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Home » Breakfast » Vegan Strawberry Lemon Muffins.

Vegan Strawberry Lemon Muffins.

Jul 28, 2022 by Kelly Roenicke · 8 Comments

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vegan strawberry muffin recipe

Lemon muffins are delicious, but traditional recipes for them often call for eggs and butter. This recipe for vegan strawberry lemon muffins requires simple ingredients that you probably have on hand. These muffins are fluffy and moist and have a light, sweet strawberry flavor.

fluffy vegan strawberry lemon muffins

Strawberry season is here, and that means it’s a good time to make all the strawberry recipes. We love recipes with fresh summer berries, like these strawberry shortcake donuts, this strawberry spinach salad, and this super easy chia seed pudding.

I wanted to make lemon muffins the other day, and I decided to add some strawberries to the batter. The lemon and strawberry combination is very light…just right for summer. Even though these are free of eggs and dairy, these vegan muffins are light and fluffy, and just right for breakfast or a snack.

If you’re new to baking without dairy and eggs, I think this is a good recipe to try. It’s easy to follow, uses simple pantry ingredients, and the result is delicious.

Jump to:
  • Ingredient Notes
  • Step by Step Instructions
  • Baking Tips
  • Variations
  • Freezing
  • More Citrus Recipes
  • Recipe
dairy free strawberry lemon muffins on a white plate

Ingredient Notes

  • Flour – I used white spelt flour, but you could easily substitute all-purpose flour. I haven’t tried this recipe with gluten free flour, and I’m not sure how it would work. If you do try it, use a gluten free blend that doesn’t contain xanthan gum.
  • Egg Substitute – In this recipe, the baking soda and baking powder act as an egg substitute, allowing the batter to rise nicely and resulting in a fluffy, light texture.
  • Strawberries – Fresh strawberries work well in this recipe. I haven’t tried it with frozen berries, but if you do, be sure to thaw them and drain them before adding to the batter.

Step by Step Instructions

  1. Whisk together the dry ingredients, and add the lemon zest and chopped strawberries.
flour and strawberries in bowl
  1. Use your hands or a spoon to lightly toss the ingredients together so that the strawberries are all coated with flour.
dry ingredients for muffins in a bowl
  1. In a separate bowl, combine the water, oil, lemon juice, and sugar.
wet ingredients for muffins
  1. Add the wet ingredients to the dry ingredients and mix well.
batter after mixing
  1. Spoon the batter into a muffin pan that is lined with paper liners. Top each muffin with a few more berry pieces if you like.
unbaked strawberry muffins
  1. Bake at 375 degrees for about 20-24 minutes. Allow muffins to cool in the pan for about 15 minutes.
strawberry lemon muffins after baking

Baking Tips

  • Make sure to toss the berries in the flour so they are coated. That will prevent them from sinking to the bottom of the muffins.
  • I recommend using parchment paper muffin liners because the muffins don’t stick to them. You can find them on Amazon or at many grocery stores.
  • If you’re new to vegan baking, take a look at my guides to egg replacers and dairy substitutes.

Variations

  • Try different berries in this recipe, like blueberries, raspberries, or blackberries.
  • Add some poppy seeds to the batter.
  • Frost these with dairy free buttercream frosting to make these into cupcakes.
vegan lemon strawberry muffins on a plate

Freezing

To freeze these muffins, place in a ziploc freezer bag and store in the freezer for up to three months.

More Citrus Recipes

If you’re looking for more vegan citrus desserts, try this blood orange poppy seed cake or these lemon raspberry muffins.

egg free lemon muffins with strawberries

Disclosure: This post contains affiliate links.

Recipe

vegan strawberry lemon muffins
5 from 1 vote
Print

Vegan Strawberry Lemon Muffins.

Strawberry and citrus combine to make light and delicious vegan strawberry muffins.

Course Dessert
Cuisine Dairy Free, vegan.
Keyword fluffy, moist
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 15
Calories 162 kcal
Author Kelly Roenicke

Ingredients

  • 2 cups white spelt flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 cup organic cane sugar
  • 1 cup water
  • ⅓ cup organic canola oil or melted vegan buttery spread
  • 8 strawberries diced small (about ¾ cup)
US Customary – Metric

Instructions

  1. Preheat the oven to 375 degrees F. Line a muffin pan with paper cupcake liners.

  2. In a medium bowl, combine flour, baking soda, baking powder, salt, lemon zest, and strawberries.

  3. In a separate bowl, combine the sugar, water, oil, and lemon juice.

  4. Add the dry ingredients to the wet ingredients, and mix together. Don’t over stir.
  5. Spoon into the prepared muffin pan, filling each cup about ⅔ full. Top each muffin with a few more strawberry pieces if you like (optional).

  6. Bake at 375 F for about 20-24 minutes. The muffin tops should be golden brown and spring back when pressed.

  7. Remove from the oven and let cool for 15 minutes, then remove the muffins from the pan and cool on a wire rack.

  8. Repeat steps 5-7 with the remaining batter. This recipe makes about 15 muffins.

Recipe Notes

Nutrition facts are for one muffin.

Store leftover muffins in an airtight container. They should stay fresh for about 3 days.

You can also freeze these muffins. Store in a freezer safe container or bag for up to 3 months.

Nutrition Facts
Vegan Strawberry Lemon Muffins.
Amount per Serving
Calories
162
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
0.4
g
3
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
152
mg
7
%
Potassium
 
25
mg
1
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
2
g
4
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
5
mg
6
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Vegan Blueberry Crumble Bars (Gluten Free).
The Tastiest Turkey Tacos (Quick and Easy). »

Filed Under: Breakfast, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    June 01, 2018 at 2:57 pm

    5 stars
    Delicious recipe!

    Reply
  2. Teresa

    April 28, 2015 at 3:38 pm

    These look amazing! If I don’t have spelt flour can I use the same amount of whole wheat flour instead?

    Reply
    • Kelly

      April 29, 2015 at 10:24 am

      Yes, you can sub whole wheat or all purpose flour! Thanks, Teresa!

      Reply
  3. Sweet Fix @ Maria Corcuera

    June 11, 2013 at 1:14 pm

    I tried your pancakes and were amazing!!! def trying these :)

    Reply
  4. Megan Lane

    June 10, 2013 at 3:49 pm

    yum! i’ve never tried spelt flour – what’s that like? is it pretty healthy?

    Reply
    • Kelly

      June 11, 2013 at 8:35 am

      Megan, it is an ancient grain that has a lower gluten index, but it still bakes up really nicely. Some people who can’t tolerate wheat can tolerate spelt. It works better for our family, we all tolerate it well.

      Reply
  5. Beth @ The Goad Abode

    June 10, 2013 at 9:17 am

    What a great flavor combo! I haven’t made muffins in so long…

    Reply
  6. Meeling

    June 10, 2013 at 9:14 am

    Those sounds delicious Kelly!! I love the combo of lemons and strawberries…and I have both at home. Will definitely give these a try!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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