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Vegan Strawberry Shortcake Muffins

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 52 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: american


Homemade biscuits seem too hard? Bake these vegan strawberry shortcake MUFFINS instead! Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened too!



Strawberry Shortcake Muffins*

Sliced Strawberries

  • 1 pound fresh strawberries, sliced
  • 24 tbsp sweetener of choice (agave, maple syrup, cane sugar all work!)

Coconut Whipped Cream**

  • 1 can heavy coconut cream
  • 1 tbsp sweetener of choice
  • 1/2 tsp vanilla extract


For the muffins:

  • Preheat the oven to 350°F. Line a muffin pan with 12 paper liners.
  • Whisk the vinegar into the almond milk and set aside 10 minutes. Add vanilla extract.
  • Blend the pitted Medjool Dates and water until combined (a little chunky is okay).
  • Add the almond milk mixture and oil. Blend again until cream and smooth.
  • In a separate bowl, whisk together the dry ingredients.
  • Add the Medjool date mixture to the dry ingredients and mix to form a thick batter.
  • Scoop into the muffin pan, filling each muffin almost to the top.
  • Blend the freeze dried strawberries on low speed to a dust/sand consistency.
  • Sprinkle the tops of each muffin with freeze dried strawberry “dust” and mix it in slightly (if you don’t stir it in at all it will burn).
  • Bake 20-22 minutes at 350°F.
  • Cool in the pan 15 minutes, then transfer to a cooling rack to cool completely.

For the strawberries:

  • Toss sliced strawberries with sweetener until evenly coated.
  • Place in the fridge for at least 30 minutes, they will become soft and juicy.

Coconut whipped cream:

  • Chill your mixing bowl 30 minutes prior to whipping the coconut cream.
  • Scoop out just the solid part from the can of coconut cream.
  • Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the coconut cream for 1 minute until light and fluffy.
  • Add the sweetener and vanilla, mix again until just combined.
  • Chill at least 1 hour before serving.


*For an alternate oat flour muffin recipe, try THIS one.

**Brand makes a big difference here! Some brands will turn out chunky or runny, THIS is my personal favorite. Chilling time also make a big difference – 24 hours minimum, but the longer the better. If you open your can and the cream is watery or chunky it will not whip up correctly. You could also opt for a store-bought coconut whipped cream like THIS which is what I used in the video.

Keywords: gluten free, summer, berry, easy, baking, healthy, gluten free, date sweetened