Vegan Strawberry Muffins (Healthy + Easy)

top down view of freshly baked vegan strawberry muffins in muffin tin.

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4.8 from 6 reviews

Healthy Strawberry Muffins bedazzled with fresh strawberries and made with simple pantry staples are easy to make and customize, and of course – delicious! Vegan, WFPB recipe, with an oil-free and gluten-free option. Kid tested, mother approved, and a toddler’s favorite!


Units Scale
  • 1/3 cup sugar (pure cane, coconut, or pure maple syrup)
  • 1/3 cup olive oil or vegan butter (at room temp)
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk (almond, cashew, oat, soy, etc)
  • 2 cups flour (all-purpose, whole wheat, spelt, or combo)
  • 2 1/2 teaspoons baking powder
  • pinch of salt
  • 1 1/2 cups of strawberries, diced (plus extra for topping)


Prep: Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners or lightly grease with oil.

Batter: In the bottom of a large mixing bowl, add the sugar and oil/butter, mix well. Add the vanilla and non-dairy milk, stir to combine. Lastly, add the flour, baking powder, and salt, mix until combined.

Add strawberries: Toss in the strawberries and gently fold them into the batter.

Scoop: Fill each muffin-lined hole with batter. For uniformity, fill muffin tin using a ¼ measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.

Topping: Optionally, add a few strategic strawberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!

Bake: Place in the oven on the center rack and bake for 30 – 35 minutes. Let cool a few minutes and enjoy warm or at room temperature.

Makes 12 muffins


If using frozen strawberries, let them defrost just enough to dice them and toss with flour before adding to the batter to help soak up the extra juices they release during baking.

Testing for doneness: To test for doneness, insert a wooden toothpick into the center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.


  • Counter & Fridge: Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
  • Freezer: Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature. 

Final muffin color: If using all-purpose flour, your muffins will come out very blonde. Using a darker flour, such as spelt, whole wheat, or combo, will yield a slightly darker muffin. The muffins in the photo were made using a mix of whole wheat and all-purpose.

Oil-free: In place of oil, sub with unsweetened applesauce. Muffin may be a bit denser, but still delicious.

Gluten-free: Use a trusted gluten free flour blend such as King Arthurs Measure for Measure all purpose GF flour blend.

Refined sugar-free: Stick to using coconut sugar, date sugar, or organic pure cane sugar. I haven’t tried this with pure maple syrup, but as I test it I will update.

RECOMMENDED EQUIPMENT: I love either of these Gold OXO Muffin Tin or USA Pan Muffin Tin, and these parchment paper muffin liners, and this 4 tablespoons trigger scooper (affiliate links).

Nutrition information is calculated using 1 cup all-purpose unbleached flour and 1 cup whole-grain flour.