These Vegan Strawberry Muffins are moist and fluffy and ready in less than 30 minutes. Simply perfect for a light breakfast or mid-day snack. This vegan muffins recipe is low calorie, low fat and delicious.
Thank goodness for strawberry season where you can make all sorts of yummy treats with summer's perfect berry. Like my Vegan Blueberry Muffins, these delicious vegan strawberry muffins are moist, light and fluffy with just enough sweetness to satisfy a mean sweet-tooth. This vegan muffin recipe is great for breakfast, as a snack or dessert with a dollop of vegan butter or my Vegan Mascarpone Cheese. Ready in less than 30 minutes, these are muffins your whole family will enjoy. And, no mixer needed!
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📋Ingredients (With Substitutions)
- Fresh Strawberries - be sure to pick the ripest strawberries if using fresh. You can easily substitute with equal amounts of frozen. If using frozen, take strawberries from the freezer and place them in the refrigerator the night before to defrost overnight. You can also substitute with equal amounts of other fresh fruit, such as blueberries, raspberries or apples. If you love strawberries, try my Chocolate Strawberry Shortcake made in the air fryer.
- Flour - I use all purpose flour for this recipe; however, you can use whatever flour you have on hand, including white whole wheat flour or wheat flour (keep in mind this will affect the texture). To make gluten-free, use gluten-free flour.
- Vegetable Oil - I use vegetable oil, but any neutral-flavored oil will work such as canola oil, melted coconut oil or olive oil. In addition, to make oil-free, simply omit the oil double the applesauce in the recipe.
- Applesauce - unsweetened works best, but any applesauce will work. Or, omit the applesauce and double the oil in the recipe.
- Baking Soda - helps create the perfect rise. If you don't have baking soda, substitute with more baking powder.
- Baking Powder - another leavening agent that helps the muffins rise to perfection.
- Plant Milk - I prefer oatmilk
- Sugar - please note, not all sugar is vegan. Usually, organic sugar is, so that is what I recommend. You can substitute with coconut sugar, organic brown sugar, maple syrup or whatever you have on hand.
- Lemon Juice - you can use fresh lemons or bottled lemon juice. Or, you can omit completely.
- Vanilla Extract - adds an earthy, nutty flavor to the muffins. You can use any extract flavor you have on hand, if not vanilla.
Exact ingredient measurements can be found in the recipe card below.
🍓How To Make Vegan Strawberry Muffins
Before you being, preheat oven to 400F/204C. Line a muffin pan with liners.
Step 1: Add dry ingredients to a large bowl, including flour, sugar, baking soda, baking powder and sea salt . Whisk thoroughly.
Step 2: Add wet ingredients to another bowl, including applesauce, plant milk, lemon juice and vanilla. Stir until well-combined.
Step 3: Pour wet ingredients into dry ingredients. Stir until all ingredients are well-incorporated.
Step 4: Add finely chopped strawberries to the bowl.
Step 5: Gently fold in strawberries with a fork or spatula.
Step 6: Ladle batter into lined muffin tin. An ice cream scoop works well for this step. Top each muffin with a couple pieces of strawberry. Bake at 400F/204C for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove from oven. Place on a cooling rack for 10 minutes. Remove muffins from tin and place on cooling rack to resume cooling.
👨🏽🍳Baking Tips for Perfect Muffins
- Do Not Overmix - to avoid dense or deflated muffins, mix muffin batter only until all ingredients are well-blended, then stop mixing.
- For Highest Dome - for best results and the highest dome tops, only fill liners ¾ of the way full for the best dome shaped muffins. Alternatively, only fill every other muffin tin for an even higher rise.
- Make Oil-Free - to make vegan strawberry muffins oil free, you can certainly omit the oil and add another ½ cup of applesauce.
- Make Gluten-Free - to make gluten free, simply use an equal amount of gluten-free flour.
💭Frequently Asked Questions
Ladle batter into individual muffins liners in one smooth drop. Only fill ¾ of the way. For the highest dome, only use every other muffin tin.
Closely watch them to avoid over-baking. Once the time buzzer goes off, stick a toothpick in the middle of a muffin. If it comes out clean, they are done. If it doesn't, stick it back in for a few more minutes.
To make the muffins oil free, simply omit the oil and double the amount of applesauce you use to 1 cup.
Yes, indeed they can. Simply use gluten-free flour in place of all purpose flour in an equal amount.
🌡️Storage and Freezing
These lovely strawberry muffins are best stored in an airtight container in your refrigerator for up to 5 days.
To freeze, place muffins in an airtight container in your freezer. When frozen, vegan strawberry muffins will stay good for up to 3 months.
To thaw, remove from freezer and place in the refrigerator overnight or leave them at room temperature for a couple of hours.
Reheat in an air-fryer, microwave or oven.
🥞More Vegan Breakfast Ideas
- JUST Egg Frittata
- Grilled Peaches
- Banana Peel Bacon
- Skinny Vanilla Latte
- Sweet Potato Breakfast Hash
- Blueberry Chia Seed Pudding
🍞More Vegan Bread Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
📖 Recipe
Vegan Strawberry Muffins Recipe
Equipment
Ingredients
- 2 ¼ cups all purpose flour
- ¾ cup organic sugar
- 1 ½ teaspoon baking powder
- 1 tsp baking soda
- ½ teaspoon sea salt
- 1 cup plant milk
- ¼ cup vegetable oil + 1 tbsp
- ½ cup applesauce unsweetened
- 2 tablespoon lemon juice about ½ lemon
- 1 cup strawberries hulled and finely chopped
Instructions
- Add dry ingredients to a bowl, including flour, sugar, baking soda, baking powder and sea salt . Whisk thoroughly.
- Add wet ingredients to a bowl, including applesauce, plant milk, lemon juice and vanilla. Stir until well-combined. Pour wet ingredients into dry ingredients. Stir until all ingredients are well-incorporated. DO NOT OVERMIX!
- Add finely chopped strawberries to the bowl. Gently fold in strawberries with the rest of the batter with a fork or spatula.
- Ladle batter into lined muffin tins. An ice cream scoop works well for this step. Top each muffin with a couple pieces of strawberry. Bake at 400F/204C for 15-18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove from oven. Place on a cooling rack for 10 minutes. Remove muffins from tin and place on cooling rack to resume cooling.
Notes
- Nutrition information is just an estimate.
- Do Not Overmix - to avoid dense or deflated muffins, mix batter only until all ingredients are well-blended, then stop mixing.
- For Highest Dome - for the highest dome tops, only fill liners ¾ of the way full for the best dome shaped muffins. Alternatively, only fill every other muffin tin for an even higher rise.
- Make Oil-Free - to make vegan strawberry muffins oil free, omit the oil and add another ½ cup of applesauce.
- Make Gluten-Free - to make gluten free, use gluten-free flour.
Alexandra says
I baked these this morning for my best friend, and they came out perfectly. Delicious texture, great flavour and you'd never know they were vegan. A hit with a cup of coffee.
Deborah says
Thanks so much, Alexandra for making them.
Melinda says
It was great to have such a quick and easy muffin recipe on hand, I had overnight guests who were vegan and they loved these strawberry muffins. Actually, the whole family enjoyed them. I will make these again!
Deborah says
I'm so happy your guests loved them. Thank you Melinda.
Nora says
The best vegan strawberry muffins I've ever had! Will make them again soon!
Deborah says
Oh that makes me happy. Thank you Nora.
Sonja says
A vegan, low fat muffin recipe was just what I needed today to start the day with sweets and still feel good about it! These strawberry muffins came out so fluffy and delicious. I think they are my new favorite and I might just use this to adapt into a sourdough protein recipe if you don't mind?
Deborah says
If you do that, I'd love to know the recipe. Thanks Sonja.
Liz says
Such delicious muffins! Moist, flavorful and perfect for our weekend breakfast treat!
Deborah says
I just made 36 of them!! Hope u enjoy!!