Vegan Strawberry Muffins

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.

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 117kcal

Author Rachel

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.

Notes

Measuring the flour by weight is best. If you don’t have a scale, scoop the flour into your measuring cup using a spoon, don’t pack it in, then level it off using something flat like the back of a butter knife.

These can be served warm or cold! Allow them to cool fully before placing in an airtight container. These can be stored on the countertop for up to 3 days or in the refrigerator for up to 5 days. Freeze for longer.

Don’t over mix! Great muffins don’t need a ton of mixing. Just mix until you can’t see any dry flour and then stop. The batter will be a bit lumpy but the result will be perfectly fluffy and soft muffins!

*The result won’t have a lemon flavor but if you’re out of lemons or don’t prefer the lemon flavor you can use apple cider vinegar instead as an acid is needed to help counteract the baking soda for leavening.

Nutrition