vegan strawberry muffins

Wake up to something special. These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack. Made with a hint of lemon to take these muffins to the next level. 

Vegan Strawberry Muffins

soy milk

apple cider vinegar

all-purpose flour

baking powder

baking soda

salt

granulated sugar

canola oil

vanilla extract

lemon

strawberries (sliced thin)

Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.

In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.

In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the strawberries.

Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-22 minutes until a knife inserted in the middle comes out clean.

Remove from the oven and allow muffins to cool before removing from pan.

https://www.youtube.com/watch?v=JB9OKdQEocM

Wake up to something special. These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack. A hint of lemon takes these muffins to the next level.

Get the full recipe here:  https://www.mydarlingvegan.com/vegan-strawberry-muffins/

These Vegan Strawberry Muffins have the perfect combination of fresh strawberries with subtle notes of fresh lemon zest. They are loaded with flavor and have an irresistible crumb. Everyone will love them!

soy milk ((*see note))

lemon zest

lemon juice ((*zest lemon before juicing))

canola oil (,

applesauce

cane sugar

all-purpose flour ((*see note))

sea salt

strawberries (, diced small)

Preheat oven to 425 °F (218 °C). Place 12 muffin liners in a standard muffin pan.

In a medium mixing bowl, whisk the soy milk and lemon together. Let it sit about 3-5 minutes to create vegan buttermilk (it will thicken and curdle slightly).

Now add the oil, applesauce, vanilla extract, lemon zest, and sugar to the buttermilk. Whisk to combine well. Set aside.

To a large bowl, add the flour, baking powder, baking soda, and sea salt. Whisk to combine well.

Now add the wet ingredients into the large bowl of dry ingredients. Using a spatula, fold and stir the batter gently until almost combined. Don&#39;t overwork it. The batter will be thick and a few small lumps are normal. Now gently fold in 1 cup of diced strawberries until just combined.

Divide batter evenly into 12 slots about 3/4 full (an ice cream scoop works great for this). Top with remaining strawberries.

Bake the muffins for 5 minutes then without opening the oven door, reduce the heat to 350 F. Bake another 16-20 minutes until the tops are set and a toothpick inserted comes out free of wet batter (a few dry crumbs are fine).  Another way to check is to lightly press the top of the muffin with your finger to see if it springs back. If it leaves an indent, it needs to bake a little longer.

Let muffins cool for 5 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.

Thank you so very much for the suggestions, I’ll definitely let you know if this works. I hate messing with such a great recipe but I’ve been listening to the podcasts by The Exam Room with the Physicians Committee and all the plant based doctors and nutritionist are telling us to get oil out of our diets.

Absolutely delicious!! Keeper recipe!!!
I made them exactly as the recipe is written. My husband says best muffins ever!! Do you think that I could substitute the 1/2 cup oil with additional applesauce making them oil free?

Just made them and they turned out perfect! So soft and fresh. Thank you :)

These came out better than expected. So moist and fluffy! I’m new to baking and the instructions were so easy to follow. Thank you for a great recipe. 😀

Very good muffins!!! I will definitely make them again!  I did a few changes; used self rising flour ( didn’t have any all purpose ) and so didn’t add the baking Powder… added more strawberries and some mini chocolate chips. Very light  and absolutely delicious ☺️

Delicious strawberry muffins made without eggs or dairy with a streusel topping.

flour ((I like 1 cup white and 1 cup whole wheat flour))

vegan sugar (or sweetener of choice)

plant milk (or any plant-based milk of choice)

oil oil

lemon juice

strawberries (chopped)

flour ((gluten-free works well too))

oats

vegan butter ((room temperature))

brown sugar

cinnamon

Preheat and Prepare Strawberries - Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners (spray the inside of the paper liners with oil) or lightly grease the cups.

Prepare the Strawberries - Wash the strawberries, cut off the stems, and chop them into small pieces, then sprinkle them with a tablespoon of lemon juice to preserve their color.

Prepare the Streusel Topping - In a small bowl, combine the all-purpose flour, rolled oats, brown sugar, softened vegan butter, salt, baking soda, and ground cinnamon. Mix everything together until crumbly. Set the streusel topping aside.

Mix the Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Combine the Wet Ingredients - In a separate bowl, whisk together the plant milk, oil, apple sauce, lemon juice, and vanilla extract.

Bring it All Together - Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in 1 1/2 cups chopped strawberries, ensuring they are evenly distributed throughout the batter.

Fill the Muffin Cups - Spoon the muffin batter into the prepared muffin cups, filling each about three-quarters full. Leave some space for extra strawberries and the streusel topping.

Add the Streusel Topping - Add a 1/2 tablespoon of chopped strawberries to the tops of each muffin then Sprinkle the prepared streusel topping generously over each muffin.

Bake and Enjoy - Turn down the heat in the oven to 375° F (190° C) then place the muffin tin in the preheated oven and bake for 18-20 minutes until golden brown, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These turned out beautifully.  I didn't have applesauce.  I used two flax eggs instead.

Pretty sure you mean "streusel" topping, Monica:  it's a crumbly, typically oatmeal-based addition.  Strudel, on the other hand is hand-worked dough, very labour intensive.

That said, your recipe looks lovely, and thank you for providing an option to oil.

One bite of these healthy strawberry muffins and you will agree, these are the BEST! Make these naturally sweetened muffins with applesauce, banana or Greek yogurt and store them in your freezer for busy days!

Healthy Strawberry Muffins

strawberries (about 10 ounces strawberries)

all purpose flour

unsalted butter (may substitute coconut oil)

unsweetened applesauce (or mashed ripe banana

maple syrup

milk (whichever kind you prefer)

eggs

white whole wheat flour

Preheat oven to 375 degrees F.

Spray a muffin tin with cooking spray or line with parchment paper liners.

Place chopped strawberries in a bowl and toss gently with ¼ cup all purpose flour. Set aside.

Place butter in a large microwave-safe bowl. Microwave on high heat until butter is melted.

Add the applesauce, mashed banana or Greek yogurt to the bowl with the butter. Add the pure maple syrup or honey, milk, vanilla and eggs. Whisk until well combined.

Add the baking powder, baking soda and salt. Whisk until well combined.

Add the white whole wheat flour and ½ cup all purpose flour. Use a rubber spatula or spoon to mix until almost combined. Fold in the strawberries until just combined. Scoop the batter into the prepared muffin tin wells.

Bake for 16-18 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then remove them to a wire rack to finish cooling.

Muffins can be stored at room temperature for up to 3 days. Place them on top of a paper towel to absorb excess moisture, and seal them in an airtight container. Muffins can be stored in the freezer, wrapped airtight, for up to 2 months.

This is now my go to Muffin recipe. Love it!

Muffins were a big hit with my wife and friends. Perfect if looking for a muffins that’s not sweet and goes good with butter.

I like them.  I did not have butter and coconut oil, so I used olive oil.  Next  time I will use what the recipe says. Thank you.

So delicious! I used all whole wheat flour since that's all I had, and went for half applesauce, half Greek yogurt for that part. Great way to use some "past their prime" strawberries I had in the fridge. Very lovely flavor, texture + level of moisture. Next time, I'll try them using oat flour and adding collagen or protein powder to make them into a balanced breakfast option.

So yummy! I subbed (homemade) oat flour for the wheat flour and added thawed strawberries I had in the freezer. I skipped the milk too because batter seemed thin especially because strawberries had a lot of extra juice! Muffin texture was great...really hard to get when you use non traditional recipes (like applesauce, etc) Thank you!!!

These were sooooo yummy! For me and my baby! Needed to find something healthy and fast for breakfast! This is it! I ended up using a chobani coconut yogurt that me and my baby didn’t love by itself. Also used the Foodnanny KAMUT flour only. And they turned out great!

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Top 4 vegan strawberry muffins recipes from across the web

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Vegan Strawberry Muffins

Vegan Strawberry Muffins

Vegan Strawberry Muffins

Healthy Strawberry Muffins

The most viewed vegan strawberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine