Preheat the oven to 350 degrees F. Grease a muffin tin or line with muffin papers.
Combine 1 tablespoon ground flax with 3 tablespoons water to make a flax egg. Let rest for 5 minutes before using.
Meanwhile, add diced strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice to a small saucepot. Cook over medium heat until the strawberries are juicy and softened, about 3-4 minutes.
In a medium mixing bowl stir together the dry ingredients: all-purpose flour, the remaining ⅔ cup sugar, baking powder, ground cinnamon, baking soda, salt, and lemon zest.
Make a well in the center of the dry ingredients. Stir in the flax egg, non-dairy milk, olive oil, remaining 1 tablespoon lemon juice, vanilla extract, and optional lemon extract. Mix until just combined. A few lumps are okay.
Fold the strawberries into the batter until just combined.
For smaller muffins, divide the batter into 12 greased or paper-lined muffin tins. For slightly larger muffins, divide the batter into 9 tins.
Bake at 350 F for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let rest in the muffin tins for 5 minutes before turning them out onto a wire rack to cool. Enjoy!
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Notes
Strawberries: Three-quarters of a 16-ounce strawberry container (about 12 ounces) will yield 1 and ½ cups diced strawberries. An equal amount of frozen strawberries can be used.
Flour: Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into the cup.
Store muffins in a closed container at room temperature for 3-4 days. Muffins freeze well and can be frozen in an airtight freezer container for up to 3 months. Reheat in the microwave or let thaw at room temp.
Author's note: This recipe was originally shared in February of 2019. The recipe and blog post were updated in February 2022 to improve overall flavor and texture.