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Stack of muffins on an antique platter with a bowl of strawberries in the background

Vegan Roasted Strawberry Muffins with Oat Streusel

Tender vegan muffins filled with caramelized strawberries and topped with a rolled oat cinnamon streusel. These bakery-style muffins are easy to make and are one of those treats that are wholesome enough for breakfast but so delicious you'll crave them for dessert.
5 from 4 votes
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Course: Breakfast, Snack
Cuisine: American, Vegan
Keyword: Roasted Strawberries, Strawberry Muffins, Streusel Muffins, Vegan Muffins
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 standard muffins
Calories: 341kcal
Author: Bronwyn

Ingredients

For the Roasted Strawberries:

  • 20 oz frozen strawberries*, larger ones cut in half (about 3 1/2 to 4 cups), may use fresh berries
  • 3 tbsp turbinado sugar**
  • ½ tsp vanilla extract

For the Oat Topping:

  • 1 cup rolled oats (not quick oats)
  • ¼ cup all-purpose flour
  • ⅓ cup brown sugar
  • 1 tsp ground cinnamon
  • ⅛ tsp salt
  • 4 tbsp neutral oil (e.g. avocado, sunflower, etc)

For the Muffins:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup neutral oil (e.g. avocado, sunflower, etc)
  • 1 cup unsweetened plant-based milk of choice (e.g. soy)
  • 1 ½ tbsp white or apple cider vinegar
  • 2 tsp vanilla extract
  • ¼ tsp almond extract
US Customary - Metric

Instructions

For the Roasted Strawberries:

  • Preheat the oven to 375°F/190°C/gas mark 5.
  • Place the strawberries on a large baking sheet. Sprinkle with the sugar and vanilla. Toss well to coat, then spread the berries out in a single layer. Roast for 25 minutes, tossing once. Set aside to cool to room temperature.
    Increase the oven temperature to 400°F/200°C/gas mark 6 while you prepare the muffin batter.

For the Oat Topping:

  • In a small bowl, combine the dry ingredients for the oat streusel topping. Pour in the oil, and mix with a fork or your fingers until combined. Set aside.

For the Muffins:

  • Line a standard 12-cup muffin pan with paper liners and lightly grease the top edges of the cups. For rounder caps and even baking, prepare every second cup. If you have two trays, both can be baked at the same time. If you only have one, bake in two batches - the second batch may not rise as high.
  • In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a small bowl or 2-cup measuring cup, whisk together the plant-based milk, oil, vinegar, and vanilla and almond extracts. Pour the liquid ingredients into the flour mixture, and stir until mostly combined but some flour remains dry. Gently fold in the roasted strawberries. Do not overmix.
  • Fill the paper lined muffin cups within 1/8" (0.3 cm)to the top with batter. Top each generously with oat streusel, pressing it gently into the batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean (or a few cooked crumbs.) Place the baking tray on a cooling rack, removing the muffins gently from the baking pan once they are nearly room temperature.

Nutrition Info:

Calories: 341kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 240mg | Potassium: 183mg | Fiber: 2g | Sugar: 24g | Vitamin A: 82IU | Vitamin C: 24mg | Calcium: 66mg | Iron: 2mg

Notes:

*May replace turbinado sugar with 2 tbsp of brown sugar.
**May use fresh or frozen strawberries. Do not thaw frozen berries - roast from frozen. If you have large berries, cut in half or quarter.
Storage suggestions: Muffins taste best stored at room temperature, covered for 2 days. The muffins can also be stored in the refrigerator in an air-tight container for up to 5 days. Store in the freezer in an airtight container for up to 2 months.
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