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Easy Vegan Strawberry Muffins

Soft, fluffy, and fully plant-based muffins filled with fresh strawberries, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup plant-based milk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cups fresh strawberries chopped
  • 2 tbsp maple syrup optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or spoon
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C) and prepare muffin tin.
  2. Whisk together dry ingredients in a large bowl.
  3. Mix plant-based milk, oil, and vanilla in a separate bowl.
  4. Combine wet and dry ingredients, stir until just combined.
  5. Gently fold in chopped strawberries.
  6. Fill muffin cups ¾ full.
  7. Bake 20–25 minutes until golden and toothpick comes out clean.
  8. Cool slightly, transfer to wire rack, and serve.

Notes

Avoid overmixing to keep muffins light. Use fresh strawberries for best texture.