Vegan Strawberry Chia Seed Muffins

Soft oat muffins filled with sweet strawberry flavor. These vegan strawberry chia seed muffins are gluten free and sweetened only with fruit!

So if you’ve been around beaming banana recently, you might have heard my horrible raisin story that came about while I made granola (have you tried it?! SO crunchy!!).

There were more casualties with these vegan strawberry chia seed muffins, only this time it was all my doing.

I had just gotten home from the grocery with a bunch of goodies to have a full day of baking. I was super excited because it was all snowy and freezing outside, and there’s nothing better than being cozy and inside and baking the day away, when the weather is bad outside. Is that weird? Probably, but I digress.

I put all the groceries on the counter and started putting them away. The chia seeds were packaged in one of those bags where you rip off a plastic strip at the top, so that you can then open the resealable part. I decided to just pull that off while I was putting things away, so it’d be ready later.

Long story short, I ripped a little too hard, the bag flew out of my hands, and of course, chia seeds EVERYWHERE.

If you’ve worked with chia seeds before, you know they’re basically microscopic. And that day, they were all over my floor. ALL OVER.

So I had a quick date with the vacuum cleaner, then proceeded to get my baking done. Also, it did still turn out to be a fabulous day of baking! Life’s all about overcoming obstacles, right?! Ha.

Anyway, let’s talk muffins! These vegan strawberry chia seed muffins are so cute and super delicious. These come together so quickly and easily with whole oats and oat flour as the base, which give these muffins their perfect soft but chewy texture.

Next are those cute little chia seeds! They are absolute nutritional powerhouses – high in omega 3 healthy fats, fiber, protein, and calcium. They give awesome texture to the muffins – a very slight crunch.

The wet ingredients are just date paste for sweetness, almond milk, and strawberry puree. The strawberry puree gives the muffins a really pretty, slightly pink color, and of course adds some extra strawberry flavor! To make the puree I just chopped about 10 strawberries and blended with some water, then measured out a cup of that liquid to mix into the batter. Easy peasy!

These vegan strawberry chia seed muffins are easy to bake and they’re such a great healthy option for on the go snacks or breakfasts. I made a big batch of these right before we went out of town for Christmas, and they froze beautifully, so you can definitely double the batch to have them around all week for busy mornings.

Soft, chewy, studded with chia seeds and strawberry topped! These little gems are calling your name. Just don’t spill the chia seeds.

Have a great end of your week, and a wonderful weekend, friends!

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Strawberry Chia Seed Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 muffins


  • 2 c whole grain rolled oats, ground into flour
  • 1 c whole grain rolled oats
  • 2 tbsp chia seeds
  • 1/2 c date paste (I used 8 medjool dates blended with 1/2 c hot water then measured out 1/2 c paste)
  • 1/2 c almond milk
  • 1 c strawberry puree (I chopped 10 strawberries and blended with 1/2 c water, then measured 1 c for the batter)
  • Strawberries


  1. Preheat the oven to 350 degrees.
  2. To make the muffin batter, combine the oat flour, whole oats and chia seeds and stir to combine.
  3. Add the date paste, almond milk, and strawberry puree, and stir until thick batter forms.
  4. Into a nonstick muffin tin, divide the batter into 8 tins, being sure to spray the tin first or use paper liners to avoid sticking.
  5. Prior to going into the oven, gently press a halved strawberry into the top of each muffin.
  6. Bake the muffins for 15 minutes.