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

Vegan Strawberry Muffins

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


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.




  • 1/2 cup vegan butter, softened for 20 minutes at room temperature
  • 1 cup granulated cane sugar
  • 1/2 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
  • 1/4 tsp fine kosher salt
  • 2 cups fresh strawberries, diced + 1 tbsp GF flour


  • 1/2 cup almond flour
  • 1/3 cup granulated cane sugar
  • 3 tbsp cold vegan butter, diced into small pieces


  1. Prep: Preheat oven to 350°F / 175°C. Wash strawberries and lay out on paper towels to dry while prepping other ingredients. 
  2. Make the crumble: Stir together 1/2 cup almond flour and 1/3 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 tsp baking powder, 1 tsp baking soda, and 1/4 tsp fine kosher salt. 
  4. In a separate bowl or stand mixer, cream 1/2 cup vegan butter. Add 1 tbsp orange zest and 1 cup sugar and mix until well blended. Then add 1 tsp vanilla and 1 tsp almond extract. Once mixed, pour in the 1/2 cup unsweetened applesauce. The mixture may appear separated, but it will come together once you begin to add in the dry ingredients.  
  5. Alternate adding the dry ingredients with 1 cup milk and 1 tbsp 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.  
  6. Dice 2 cups strawberries and coat with 1 tbsp of GF flour before adding to the batter. Gently fold in strawberries.
  7. Add liners to muffin tin and fill each one with 4 tbsp of batter and top each muffin with  streusel. Bake for 30-32 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes before eating. 


*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 with  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


  • 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

Keywords: vegan strawberry muffins