The following post was written by Joann MacDonald, who blogs at Woman in Real Life and is part of POPSUGAR Select Food.

In order to pay tribute to this bountiful time of fresh, locally grown berries, I decided to create a new muffin recipe. It's a combination of two of my favorite muffin recipes — these strawberry muffins and these spelt banana coconut muffins.

The result is a tasty, golden muffin with a pleasant hint of banana and the sweet flavor of delicious strawberries. Serve these muffins warm out of the oven with some vegan margarine and a nice cup of tea. I'm thinking it couldn't hurt to add a spoonful of fresh strawberry jam, too. Live dangerously.

I used light spelt flour in this recipe, as I do with most of my baked goods, but I'm certain regular all-purpose flour would be fine too. My daughter (and resident muffin taster) said these muffins are dee-liii-cious! I believe that's better than just plain delicious. They would make a lovely addition to the buffet table at a baby shower or birthday party, too — especially in a cute, minimuffin form.


Vegan Strawberry Banana Muffins 

Makes 12 muffins


2 1/2 cups light spelt flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 bananas
1 cup nondairy milk
1/3 cup coconut oil
1 teaspoon vanilla extract
1 1/2 cups strawberries, sliced


  1. Preheat oven to 375°F. Line a muffin tin with paper liners.
  2. In a large bowl, stir together the flour, sugar, baking powder, and salt.
  3. In a blender, blend together bananas, nondairy milk, coconut oil, and vanilla.
  4. Add wet ingredients to dry, and stir until combined. Stir in strawberry slices. Fill muffin cups with batter.
  5. Bake for 20 to 25 minutes, until golden brown and testers inserted into the centers come out clean.