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You are here: Home / Healthy Snacking / Strawberry Hemp Heart Muffins

Strawberry Hemp Heart Muffins

By Flora & Vino 13 Comments

Jump to Recipe·Print Recipe

Strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened and perfect to meal prep!

Strawberry Hemp Heart Muffins stacked on wooden board with bowl os strawberries and bowl of hemp hearts

Happy Father’s Day, friends!

I love the challenge of taking old family recipes and making them new with fresh updated ingredients.

Altering the original recipe for my mom’s Strawberry Bread to make gluten-free, oil-free, and refined sugar-free muffins might be the best dad’s day gift ever.

I see you, Strawberry Hemp Hearts Muffins.

And so does dad.

I’ve told you about my mom’s Strawberry Bread before, haven’t I?

In case you missed it, let me remind you.

It’s amazing.

She made it before we went to the community pool on Friday nights growing up.

My sister and I waited impatiently in our flip flops until dad came home after work.

Then we sliced the bread warm, served thick in hearty pink pieces.

These Strawberry Hemp Heart Muffins are an ode to that delicious bread! 

strawberries and hemp hearts in white bowls on wooden board

What You Need to Make Strawberry Hemp Heart Muffins

Here’s what you need to make these muffins:

  • ground flaxseed
  • unrefined coconut sugar
  • unsweetened almond milk
  • gluten-free oat flour
  • almond flour
  • gluten-free oats
  • strawberries
  • hemp hearts

That’s it!

bowl of strawberries tops sliced with knife on top

How to Make Strawberry Hemp Heart Muffins

These strawberry muffins are easily mixed up in one bowl!

Preheat oven to 350°F and line a muffin tin with liners or spray with nonstick spray.

In a small bowl, create your “flax egg” by mixing together ground flaxseed and water and set aside for ~5 minutes to allow the mixture to gel.

Next, add in the coconut sugar and almond milk to the same bowl and whisk everything to combine.

Sift in the oat flour, almond flour, and rolled oats and mix everything well with a spoon.

Fold in the hemp hearts, fresh sliced strawberries, and smashed strawberries.

Fill each muffin cup almost to the top.

Top with additional smashed strawberries and more hemp hearts, to make them pretty. 

Bake the muffins for 25-30 minutes, or until a toothpick comes out clean.

Allow the muffins to cool for 10 minutes, then remove from pan to completely cool.

glass bowl of strawberry bread batter with diced strawberries on top and wooden spoon

A Note on Nuts

I had thing about nuts in otherwise soft foods as a kid.

So, to my younger self, my mom’s strawberry bread was PERF, except for the pecans.

My strawberry bread demolition went a little like this– starting eagerly with the jammy strawberry pieces first, working my way into the bread, and finally pushing all found nuts to the side with the finicky push of my fork.

Although I love nuts in my baked good now, I decided to honor my elementary school wishes and keep the texture on these muffins smooth.

Instead of pecans, I added hemp heart seeds for a sweet nutty twist and extra seeded protein!

strawberry muffin batter in muffin liners with diced strawberries and hemp hearts on top

Swaps and Substitutions

If you haven’t tried the combination of strawberries and hemp hearts yet, you’re in for a treat.

I like the combination of sweet berries and nutty hemp seed so much, I even commemorated it in toast form.

Hemp hearts are one of my favorite easy sources of plant-based protein.

I love sprinkling them on, well, everything!

If you don’t have hemp hearts on hand, try subbing your favorite nut or seed instead for a different variation.

Strawberry Hemp Heart Muffins baked in muffin tin

Tips & Tricks

These muffins are begging for fresh berries. 

Try to use fresh strawberries here for the best flavor and ease in dicing.

I used a mix of chopped berries and smashed to give the muffins extra moisture and sweetness in an even distribution so you get a hint of strawberry with every single bite.

Watch these muffins closely after the 25 minutes mark, buds.

I found mine were done at about 30 minutes or so.

They might look a bit gooey in places but that’s just the strawberries being ooey gooey and wonderful!

Strawberry Hemp Heart Muffins stacked on wooden board with bowl of strawberries and bowl of hemp hearts

How to Serve Strawberry Hemp Heart Muffins

Enjoy these Strawberry Hemp Heart Muffins as a quick breakfast or healthy snack to fuel your day.

You can also make this recipe into bread (like my mom’s version!) by baking the batter into a bread pan and ~doubling the bake time.

I like to make mine in muffin form, though.

If you make the full dozen, you can freeze any extras and thaw as desired.

For a sinful treat, try smothering them in nut butter before popping them in your mouth.

Store cooled muffins in an airtight contain in the refrigerator for up to one week and freeze for long term storage.

Enjoy!

Strawberry Hemp Heart Muffins stacked with bowl of strawberries and bowl of hemp hearts

More Vegan Muffins 

  • Apple Acorn Squash Muffins

  • Banana Chia Chocolate Chip Muffins

  • Double Chocolate Double Green Zucchini Muffins

  • Pumpkin SunButter Chocolate Chip Muffins

  • Pumpkin Cacao Cranberry Muffins

  • Carrot Cake Almond Flour Muffins

  • Zucchini SunButter Chocolate Chip Muffins

  • Purple Sweet Potato Muffins

  • Vegan & Gluten-Free Blueberry Muffins

  • Peanut Butter Banana Bread Swirl Muffins 

  • Oil-Free Dark Chocolate Beet Muffins

  • Lemon Cashew Chia Seed Muffins

I Want to Hear From You

If you make this Strawberry Hemp Heart Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

half of Strawberry Hemp Heart Muffin on wooden board surrounded by fresh strawberries and bowl of hemp hearts

Print
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Strawberry Hemp Heart Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Flora & Vino
  • Total Time: 44 mins
  • Yield: 12 muffins
  • Diet: Vegan
Print Recipe
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Description

Strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened and perfect to meal prep!


Ingredients

  • 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
  • heaping ½ cup unrefined coconut sugar
  • 3/4 – 1 cup unsweetened almond milk
  • 1 cup gluten-free oat flour
  • 3/4 cup almond flour
  • 1/4 cup gluten-free oats
  • 1 cup fresh sliced strawberries + 1/4 cup smashed strawberries (+more for topping)
  • 1/2 cup hemp hearts

Instructions

  1. Preheat oven to 350°F and line a muffin tin with liners or spray with nonstick spray.
  2. In a small bowl, create your “flax egg” by mixing together ground flaxseed and water and set aside for ~5 minutes to allow the mixture to gel.
  3. Next, add in the coconut sugar and almond milk to the same bowl and whisk everything to combine.
  4. Sift in the oat flour, almond flour, and rolled oats and mix everything well with a spoon.
  5. Fold in the hemp hearts, fresh sliced strawberries, and smashed strawberries.
  6. Fill each muffin cup almost to the top. Top with additional smashed strawberries and more hemp hearts, if desired.
  7. Bake the muffins for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow the muffins to cool for 10 minutes, then remove from pan to completely cool.
  9. Store cooled muffins in an airtight contain in the refrigerator for up to one week and freeze for long term storage.

Notes

Recipe adapted from my mom!

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Breakfast, Snack
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Healthy Snacking, Meal Prep, Oil-Free, Refined Sugar-Free

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Reader Interactions

Comments

  1. Karen Siegel

    July 31, 2017 at 3:40 pm

    Just subscribed and LOVE your blog. As a fellow TIU Nutrition plan member, I found we have a lot in common, even galaxy smoothie bowls!! I plan on starting a blog in the near future and really like your laid back, informative style. Can’t wait to check out more of your posts. Keep up the great work.

    Reply
    • Flora&Viino

      September 22, 2017 at 1:19 am

      Thanks so much, Karen! I love following the TIU Nutrition guidelines to create my recipes! I really hope you start a blog and I can’t wait to see what you create! Stay in touch! What recipes do you like to see me post the best? I’d love your feedback!

      Reply
  2. Karen Siegel

    July 31, 2017 at 3:42 pm

    instagram is luxeventsandco_wellness_design

    Reply
  3. Natasha

    May 18, 2018 at 12:20 pm

    The flavor was great but the texture was not great. Tasted almost undercooked and mushy and I even cooked them longer than recommend which took forever! Would like to try a version that is more like normal
    Muffin texture, suggestions? No dietary concerns.

    Reply
    • Flora&Viino

      May 21, 2018 at 10:32 pm

      Hi Natasha– thanks so much for sharing this. I’m so sorry the muffins didn’t turn out for you! Did you use frozen strawberries or fresh? You might want to try tossing the fresh berries with some oat flour before adding to the batter because it sounds like the berries might have made the muffins soggy. I’ll recipe test this again soon and update with any improvements!

      Reply
  4. Sami

    August 13, 2018 at 1:32 am

    Hi! This recipe sounds wonderful. If I don’t want to add any coconut sugar, can I completely eliminate it? Or do I need to replace it with something instead or increase the ratio of the other ingredients? Thnx!!

    Reply
    • Flora&Viino

      August 15, 2018 at 4:30 pm

      Hi Sami! I think you should be safe to entirely omit the coconut sugar– I haven’t tested it yet so please share your feedback with me so I can share with others!!! XOXO.

      Reply
  5. Christy

    July 2, 2019 at 11:39 am

    Another knockout muffin recipe! These turned out super squidgy and moist (maybe not for everyone, but I was in heaven!). I love how bright and summery a snack they are. I did replace the coconut sugar with Monkfruit sweetener, and I don’t think it affected the bake at all. I’m wondering if you could throw rhubarb into the mix to make these even more interesting and add an element of tartness? 🤔

    Reply
    • Flora & Vino

      July 3, 2019 at 1:24 pm

      Hi Christy! Thanks for another review!!! I LOVE how moist these muffins are. I’ll have to try them with Monkfruit. Love the idea of rhubarb!!! Let me know if you try it!

      XOXO
      Lauren

      Reply
  6. Erica Wang

    May 9, 2020 at 5:03 pm

    Fantastic recipe!! It was so good. I used less coconut sugar than the recipe calls for, but it was the perfect amount of sweetness, as I ate it for breakfast. Loved the addition of hemp hearts in the batter for the extra nutritional/protein boost and doesn’t affect the flavor at all! Also, the oat flour creates a great gluten free alternative to flour and allows for a nice dense, chewy muffin, which are honestly my favorite. Will definitely be making again sometime soon. Probably going to make double batch because of how good it was and how quickly it got eaten by my family and I! Thank you Lauren!!!

    Reply
    • Flora & Vino

      May 11, 2020 at 3:36 pm

      Hi Erica,

      Thanks so much for taking the time to leave a review! I love dense, chewy muffins too. <3

      XOXO Lauren

      Reply
  7. Kristen

    May 25, 2020 at 10:05 pm

    Made these for breakfast for the week. Reheated with a little nut butter, these are just perfect! The nutritional boost of hemp seeds are just want makes this a wonderful snack or breakfast. Would definitely make again!

    Reply
  8. Lisa

    April 24, 2025 at 8:30 am

    I have an allergy to almonds, so can I use coconut milk or oat milk as a substitute. What about substitute for almond flour?
    Thanks

    Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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