Easy Vegan Strawberry Muffins Recipe

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By Barbara Hodge • Last Updated: December 24, 2023
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Easy Vegan Strawberry Muffins Recipe

Super easy, one bowl recipe for vegan strawberry muffins bursting with sweet seasonal delight. Put these homemade strawberry muffins on your kitchen table and watch them disappear! Unlike vegan strawberry shortcake, this is easy to make in one bowl.

Vegan Strawberry Muffins

One of the delights that comes with Spring-time, is that new season strawberries start appearing. For me, it’s a sign of transition, of newness.

I find it near impossible to walk past a fruit and vegetable store without grabbing a bag full.

I can’t help but eat them on their own as a go to snack. After a day or two (if you buy as many as me), they tend to get a bit soft (especially if they’re organic) and not as fresh.

That’s when you know it’s time to transform your sweet strawberries into something special! And these vegan strawberry muffins are one of my favorite ways to put them to good use!

You too, will keep coming back to this recipe – it’s simple, sweet-divine, and well, who doesn’t like a good muffin??

About these Strawberry Muffins

About these Strawberry Muffins

Muffins are one of the easiest baking recipes. If you’re not a regular baker, cookies and muffins are where to start. That’s how I started. And I experimented with different ingredients for making vegan versions.

Making muffins is simple and straightforwardMix in one bowl, bake and indulge.

These vegan strawberry muffins take only 40 minutes from the start to finish – requiring minimal thought and fuss! What’s not to like about that?

Bring seasonal freshness to your breakfast table, with your morning coffee, and maybe some fresh fruit and start your day with sweet fresh strawberry muffins!

Why are these strawberry muffins special?

With a little attention, your strawberry muffins will be sweet crunchy on the outside, and spongy soft on the inside.

The truth is this strawberry muffin recipe is super easy to make. It only requires a bit of attention in mixing all the ingredients together.

The main thing to remember when mixing is that it shouldn’t be over mixed. Otherwise, the muffins get too dense.

I will show you how to mix them up step by step. Check out the photos.

Strawberry: Use sweet, juicy and flavorful strawberries with fresh green leaves. Look for bright red berries. Also check out the bottom of the box. It should be clean with no signs of moisture or mold.

All Purpose Flour: I use all purpose flour. You can also use white whole flour. I add Almond Flour to get more flavor. For gluten-free muffins, rice flour works just fine.

Vegan Butter: I made dairy free and eggless butter for baking other day. It worked perfect well for this strawberry muffins recipe. I also experimented with different oils, and prefer coconut oil or avocado oil for baking. Olive oil works, but it is best for savory muffins. You can also use canola oil.

Soy Milk: Any plant based milk works. I found soy milk and apple cider vinegar work well together for the taste of strawberry muffins.

Granulated sugar melts quickly into the muffin dough. I use granulated beet sugar. You can also use raw cane sugar.

Flax Seed: : Flax seed is a great egg replacement. Add 2 table spoons of water to 1 table spoon of flax seed and let it sit for for 5 minutes before using.

How to Make Strawberry Muffins

The most important part of vegan strawberry muffin making is mixing up ingredients.

  1. When you handle wet ingredients, use a whisk and mix them up until the batter gets creamy and white. Also add the sugar little by little rather than all at once. Let it melt into the batter.
  2. When you add dry ingredients into the batter, I add soy milk gradually.

    This is the way to keep muffins crunchy on the outside and fluffy soft on the inside.
  • Using a spatula alternately add the dry ingredients and plant based milk gradually.
  • Don’t over mix ingredients, just fold two times after adding each ingredient.

One more important thing!

  • Insert a tooth pick and if it comes out clean, it’s baked. Allow the muffins to cool before them cooling down form the muffin tray. This way the muffins will stay intact.

Garnish with powder sugar, serve and enjoy!

Tips for the Best Vegan Strawberry Muffins

Tips for the Best Vegan Strawberry Muffins
Credit: Instagram @connoisseurusveg

Can you freeze strawberry muffins?

Yes, you can! Let the muffins cool down first. Then you can put muffins into a freezer bag and can keep them for 3 months. I use a plastic freezer wrap.

How long can strawberry muffins last?

You can keep these strawberry muffins for 2 days at room temperature.

Filling the muffin cups

When you have fill each muffin cup with dough add the last bit of the dough from the side rather than the top. This will help the muffins rise well as they will be light and fluffy rather than dense.

For Oil Free Strawberry Muffins

You can replace oil with applesauce, ripen bananas or coconut yogurt. If you use coconut yogurt, replace one table soon of flour to one table spoon of corn flour. It absorbs unnecessary liquid.

For Gluten-Free Strawberry Muffins

For gluten-free baking flour, use the same amount of flour. Tapioca flower and rice flour works well.

For Egg Replacement for Baking Muffins

I use flax seed as egg replacement. Add 1 tbsp flax seed 2 tbsp water to and allow to stand it for 5 minutes. It allows to use.

Easy Vegan Strawberry Muffins Recipe

Vegan Strawberry Muffins Recipe

Barbara Hodge
Homemade muffins are great for breakfast on the run, afternoon snack with tea or coffee, or as a simple desert after a meal. These muffins are super easy to make!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American


  • cups fresh strawberries
  • 2 cup all purpose flour (rice flour or gluten free baking flour)
  • 3 tbsp almond powder
  • ½ cup sugar
  • cup coconut oil
  • tsp baking powder
  • ¼ tsp baking soda
  • ½ cup soy milk
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 tbsp flax seed



  • Bring butter, 2 tbsp water and soy milk back into room temperature. Preheat the oven at 355 degree F (179C°). Put flour, salt, baking powder and baking soda into a sieve. Place cupcake liners into a plate.
  • Clean fresh strawberry, dry and wipe out water from them. Cut strawberries into 4 vertically and make this 24 pieces. Cut small the rest of the strawberries.
  • Make an egg replacement with flex seed and 2 tbsp water in a little container. Let it sit for 5 minutes.

Muffin Batter

  • Add vegan butter in a bowl and let loosen it with a whisk. Then add granulated sugar in 3 lots and mix up. Keep mixing up until butter gets creamy and white. Add flex seed egg replacer to the batter bowl.
  • Add ⅓ of shifted dried ingredients into the batter bowl and mix it up big roughly. Add ½ of soy milk onto powdery part of the batter. Mix it up twice. Add ½ of the dried ingredients into a wet and milky part of the batter again. Then mix it up big twice. Add rest of the soy milk onto powdery part of the batter and mix it up big twice. Add rest of the dried ingredients.
  • Add vegan strawberry muffin batter onto each plate cup. Place strawberries on the top. Put them very center otherwise they will be slipped down by the time muffin batter gets swelled.
  • Bake for 24 to 26 minutes. Insert a tooth pick and if it comes out clean, it's baked. Serve!


*Allow the muffins to cool before them cooling down form the muffin tray. This way the muffins will stay intact.
** For further information about vegan butter, please visit my how to make vegan butter page.

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