Filled with summer strawberries, these simple Eggless Strawberry Muffins make the perfect snack. Enjoy them with a cup of chai or a glass of milk. These are also made with whole wheat and are nut-free.

When summer fruits are in season, we go overboard with them. I love going to Farmers Market every weekend and get a huge stock of fruits. Berries, cherries, stone fruits, there’s so much to choose from. I found Tayberry at my farmers market last week, I had never tried them before. Have you guys tried them?

Along with them, we of course had to get some strawberries too. They are sweet and juicy and I love snacking on them these days. I reserved few and baked with them and made these Strawberry Muffins! These are so easy to make with basic pantry staples and are also egg-free.

Why We Love This Recipe

Who doesn’t love muffins? We are fans of this recipe because!

• these are made with basic pantry ingredients!
• are egg-free and nut-free.
• made with whole wheat, making them more wholesome.
• perfect for snacking or to enjoy with coffee.

Muffins are some of my favorite things to bake (along with cookies). If you have been here for a while, you know that I prefer simple bakes. There was a time when I was so much into all sorts of complicated baking but that phase is way behind me.

Now, whenever I feel like baking, my first thought is always to bake muffins, cookies or simple tea cakes. I still would make a fancy cake but it’s reserved for special occasions now.

Ingredients

As I mentioned above, these eggless strawberry muffins needs very few ingredients and most of them you will already have in your pantry.

Whole wheat flour (atta): for these muffins, I have used atta (durum wheat flour) which we commonly use in Indian households to make our everyday breads like roti and paratha. You can use regular whole wheat flour too or even all purpose flour if you would like.

Yogurt: since we are not using eggs here, we use yogurt which makes these muffins moist and also reacts with the leavening agents to make the muffins rise. I have used plain whole milk yogurt here.

Powdered sugar: for this recipe, I have used powdered sugar (confectioners sugar). It mixes really easily with the liquids and it also has cornstarch mixed in it which makes the muffins softer. You can use granulated sugar, just pulse it in a blender and then use. Or use fine caster sugar.

Milk: for the liquid in the recipe, I used plain whole milk which I had in the fridge. You can use skim milk or even a non-dairy milk like almond or cashew milk will work.

Oil: use any flavorless oil here like avocado, vegetable or canola. Even olive oil is fine. I like using oil in my muffins as it keeps them soft and moist.

Strawberries: fresh sweet strawberries work best here. Chop them fine before adding to the batter, you can even toss them in little flour if you like before adding to the batter. Do not go overboard with strawberries here though, it will make the muffins quite heavy.

Step by Step Instructions

Before you start pre-heat oven to 350 F degrees. Line a12 count muffin tray with cupcake paper liners. Spray the paper liners with oil spray, this prevents the muffins sticking to the liners.

1- In a bowl sift together atta, baking powder, baking soda and salt. Set aside.

2- To another bowl, add yogurt, oil and vanilla. Mix using a wire whisk until it’s all combined.

3- Add in the powdered sugar and mix using a wire whisk until it’s all mixed well. You can use a hand or stand mixer here but since this is powdered sugar, it mixes easily with a wire whisk too.

4- Now add half of the flour mixture and mix until it’s combined.

5- Then add the milk and mix until combined.

6- Add the remaining half of the flour mix and mix until it’s all combined. Do not over-mix the batter at this point. You can add an extra splash of milk here if the batter feels super thick.

7- Fold in the chopped strawberries using a spatula.

8- Using an ice cream scoop or a spoon fill the liners with the batter until they are 3/4th full. You will get around 9 to 10 muffins with this batter.

You can add some chopped strawberries on top. Don’t place the entire strawberry on top else the muffin will not rise well from that place. Bake at 350 F degrees for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

Place muffins on a wire rack to cool completely. Let them cool completely before eating them. I feel these eggless strawberry muffins are even better next day when the strawberries firm up a little.

Storage

I like to store them at room temperature in an airtight container. I have one of these cake carriers and I just place the muffins inside it and lock it. They stay really soft and moist and are best consumed with in 2 days.

If you live in a hot and humid place, then it would be best to refrigerate these.

Tips & Notes

• You can add nuts or chocolate chips to these muffins as well.
• Remember to not over-mix your batter else the muffins will turn out hard.
• Also, not over-bake your muffins. Every oven is different. I would check around 18 to 20 minute mark.
• If your muffins stick to the paper liners, make sure to spray the liners will oil spray as well. That will prevent the sticking.
• You can definitely use all purpose flour here, the muffins will be lighter in texture.