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Vegan Strawberry Streusel Muffins Recipe

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★★★★★

4.7 from 90 reviews

These Vegan Strawberry Streusel Muffins are a delightful treat featuring a tender, moist crumb bursting with fresh strawberries and topped with a crunchy, nutty streusel. Made without eggs or dairy, they use wholesome ingredients like almond flour, plant-based yogurt, and mashed banana for natural sweetness and moisture, delivering a perfect balance of flavors and textures for a healthy snack or breakfast option.

Ingredients

Scale

Muffin Batter

  • 1 1/2 cups (180g) all-purpose flour
  • 2/3 cup almond flour*
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup (60 mL) almond milk or other plant-based milk
  • 3/4 cup (170g) plant-based yogurt**
  • 1/2 cup (120 mL) pure maple syrup***
  • 1 large ripe banana, mashed
  • 2 tablespoons melted coconut oil (or neutral oil of choice)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, diced

Streusel Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup organic coconut sugar (or brown sugar)
  • 3/4 cup pecans or walnuts, roughly chopped
  • 3 tablespoons melted coconut oil (or melted vegan butter or neutral oil of choice)
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (218°C) and line a standard 12-cup muffin tin with paper liners to prepare for baking.
  2. Prepare lemon milk mixture: Zest the lemon and then juice it. Mix the almond milk with 1 tablespoon of the fresh lemon juice and let it sit aside to curdle, which will add a slight tang and help with leavening.
  3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt to evenly distribute the leavening agents and salt.
  4. Add wet ingredients: Create a well in the center of the dry ingredients and add the lemon zest, lemon-juice almond milk mixture, plant-based yogurt, maple syrup, mashed banana, melted coconut oil, and vanilla extract.
  5. Combine batter: Gently fold the wet ingredients into the dry using a wooden spoon, stirring just until combined with about 10-12 strokes. The batter should remain lumpy and not smooth — overmixing will cause dense muffins.
  6. Stir in strawberries: Fold in the diced fresh strawberries gently to distribute without breaking them apart.
  7. Prepare streusel topping: In a separate small bowl, combine the all-purpose flour, rolled oats, coconut sugar, chopped nuts, melted coconut oil, and salt. Mix with a fork until the mixture is sticky and well combined.
  8. Fill muffin cups: Scoop the muffin batter evenly into the prepared muffin liners, filling each about three-quarters full.
  9. Add streusel topping: Generously sprinkle the streusel mixture over the top of each filled muffin cup to create a crunchy topping.
  10. Bake muffins: Place the muffin pan in the oven, immediately reduce the temperature to 350°F (177°C), and bake for 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
  11. Cool and serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Allow to cool for 10-15 minutes before enjoying.

Notes

  • Almond flour adds moistness and a subtle nutty flavor; substitute with another nut or seed flour if preferred.
  • Plant-based yogurt can be soy, coconut, or almond-based for a dairy-free option.
  • Pure maple syrup is used as a natural sweetener; you may adjust sweetness to taste.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: vegan muffins, strawberry muffins, streusel topping, plant-based dessert, dairy-free breakfast

Find it online: https://foodbylina.com/vegan-strawberry-streusel-muffins-recipe/