Gluten-Free Vegan Strawberry Muffins

These Gluten-Free Vegan Strawberry Muffins are moist and fluffy, and filled with fragrant, jammy strawberries.

Course Breakfast, Dessert

Cuisine American

Keyword gluten-free strawberry muffins, gluten-free vegan muffins, vegan strawberry muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 194kcal

Author Rhian Williams

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 (2 tablespoons) lemon juice *
8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
1 teaspoon (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 (2 heaped teaspoons ) baking powder (ensure gluten-free if necessary)
¼ teaspoon (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

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the muffins fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can alternatively use almond flour.

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.

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