mixture is baked in the oven to become as crunchy as possible. barnhouse produces everything in Bavaria and sources the oats from local farmers. Their products are baked with sunflower oil instead of palm oil and almost all of their granolas are vegan. You can buy their products in organic stores and barnhouse's online store directly.

R547 Vegan Strawberry Breakfast Muffins
R547 Vegan Strawberry Breakfast Muffins
R547 Vegan Strawberry Breakfast Muffins
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Vegan Strawberry Breakfast Muffins

15 muffins
45 minutes


For the muffins:

  • 200 g (7 oz) oat granola (e.g. Oat to the Max from barnhouse)
  • 300 g (2.5 cups) flour
  • 50 g (0.5 cup) sugar
  • 1 pinch of salt
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 350 ml (1.5 cups) plant-based milk
  • 50 ml (0.25 cup) neutral vegetable oil
  • 50 g (0.25 cup) applesauce
  • 0.5 lemon (zest)
  • 1 vanilla bean
  • 200 g (7 oz) fresh strawberries
  • vegan butter for greasing

For the icing:

  • confectioner's sugar
  • water


  1. Preheat oven to 180°C/355°F (circulating air). Add oat granola to a food processor and mix until it's finely crumbled. Alternatively, transfer granola to a resealable bag and finely crush it with a rolling pin.

  2. Mix crushed granola, flour, sugar, salt, baking powder, and baking soda in a bowl. Add plant-based milk, vegetable oil, applesauce, the zest of half a lemon, and pulp of a vanilla bean. Stir until you get a smooth batter.

  3. Wash and hull strawberries, then cut them into smaller pieces. Gently fold the pieces into the batter.

  4. Grease a muffin tin with vegan butter and divide the batter evenly between the cups. Bake the muffins in your preheated oven at 180°C/355°F (circulating air) for approx. 20 minutes. Then remove from the oven and let cool down.

  5. In the meantime, add confectioner's sugar to a bowl and mix with just enough water until you get a thick icing. Drizzle icing over muffins.

R547 Vegan Strawberry Breakfast Muffins
R547 Vegan Strawberry Breakfast Muffins
R547 Vegan Strawberry Breakfast Muffins

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