There’s something about fresh strawberries in a muffin that just feels extra special—like a little bite of sunshine baked into every bite. These vegan strawberry muffins are fluffy, naturally sweetened, and made with wholesome ingredients, but still taste like a bakery treat. Whether you’re baking for brunch or just trying to use up that carton of berries, this recipe is a go-to.
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If you’ve got fresh strawberries on hand and want a cozy, not-too-sweet treat that still feels like a win for breakfast or snack time—these vegan strawberry muffins are for you. They’re soft, fluffy, just the right amount of sweet, and perfect for spring and summer baking (or anytime you just need a good muffin in your life).
They come together in one bowl, they’re made with simple pantry staples, and they taste like sunshine and strawberry fields had a muffin baby.
If you love muffins as much as I do, be sure to check out my other favorites like these banana oat muffins, vegan blackberry muffins, or these unreal chocolate chip vegan muffins. And if you’re more into savory flavors, I’ve got a savory vegan muffin recipe that’s perfect for on-the-go breakfasts or lunchboxes.
Ingredient Notes & Substitutions
These muffins are made with wholesome ingredients, but still taste like a treat. Here’s what you’ll need—and a few easy swaps if needed:
- White whole wheat flour or whole wheat pastry flour – These give you a lighter texture than regular whole wheat flour. You can use all-purpose flour if that’s what you’ve got—just keep an eye on texture.
- Baking powder + baking soda – The dream team for fluffy muffins.
- Non-dairy milk – Any kind works here! I usually go for almond, soy, or oat.
- Maple syrup – For natural sweetness. You could sub agave or another liquid sweetener if you like.
- Applesauce – Adds moisture and helps bind without oil or eggs.
- Lemon juice + zest – This adds a subtle brightness and activates the baking soda. If you don’t have lemon, apple cider vinegar works too!
- Vanilla extract – Totally optional, but adds a nice bakery-style flavor.
- Strawberries – Fresh is best, but see below for frozen tips.
Flavor variations
Want to mix it up? Here are some fun ways to switch things up:
- Add mini chocolate chips for a chocolate-strawberry vibe (kind of like my chocolate chip vegan muffins with a fruity twist).
- Toss in some chopped basil or mint for a fun, summery twist. Use a mix of berries like blueberries and raspberries for a “berry patch” version.
- Top with a crumble like this vegan streusel for bakery-style muffins.
- Feeling citrusy? Try adding a bit more lemon zest and some raspberries for a remix inspired by my lemon raspberry vegan muffins.
How to make vegan strawberry muffins
These muffins come together in one bowl with minimal fuss—my favorite kind of baking. Here’s how it’s done:
Step 1: Preheat your oven to 350°F (180°C). Line a muffin tin with foil liners, spray it lightly, or use a silicone muffin pan.
Step 2: Mix dry ingredients in a large bowl: flour, baking powder, baking soda, and salt.
Step 3: Add wet ingredients into the center: non-dairy milk, maple syrup, applesauce, lemon juice/zest (or vinegar), and vanilla if using. Mix until just combined—lumps are fine!
Step 4: Fold in the strawberries. Be gentle! You want them evenly distributed but don’t over mix.
Step 5: Scoop into the pan using an ice cream scoop or large spoon. Top with a few extra strawberries if you’re feeling fancy.
Bake for 20–25 minutes or until a toothpick comes out clean (a little strawberry on the toothpick is okay—just no raw batter).
Step 6: Cool in the pan for about 10–15 minutes before removing.
How to store
These vegan strawberry muffins keep really well:
Room temp: Store in an airtight container for up to 3 days.
Fridge: They’ll last about 5 days chilled.
Freezer: Freeze in a single layer, then transfer to a bag or container. Reheat in the microwave or toaster oven for a quick breakfast!
Tips
- Don’t over mix the batter! Stir just until there’s no visible dry flour. Over mixing = dense muffins.
- Use fresh, ripe strawberries for best flavor. Pat them dry to avoid excess moisture in the batter.
How to measure flour
This is a small thing that makes a big difference.
For best results: Use a kitchen scale if you have one. If not, fluff your flour first, then spoon it into your measuring cup and level it off with the back of a butter knife.
Don’t use the measuring cup to scoop straight from the bag—it’ll pack the flour and throw off the texture.
FAQ’s
Yes! Just don’t thaw them first—use them straight from the freezer and toss them with a little flour before adding to the batter. This helps prevent them from bleeding too much and sinking to the bottom.
More easy vegan baking recipes
- Healthy vegan banana bread (that tastes out of this world!)
- Chewy oat flour chocolate chip cookies
- Gluten-free vegan carrot cake
If you tried this vegan strawberry muffin recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Vegan Strawberry Muffins
Ingredients
Dry Ingredients:
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened non-dairy milk
- ½ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 tablespoon lemon juice + 2 teaspoons lemon zest or 2 teaspoons of apple cider vinegar*
- 1 teaspoon pure vanilla extract optional
- 1 cup strawberries diced + ½ cup for topping optional, washed & patted dry
Instructions
- Preheat oven to 350°F (180°C). Prepare a muffin pan with foil liners or lightly spray with oil. Or use a silicone muffin pan.
- In a large mixing bowl, combine the dry ingredients and mix well to evenly distribute.
- Create a well in the center and add the wet ingredients except for the strawberries. Using a spatula, fold the wet and dry ingredients together until just combined, careful not to over mix.
- Add the strawberries and fold in to evenly distribute, while dispersing any last visible dry flour.
- Using an ice cream scoop or large cookie scoop, scoop the batter evenly into the cups of a prepared muffin pan. Top with additional strawberries if desired.
- Bake on the center rack for 20-25 minutes until golden and a toothpick inserted into the center comes out clean (some strawberry residue is fine but no wet batter).
- Allow to cool in the pan for 10-15 minutes before removing.
