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Home ยป Recipes ยป Vegan Baking

Vegan Strawberry Muffins

Published: May 7, 2021 ยท Modified: May 7, 2021 by Lexi

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Our vegan and gluten free strawberry muffins are perfect for an on-the-go breakfast or snack. They're super fluffy, delicious, and packed with fresh fruit and flavor.

overhead view of vegan strawberry muffins with almond streusel in antique muffin tin on wood surface.
Jump to:
  • ๐Ÿ“ Why We Love This Recipe
  • ๐Ÿง Ingredients
  • ๐Ÿ“‹ Ingredient Notes
  • ๐Ÿ”ช Step-by-step Instructions
  • ๐Ÿ’ญ Expert Tips and FAQs
  • ๐Ÿฝ Related Recipes
  • ๐Ÿ“– Recipe
  • ๐Ÿ’ฌ Reviews

๐Ÿ“ Why We Love This Recipe

  • Super flavorful: fresh strawberries add natural sweetness, while orange juice adds acidity and a punch of citrusy flavor. A buttery streusel topping adds a bit of crunch for a perfect bakery-style vegan strawberry muffin!
  • Allergy friendly: these muffins are fully vegan, gluten free and can be made nut free with a few simple swaps. They can also be made soy free depending on the vegan butter you use.
  • Perfect for a quick snack or on-the-go breakfast: I love making a double batch of these vegan strawberry muffins and storing leftovers in the freezer. They heat up perfectly in the microwave for an easy snack!

๐Ÿง Ingredients

Here's everything you'll need to make these vegan strawberry muffins:

overhead view of ingredients for vegan strawberry muffins.

๐Ÿ“‹ Ingredient Notes

  • Gluten free flour: we use Bob's Red Mill 1:1 gluten free baking flour in almost all of our baking recipes. It creates a perfectly light, fluffy texture!
    • Pro tip: check to make sure your gluten free flour blend contains xanthan gum, an ingredient that helps stabilize gluten free baked goods. If your blend doesn't contain any, consider adding ยฝ-1 teaspoon of xanthan gum to this recipe (it makes a huge difference in the texture!).
  • Oat flour: In addition to gluten free all purpose flour, we also use a small amount of oat flour in most vegan and gluten free baking recipes. Oat flour contains more protein, which is often lacking in vegan baked goods without eggs. You can also sub with almond flour.
  • Applesauce is our egg substitute of choice in these vegan strawberry muffins. It acts as a binder and also adds a bit of natural sweetness. We opt for plain unsweetened applesauce (although cinnamon applesauce would also be great in this recipe!).
  • Oat milk: you can use any nondairy milk of choice in these vegan strawberry muffins (cashew, almond, oat), but we prefer full fat oat milk for its neutral flavor and creaminess.
  • Orange juice & zest: you could use store-bought orange juice, but since this recipe also calls for zest, freshly squeezed makes more sense! Don't skip the zest โ€“ it adds a huge flavor boost!
  • Almond extract: we use a small amount of almond extract in the muffins and we LOVE how it adds so much flavor. It also makes your whole house smell amazing! If you don't have any, you can sub with more vanilla extract.

๐Ÿ”ช Step-by-step Instructions

Prep: Preheat oven to 350ยฐF / 175ยฐC. Wash strawberries and lay out on paper towels to dry while prepping other ingredients. 

(1) Make the streusel: Stir together ยฝ cup almond flour and โ…“ cup sugar.

(2) Cut cold butter into small pieces and use your hands to combine the mixture until it is crumbly. Set aside while you make the muffins.

before and after mixing together ingredients for streusel in small bowl.

(3) Make the muffins: In a large mixing bowl, sift together 2 cups gluten free flour, 1 cup oat flour, 2 teaspoon baking powder, 1 teaspoon baking soda, and ยผ teaspoon fine kosher salt. 

(4) In a separate bowl or stand mixer, cream ยฝ cup vegan butter. Add 1 tablespoon orange zest and 1 cup sugar and mix until well blended.

on the left: dry ingredients mixed together in a bowl. on the right: butter and sugar in mixing bowl.

(5) Add 1 teaspoon vanilla and 1 teaspoon almond extract. Once mixed, pour in the ยฝ cup unsweetened applesauce. The mixture may appear separated, but it will come together once you begin to add in the dry ingredients.  

(6) Alternate adding the dry ingredients with 1 cup dairy-free milk and 1 tablespoon orange juice. Mix well between each addition, using a spatula to scrape mixture from the sides of the bowl, until all ingredients are incorporated. The batter will be thick.  

before and after adding dry ingredients to strawberry muffin batter.

(7) Dice 2 cups strawberries and coat with 1 tablespoon of GF flour before adding to the batter. Gently fold in strawberries.

(8) Add liners to muffin tin and fill each one with 4 tablespoon of batter and top each muffin with streusel.

on the left: vegan strawberry muffin batter in mixing bowl. on the right: vegan strawberry muffin batter in muffin tins.

Bake for 30-32 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes before eating. 

close up view of vegan strawberry muffins in tin with streusel on top.

๐Ÿ’ญ Expert Tips and FAQs

  • Don't want to make these gluten free? Substitute the gluten free all purpose flour and oat flour with regular all purpose flour.
  • Make these vegan strawberry muffins nut free: swap almond extract with more vanilla. Swap almond flour in the streusel topping with oat flour. Make sure to use a nut free nondairy milk, like oat or soy.
  • Get your muffins in the oven as quickly as possible for the perfect rise. Without eggs and gluten, these vegan strawberry muffins rely on the chemical reaction between baking soda and lemon juice to get a nice rise in the oven. The reaction starts happening as soon as the ingredients are mixed, so it's important to get the batter in the oven ASAP in order to make the most of the chemical reaction.
  • Don't over-mix the batter. Don't worry if the batter is a bit lumpy! If you over-mix it, these muffins won't rise quite as much and they may have a dense texture.
  • The wet mixture might look a bit separated once you add in the applesauce, but don't worry! This is completely normal when you mix applesauce and vegan butter, but the batter comes together perfectly when you start adding in the dry ingredients.
  • Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days.
  • Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven!
side view of two stacked vegan strawberry muffins with pink backdrop.

๐Ÿฝ Related Recipes

  • close up side view of two stacked vegan blueberry muffins with the top one cut in half.
    Vegan Blueberry Muffins
  • Carrot Zucchini Muffins (Vegan)
  • Raspberry Rhubarb Muffins

Tried this recipe? Please leave a star โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ rating below and/or a review in the comments section further down the page. You can alsoย stay in touch with us through social mediaย by following us onย Instagram,ย Pinterest, andย Facebook or by subscribing to our newsletter.

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๐Ÿ“– Recipe

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side view of two stacked vegan strawberry muffins with pink backdrop.

Vegan Strawberry Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: 18-22 1x
  • Diet: Vegan
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Description

Our vegan and gluten free strawberry muffins are perfect for an on-the-go breakfast or snack. They're super fluffy, delicious, and packed with fresh fruit and flavor.


Ingredients

Scale

Muffins:ย 

  • ยฝ cup vegan butter, softened for 20 minutes at room temperature
  • 1 cup granulated cane sugar
  • ยฝ cup unsweetened applesauce
  • 1 tsp almond extract*
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 1 tbsp freshly squeezed orange juice
  • 1 cup nondairy milk (we used oat)
  • 2 cups gluten free all purpose flour
  • 1 cup oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ยผ tsp fine kosher salt
  • 2 cups fresh strawberries, diced + 1 tbsp GF flour

Streusel:

  • ยฝ cup almond flour
  • โ…“ cup granulated cane sugar
  • 3 tbsp cold vegan butter, diced into small pieces

Instructions

  1. Prep: Preheat oven to 350ยฐF / 175ยฐC. Wash strawberries and lay out on paper towels to dry while prepping other ingredients.ย 
  2. Make the crumble: Stir together ยฝ cup almond flour and โ…“ cup sugar. Cut cold butter into small pieces and use your hands to combine the mixture until it is crumbly. Set aside while you make the muffins.
  3. Make the muffins: In a large mixing bowl, sift together 2 cups gluten free flour, 1 cup oat flour, 2 teaspoon baking powder, 1 teaspoon baking soda, and ยผ teaspoon fine kosher salt.ย 
  4. In a separate bowl or stand mixer, cream ยฝ cup vegan butter. Add 1 tablespoon orange zest and 1 cup sugar and mix until well blended. Then add 1 teaspoon vanilla and 1 teaspoon almond extract. Once mixed, pour in the ยฝ cup unsweetened applesauce. The mixture may appear separated, but it will come together once you begin to add in the dry ingredients.ย ย 
  5. Alternate adding the dry ingredients with 1 cup milk and 1 tablespoon orange juice. Mix well between each addition, using a spatula to scrape mixture from the sides of the bowl, until all ingredients are incorporated. The batter will be thick.ย ย 
  6. Dice 2 cups strawberries and coat with 1 tablespoon of GF flour before adding to the batter. Gently fold in strawberries.
  7. Add liners to muffin tin and fill each one with 4 tablespoon of batter and top each muffin withย  streusel. Bake for 30-32 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes before eating.ย 

Notes

*Almond extract: can sub with more vanilla if you don't have any.

Don't want to make these gluten free? Substitute the gluten free all purpose flour and oat flour withย  regular all purpose flour.

Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days.

Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven!

Applesauce is our egg substitute of choice in these vegan strawberry muffins. It acts as a binder and also adds a bit of natural sweetness. We opt for plain unsweetened applesauce (although cinnamon applesauce would also be great in this recipe!).

Oat milk: you can use any nondairy milk of choice in this recipe (cashew, almond, oat), but we prefer full fat oat milk for its neutral flavor and creaminess.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 193
  • Sugar: 14.8 g
  • Sodium: 129.8 mg
  • Fat: 7.2 g
  • Carbohydrates: 29.7 g
  • Fiber: 1.7 g
  • Protein: 2.2 g

Did you make this recipe?

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Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Andy says

    August 12, 2021 at 1:09 pm

    Just tasting these now! My 5yo wanted to skip the streusel ๐Ÿ™ ๐Ÿ™ but we made up for it with chocolate chips. Also omitted the orange ๐Ÿ™ because you know who calls the shots over here. But anyway ~ SO DELISH! Thanks for the recipe!

    Reply
    • Lexi says

      August 16, 2021 at 9:17 am

      So glad you enjoyed! And hopefully next time you'll get to try it with the streusel - that's my favorite part!

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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