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    Home » Recipes » Gluten Free Muffins & Scones

    Gluten Free Vegan Strawberry Muffins

    Modified: Jun 26, 2025 · Published: Aug 16, 2013 by Nicole Spiridakis

    Jump to Recipe Print Recipe

    Lightly sweet and packed with fresh strawberries, these gluten free and vegan strawberry muffins are so lovely and tender. Easily make them with all-purpose flour if you like, and use any plant-based milk you prefer.

    Strawberries are seen on vegan strawberry muffins in a bowl.

    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.

    Jump to:
    • Why I Love These Vegan and GF Muffins
    • Ingredients Needed
    • Variation Ideas
    • How to Make Vegan Strawberry Muffins
    • Baking Tip: How to Prep the Strawberries
    • Tips & Substitutions
    • Serving Suggestions
    • Proper Storage and Reheating
    • More Gluten Free Strawberry Recipes
    • Vegan Strawberry Muffins

    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 for gluten free vegan strawberry muffins are text labeled.

    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.
    A white bowl of gluten free and vegan strawberry muffins and a muffin on a plate.

    How to Make Vegan Strawberry Muffins

    Here's an overview in photos of how to easily make this muffin recipe:

    Wet ingredients for vegan strawberry muffins in a bowl.

    1. Combine wet ingredients: Whisk together the oil, maple syrup, vinegar, and non-dairy milk.

    The dry ingredients for vegan strawberry muffins in a bowl.

    2. Make dry mix: Whisk together the dry ingredients in a separate bowl

    Dry ingredients are added to wet ingredients for vegan strawberry muffins.

    3. Combine: Pour the wet ingredients into the dry mix and stir to combine.

    Strawberries are added to a bowl of muffin batter.

    4. Add strawberries: Gently stir in the strawberries.

    Vegan strawberry muffin batter in a muffin tin.

    5. Portion: Scoop equal amounts of batter into a greased muffin tin.

    Vegan strawberry muffins cool in the muffin tin.

    6. Bake: Place in a 400F oven and bake for 20 minutes.

    Baking Tip: How to Prep the Strawberries

    You'll note in my photos that I left the strawberries in larger chunks when I cut them up. I love the more rustic vibe this gives the muffins and I really taste the berries in every bite. But, you can also finely chop the berries so that the fruit is more evenly distributed in the batter. It's up to you!

    A vegan strawberry muffin on a blue and white plate.

    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.
    A cup of tea, a bowl of strawberry muffins, and a muffin on a plate.

    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.

    More Gluten Free Strawberry Recipes

    • Sliced strawberries top gluten free strawberrry shortcake.
      Gluten Free Strawberry Shortcake Cake
    • A pan of gluten free strawberry rhubarb crisp with a spoon and a plate of crisp.
      Gluten Free Strawberry Rhubarb Crisp
    • A latte next to a plate of gluten free strawberry banana muffins and a yellow towel.
      Gluten Free Strawberry Banana Muffins
    • A mini loaf of strawberry rhubarb bread on a blue towel.
      Gluten Free Strawberry Rhubarb Bread

    Happy baking! If you make this recipe, I’d love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina  ❤️

    A bowl of vegan strawberry muffins, a muffin on a plate, and a cup of tea.
    Prevent your screen from going dark

    Vegan Strawberry Muffins

    Nicole Spiridakis
    Lightly sweet and packed with fresh strawberries, these gluten free and vegan strawberry muffins are so lovely and tender.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 189 kcal

    Ingredients
     
     

    • ¾ cup non-dairy milk , I used unsweetened almond milk
    • 1 teaspoon apple cider vinegar , or white vinegar
    • ½ cup maple syrup
    • ¼ cup vegetable oil
    • 3 cups gluten free flour (350 grams), or 2 ½ cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon fine sea salt
    • 1 ½ cups chopped strawberries , fresh or frozen

    Instructions
     

    • Preheat oven to 400°. Grease a muffin tin or line it with cupcake liners.
    • In a medium bowl, whisk together the ¾ cup non-dairy milk, 1 teaspoon apple cider vinegar, ½ cup maple syrup, and ¼ cup vegetable oil until well combined.
    • In a large bowl, whisk together the 3 cups gluten free flour , 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon fine sea salt. Fold in the 1 ½ cups chopped strawberries, tossing to coat the fruit lightly.
    • Pour the wet ingredients into the dry and stir gently until just combined. Fold in the nuts if using.
    • Distribute the batter evenly into the muffin tins and sprinkle each muffin with oats and brown sugar if using. Place in the oven and bake for 20 minutes, until a tester comes out clean. Remove tin from oven and let muffins cool in the pan for about 5 minutes, then turn the muffins out onto a wire rack to cool completely.

    Notes

    • 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.

    Nutrition

    Calories: 189kcalCarbohydrates: 32gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 188mgPotassium: 127mgFiber: 2gSugar: 11gVitamin A: 60IUVitamin C: 1mgCalcium: 66mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Gluten Free Muffins & Scones

    • A gluten free strawberry muffin cut in half on a plate.
      Gluten Free Strawberry Muffins
    • A plate of gluten free strawberry rhubarb muffins.
      Gluten Free Strawberry and Rhubarb Muffins
    • Cups of tea and gluten free donut muffins.
      Gluten Free Donut Muffins
    • A chocolate chip muffin cut in half on a plate and a plate of muffins with a red napkin.
      Gluten Free Chocolate Chip Muffins

    Comments

    1. Mandy says

      August 28, 2013 at 5:17 pm

      I cannot wait to make these, thanks so much for sharing!

      Reply
    5 from 1 vote (1 rating without comment)

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    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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