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Healthy Strawberry Muffins - plant-based, vegan, gluten free, refined sugar free -

Healthy Strawberry Muffins

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  • Author: Lynn
  • Total Time: 45 minutes
  • Yield: 9 1x


  • 1 cup (100g) of (gluten-free) oats
  • 1 cup (120g) of brown rice flour
  • 1 teaspoon of arrowroot powder (see notes)
  • 2 teaspoons of aluminum-free baking powder
  • a pinch of vanilla powder or the inside of one vanilla pod
  • a pinch of sea salt
  • 1/4 cup (50g) of extra-virgin coconut oil
  • 1/2 cup (70g) coconut blossom sugar
  • 1/2 cup (120ml) of unsweetened oat or almond milk (I prefer oat as it’s naturally sweet. Use gluten-free certified oats if needed.)
  • 1/4 cup (60ml) of sparkling water
  • 1 tablespoon of ground flax seeds + 3 tablespoons of water
  • the juice and zest of one organic lemon
  • 1 cup (125g) of strawberries


  1. Preheat the oven to 180°C.
  2. Start by mixing the flax seeds and water and set aside to thicken for 10 minutes.
  3. Ground the oats to flour using a mixer or food processor. Add the rice flour, baking powder, vanilla, arrowroot powder, and sea salt and mix until combined.
  4. In a separate bowl, mix the warm coconut oil with the coconut blossom sugar, oat or almond milk, sparkling water, lemon juice, and zest and the flax mix. Stir until combined.
  5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overprocess, or the muffins might not start to rise.
  6. Cut the strawberries in small squares and mix them into the batter using a spatula.
  7. Align a muffin form with baking paper or muffin holders and put two to three tablespoons of the batter into nine molds. I prefer my muffins larger, so I only get nine out of the batter, but you can make 12 small ones.
  8. Bake the muffins for 25-30 minutes and then set them aside to cool before removing them from the molds.


  • I have also tried making these muffins with a gluten-free flour mix from Alnavit (millet & brown rice with guar gum) and they turned out just as delicious and fluffy.
  • If you’re not gluten-free, I suggest using whole-grain spelt flour as an alternative to brown rice flour. However, I like the naturally sweet taste of the oat flour, so I would suggest a mix of spelt and oat flour.
  • You can leave out the arrowroot powder when using spelt flour.
  • You can make these muffins with other berries, too, such as raspberries, blueberries, or blackberries.
  • Prep Time: 10
  • Cook Time: 35