Gluten-Free Vegan Strawberry Muffins
Light, fluffy, and bursting with fresh strawberry flavor, these guilt-free muffins are a quick, easy, and healthy treat. Perfect for breakfast, snacks, or afternoon indulgence, they’re vegan-friendly and gluten-free, with a hint of lemon for brightness.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 12 muffins 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Nonstick cooking spray
1 cup fresh strawberries
1 cup unsweetened almond milk
1 tablespoon lemon juice
2 cups gluten-free baking flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup olive oil or melted coconut oil
1/2 teaspoon vanilla extract
1/4 cup chopped fresh strawberries (optional topping)
Instructions
Preheat oven to 375°F (190°C)
Spray a muffin tin with nonstick cooking spray
Place 1 cup strawberries in a bowl and mash with a fork, leaving some chunks
In a pitcher or bowl, combine almond milk and lemon juice; let sit for a few minutes
In a large mixing bowl, combine gluten-free flour, sugar, baking powder, and baking soda
Stir in almond milk mixture, olive oil (or coconut oil), and vanilla extract until just mixed
Fold in remaining mashed strawberries
Divide batter evenly into prepared muffin tin
Top with chopped fresh strawberries
Bake for 20-25 minutes until golden and a toothpick comes out clean
Let cool in the tin for 5 minutes before transferring to a wire rack
Notes
Use frozen strawberries (thawed and drained) if fresh are unavailable
Add a pinch of cinnamon or lemon zest to the batter for extra flavor
Store in an airtight container in the fridge for up to 5 days or freeze for 2-3 months
Reheat in the oven for warm, fluffy muffins
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg