Gluten Free Vegan Strawberry Muffins

When I set out to make a batch of vegan strawberry muffins, I wanted something that felt like a treat but didn’t rely too heavily on added sugar. A slip of maple syrup turned out to be just the thing, lending a gentle, natural sweetness and a tender, fluffy crumb (thank you, vinegar and baking soda magic). These might be the best muffins I’ve ever made. No butter, no milk, no eggs — and truly, you won’t miss a thing.

These gloriously rustic muffins are lush with pockets of baked strawberries, kissed with a bit of cinnamon, and just the sort of everyday bake I adore on warm summer mornings. (Add a little strawberry honey jam to take them over the top.) You can use a homemade gluten free flour blend to keep the muffins gluten-free, use whole grain oat flour, or do a mix of whole wheat flour and all-purpose flour if you don't need to keep gluten-free. In short: the vegan muffins of my dreams.

Why I Love These Vegan and GF Muffins

I love these vegan strawberry muffins because they’re simple to mix up, naturally sweetened with maple syrup, and turn out soft, fluffy, and full of jammy berries every time. They feel wholesome enough for breakfast but just sweet enough to pass for a treat when you're in the mood for something extra. Plus, no fancy ingredients, no fuss, and it's almost a one-bowl recipe! I always make these as gluten-free muffins, but you don't have to; swap your preferred flour in and you'll be all set. They're also easily adaptable (suggestions below), so you can make this recipe your own. Some more highlights include:

• Naturally sweetened. Just the right amount of maple syrup gives the muffins a gently sweet flavor that’s not overpowering.
• Perfect texture. I love how soft and fluffy these muffins are, even though they're vegan! That's due to the vinegar and baking soda combo that eliminates the need for eggs.
• So strawberry-y. There's plenty of fresh strawberries in this batch of muffins, so you'll really taste the fruit. Feel free to add a bit more if you want, too.

Ingredients Needed

You can use your favorite flour here, from gluten-free flour to spelt flour to all-purpose flour. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Non-dairy milk - Your choice of non-dairy milk. I always use unsweetened milk so that it doesn't make the muffins too sweet.
• Apple cider vinegar - Substitute white vinegar as needed.
• Maple syrup - Or use brown sugar or granulated sugar.
• Oil - I used vegetable oil, and avocado or coconut oil will also work.
• Flour - My homemade gluten free flour blend is perfect here, try oat flour (you can learn how to make oat flour very easily), use all-purpose flour, or an equal mix of all-purpose and whole wheat flour.
• Rising agents - A blend of (fresh!) baking powder and baking soda.
• Cinnamon
• Salt - I use fine sea salt, and regular table salt works, too.
• Strawberries - I prefer the firm sweetness of fresh strawberries, but if you don't have them, frozen will work. See my note in the "baking tip" section for how to prep the strawberries.
• Sliced almonds - This is an optional add-in that I like for a bit of crunch.

Variation Ideas

Here are a few easy and delicious ways to change up these muffins:

• Try other berries - Use this batter base and add blueberries, raspberries, or chopped peaches depending on the season.
• Add chocolate - Semisweet or mini chocolate chips add a pop of sweet chocolate to contrast against the strawberries.
• Coconut - Stir in shredded sweetened unsweetened or sweetened coconut for richness.
• Sugar - If you're out of maple syrup, use brown sugar or granulated sugar.
• Topping - Sprinkle the tops with turbinado sugar before baking for a touch of crunchy extra sweetness.

Tips & Substitutions

• The batter will be thick. This is fine! Very gently fold in the strawberries so that they don't bleed into the batter, then scoop portions into the muffin tin.
• Let the batter rest. Rest the batter in the tin for up to 20 minutes (while the oven preheats is perfect) before baking to help hydrate the flour. This will give that fluffy texture I love in muffins.
• Don’t skip the vinegar. Vegan muffins are made without eggs, and need something else to help them rise. In this recipe, the vinegar reacts with the baking soda to give the muffins their rise and tender crumb.
• Nuts or not. You can totally leave out the almonds if that's not your thing. Sometimes I bake these with sliced almonds (or chopped walnuts), and sometimes I leave them out. The muffins are delicious either way.
• Use vegan butter. For extra richness, swap the oil for melted vegan butter for a richer, buttery undertone.

Serving Suggestions

Here are a few lovely ways to enjoy these muffins:

• Warm from the oven with a pat of vegan butter or a swipe of almond butter.
• Alongside a cup of tea or coffee, for a cozy mid-morning snack.
• Packed into a lunchbox or picnic basket with fresh fruit and a handful of nuts to make a satisfying snack.
• Split and toasted the next day with a drizzle of maple syrup or a dollop of jam.

Proper Storage and Reheating

Make sure to cool the muffins thoroughly before placing them in a storage container; if the muffins are still warm when stored they may become soggy.

• Counter - Store the muffins in an airtight container at room temperature for up to 2 days.
• Fridge - Place the container in the fridge for up to 5 days. Let the muffins come to room temperature before eating for the best texture.
• Freezer - Transfer the muffins to a freezer-safe bag or container and freeze them for up to 3 months.
• To reheat - Warm the muffins in the oven on 300F or a toaster oven until just heated through.