Vegan and Gluten-Free Strawberries and Cream Dream Muffins
Tender, fruit-sweet muffins that bring a little celebration to breakfast or brunch, made vegan and gluten-free without sacrificing texture.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum) Creates structure and that familiar tender crumb.
- 3/4 cup cane sugar or coconut sugar Balances acidity from the strawberries.
- 1 tablespoon baking powder For lift and lightness.
- 1/2 teaspoon baking soda Helps with rise when combined with the flax 'egg'.
- 1/2 teaspoon fine sea salt Rounds out the sweetness.
Wet Ingredients
- 1 cup unsweetened almond milk (or oat milk) Adds creaminess; use soy milk for higher protein.
- 2 tablespoons apple cider vinegar Reacts with baking soda for a fluffy rise.
- 1/3 cup neutral-flavored oil (grapeseed or light olive) Keeps muffins moist.
- 2 tablespoons ground flaxseed + 6 tablespoons warm water (mix and set 5 minutes) Flax 'egg' to bind without eggs.
- 1 teaspoon pure vanilla extract Warming, fragrant note.
- 1/2 cup dairy-free yogurt (coconut or soy) Adds a creamy tang and tender crumb.
Fruits and Extras
- 1 cup finely chopped fresh strawberries Use ripe berries for the best flavor.
- Turbinado sugar to taste for sprinkling (optional) Gives a delicate crunch on top.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease it.
- Make the flax 'egg': stir ground flaxseed into warm water and set aside to thicken for 5 minutes.
- In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt until evenly blended.
- In a separate bowl, combine almond milk and apple cider vinegar; let sit for 1–2 minutes to curdle slightly.
- Add the flax 'egg', oil, dairy-free yogurt, and vanilla to the milk mixture and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently. The batter should be thick but spoonable — don’t overmix; a few streaks are okay.
- Gently fold in the chopped strawberries and lemon zest.
- Spoon batter into the muffin cups, filling about two-thirds full. Sprinkle turbinado sugar on top if using.
Baking
- Bake for 20–25 minutes until the tops spring back and a toothpick comes out with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy slightly warm or at room temperature.
Notes
For a festive twist, fold in 1/3 cup dairy-free white chocolate chips. To make mini muffins, reduce baking time to 12–14 minutes.