These Gluten-Free Vegan Strawberry Muffins are moist and fluffy, and filled with fragrant, jammy strawberries. The recipe is easily customisable and comes together in one bowl, and they are refined sugar free too. These pretty muffins are great for everyday, but also work well for occasions such as Valentine's Day, Easter, Mother's Day, bridal showers and baby showers too!
- Yes, you can use either fresh or frozen strawberries.
- I tested this recipe with both fresh and frozen strawberries, and both worked well.
- If using frozen strawberries, you’ll have to let them thaw first so that you can cut them up into small pieces.
Tips for making Strawberry Muffins
- I recommend cutting the strawberries into small pieces, measuring around 1cm (½ inch).
- Otherwise, you’ll end up with holes in your baked muffins as the strawberries will shrink and get smaller as they cook. The smaller the strawberry pieces are, the less space they are going to create as they shrink.
- When mixing the strawberries into the muffin batter, fold them in gently - make sure you don’t crush them.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!
- Divide the batter between muffin cases in a muffin/cupcake tin.
- Bake for 15-20 minutes.
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds, and use a nut-free plant-based milk.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
Flavour substitutions you can make
- If you're not into raspberries, you can make my blueberry muffins, raspberry muffins or cranberry muffins, or use blackberries or cherries instead.
- You can add chocolate chips.
- You can sprinkle over some flaked almonds or coconut flakes before baking, if desired.
How long do these muffins keep for?
These muffins do taste best when fresh, but keep covered in the fridge for up to a few days.
More gluten-free vegan muffin recipes
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Apple Muffins
- Blueberry Muffins
- Chocolate Banana Muffins
- Banana Muffins
- Lemon Muffins
- Chocolate Zucchini Muffins
- Chocolate Pumpkin Muffins
- Gingerbread Muffins
- Lemon Blueberry Muffins
- Matcha Muffins
- Chocolate Sweet Potato Muffins
- Purple Sweet Potato Ube Muffins
- Savoury Vegetable Muffins
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Strawberry Muffins
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons lemon juice *
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 200 g (2 cups) strawberries (fresh or frozen), hulled + diced into 1cm (½ inch) pieces
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash more milk if it’s looking too dry.
- Add the strawberries and fold in gently - make sure you don’t crush them.
- Transfer the mixture between muffin cases in a muffin tin.
- Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
- These muffins taste best eaten on the day they’re made, but keep for a few days.
Notes
- I recommend cutting the strawberries into small pieces measuring around 1cm (½ inch), otherwise you’ll end up with holes in your baked muffins as the strawberries will shrink and get smaller as they cook. The smaller the strawberry pieces are, the less space they are going to create as they shrink.
- I tested this recipe with both fresh and frozen strawberries, and both worked well. If using frozen strawberries you’ll have to let them thaw first so that you can cut them up into small pieces.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
MAY
It is a nice recipe,I raelly love it. Just do it! I tell myself.
Rhian Williams
Thank you so much!
Kathryn Lloyd
I have almond flour but it's so expensive I'd like to substitute as much of it as I can with more Gluten Free flour. (This was not mentioned in the substitution comments - I appreciate them by the way!!)
Would you please comment about subbing GF flour (how much)?
Thank you ! ! !
Rhian Williams
Unfortunately, you can't substitute more GF flour for the almond flour as the texture won't be right, but you can replace the almond flour with ground sunflower seeds or ground walnuts or a fifth of the amount coconut flour. Hope that helps!