Vegan Strawberry Muffins for Kids and Adults
Soft, vegan, and gluten-free muffins filled with fresh strawberries and a creamy swirl, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/3 cup coconut sugar or maple syrup
1/3 cup neutral oil (coconut, avocado, or vegetable)
1 cup unsweetened almond milk (or other plant-based milk)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
For the cream filling:
1/2 cup cashew cream or coconut cream
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Optional: 1 teaspoon lemon zest
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix plant-based milk and apple cider vinegar, let sit 5 minutes.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl.
- Add vegan “buttermilk,” oil, and vanilla; stir until combined, then fold in strawberries.
- Mix cream filling ingredients.
- Spoon half the batter into muffin cups, add a dollop of cream, top with remaining batter, swirl lightly.
- Bake 20–25 minutes until lightly golden and toothpick comes out clean. Cool before serving.
Notes
Use fresh or properly thawed strawberries; cashew cream can be swapped for coconut cream.