Vegan Strawberry Muffins (Gluten-Free + Low Sugar)

These Vegan Strawberry Muffins are filled with fresh summer strawberries, are gluten-free, and are low in sugar! The chia seed eggs add some fiber, protein, and healthy fats!

Strawberry season is always so much fun when you have little ones and get to go to the Strawberry U-Pick. If you have an abundance of fresh strawberries as a result, this recipe is for you!

My kids also love these vegan blueberry muffins and these gluten-free chocolate zucchini muffins!

What You’ll Love About This Recipe

• Vegan + Gluten-Free – This works for a wide array of diets and can be customized if these diets are not a concern.
• Quick –  These muffins are ready in 25 minutes!
• Fresh Like Summer! –  The combo of fresh summer strawberries and lemon juice make these muffins a light summer snack/treat!

Recipe Ingredients

You’ll need the following ingredients to make these Gluten Free Strawberry Muffins:

Ingredient Notes

• Gluten-Free Baking Flour: I use a 1:1 gluten-free flour blend for this recipe. If you don’t need the recipe to be gluten-free, feel free to use regular all-purpose flour (or mix with whole wheat flour).
• Gluten-Free Oats: Use gluten-free certified oats to make sure this recipe is gluten-free.
• Chia Eggs: You can replace the chia eggs with two regular eggs if you don’t need the recipe to be gluten-free. You can also try it with two flaxeggs by replacing the chia seeds with flaxseed meal at a 1:1 ratio.

How to Make Vegan Strawberry Muffins: STEP-BY-STEP

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

STEP 1:

Preheat oven to 400 degrees Fahrenheit. Line a muffin pan with non-stick muffin liners and set aside. In a small bowl, make chia eggs by combining chia seeds with water and set aside so it can turn into a gel-like consistency.

STEP 2:

In a large mixing bowl, combine flour, oats, baking powder, and baking soda. Add strawberries to the flour mixture and toss to coat. This helps the strawberries disperse evenly throughout the muffins when baking.

STEP 3:

In a medium bowl, combine lemon juice, almond milk, maple syrup, applesauce, and chia eggs. Pour the wet ingredients into flour mixture and stir until just combined.

STEP 4:

Using a spoon or 1/4 cup measuring cup, scoop muffin batter into each muffin liner, filling them right below the brim. (Optional) Top each muffin with a little sprinkle of the reserved oats. Bake in the oven for 15 minutes or until a toothpick comes out clean when piercing a muffin in the middle. Let cool slightly and enjoy!

Recipe Tips & Tricks

• Coat strawberries in flour – Before adding the wet ingredients to the flour mixture, toss the chopped strawberries in the flour to help them spread evenly throughout the muffins instead of sinking to the bottom.

Storage & Reheating

Store leftovers in an airtight container in the fridge for 3-4 days or on the countertop at room temperature for 1-2 days.

Additions & Substitutions

Additions:

• Lemon Zest: Adding some lemon zest into the muffin batter or on top of the muffins would bring a nice summer feel to them!

Substitutions:

• Chia Eggs: You can replace the chia eggs with two regular eggs if you don’t need the recipe to be gluten-free. You can also try it with two flaxeggs by replacing the chia seeds with flaxseed meal at a 1:1 ratio.
• Flour: You can replace gluten free flour with regular flour or a mix between regular flour and whole wheat flour.
• Strawberries: You can swap these for any fresh berries that you love!
• Almond Milk: Soy milk or any non-dairy milk work here. Regular milk works too, the muffins would no longer be vegan though.

Frequently Asked Questions

Tools For This Recipe

• High-speed blender or food processor
• Muffin tin

I hope you love these Vegan Strawberry Muffins! If you make them, be sure to leave a rating below so I know how you liked ’em! Enjoy!