Vegan Strawberry and Lemon Muffins

A single strawberry muffin in the foreground with more blurred muffins and strawberries in the background

5 from 2 votes

Vegan Strawberry and Lemon Muffins

These vegan muffins are made with fresh chopped strawberries and zesty lemon. They're ready in just about 30 minutes and are free from dairy and eggs.

Prep Time10 mins

Cook Time19 mins

Total Time29 mins

Course: Breakfast

Cuisine: vegan

Servings: medium muffins

Calories: 155kcal

Author: Cassidy Reeser, RDN, LDN

Ingredients

1 tablespoon ground flax
3 tablespoons water
1 cup all-purpose flour
1 cup whole wheat flour
½ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup roughly chopped strawberries
1 tablespoon lemon zest from 1 large lemon
¾ cup unsweetened almond milk or non-dairy milk of choice
¼ cup olive oil
2 tablespoons lemon juice from 1 large lemon
½ teaspoon vanilla extract

Instructions

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 your flax egg. Let rest for 5 minutes before using.
In a medium mixing bowl stir together the dry ingredients: all-purpose flour, whole wheat flour, sugar, baking powder, ground cinnamon, and salt.
Stir the strawberries and lemon zest into the dry ingredients.
Stir in the flax egg, almond milk, olive oil, lemon juice and vanilla extract. Mix until combined; a few lumps are okay.
For medium muffins, divide the batter into the 12 greased or paper lined muffin tins. For slightly larger muffins, divide the batter into 8 tins.
Bake at 350 F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let rest in the muffin tins for a minute before turning them out onto a wire rack to cool. Enjoy!

Notes

Half of a 16 ounce carton of strawberries (total 8 ounces) yields 1 cup of chopped strawberries.
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 cup.
I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.

Nutrition