Vegan Strawberry Muffins

We are some strawberry eating people in the summertime!  Gaby LOVES them!!  And loves to eat a bowl of diced berries every day.  When she opens the refrigerator and points at the strawberries with a BIG smile, I have no problem at all giving her as many as she wants… Here’s a few reason why we eat a handful or two of strawberries everyday:

  • They’re full of antioxidants that protect your body from free radicals linked to aging and disease.
  • They’re full of Vitamin C.  Eight strawberries has more Vitamin C than an orange!
  • They have anti-cancer properties – if it fights cancer, I’m all about it!
  • And they’ve been proven helpful in fighting heart disease and arthritis.

I had some extra strawberries that really needed to be eaten soon… What better way to eat them than in a muffin?!  It’s a win-win in my opinion.  And who doesn’t love a yummy muffin for a quick breakfast or just a little snack throughout the day?

The recipe below is vegan and delicious!  I haven’t tried these muffins out with a gluten-free flour yet, but I don’t see why they wouldn’t work.  If you want to try them with a GF flour, I would recommend Bob’s Red Mill 1 to 1 baking flour.  Every time I’ve used this, my bake goods have turned out beautifully and delicious.  Bon Appetit!

vegan strawberry muffins4

Strawberry Muffins

  • Servings: 12 muffins
  • Difficulty: Easy
  • Print

A perfect breakfast or snack - These Vegan Strawberry Muffins are the best!!!


  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 2 cups organic All Purpose flour  (I use this one and LOVE it.)
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup plus 2 tbsp organic cane sugar
  • 1/4 cup plus 2 tbsp coconut oil, melted
  • 1 tsp lemon extract
  • zest of 1 lemon
  • 1 – 1 1/2 cups diced organic strawberries


  1. Preheat the oven to 375 degrees.  Line or spray the muffin pan with cooking spray.  Set aside.
  2. Combine the almond milk and apple cider vinegar in a small bowl, give a little stir, then set aside for a few minutes.
  3. In a small bowl, combine the flour, baking powder, baking soda, and salt.  Whisk together.
  4. In a large bowl, add the sugar, oil, lemon extract, and zest.  Stir together well.  Then add the milk/vinegar mixture.  Next, add the dry ingredients.  Stir well, but don’t over stir.  The mixture will be thick.  Fold in the strawberries.
  5. Spoon the batter into the muffin tins, filling 3/4 full.  Bake for 20 – 25 minutes or until a toothpick comes out clean.
  6. Remove from the oven and allow the muffins to cool before removing them from the pan.
  7. EAT!!!!!

She couldn’t resist! 🙂

vegan strawberry muffins


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