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    Home » Recipes » Dessert

    Eggless Lemon And Strawberry Muffins (Vegan)

    Published: May 30, 2021 · Modified: Aug 30, 2024 by Marinela Malcheva


    Jump to Recipe

    Eggless Lemon and Strawberry Muffins: Soft, moist, and ready in 30 minutes, these vegan strawberry muffins are bursting with fresh strawberries and bright lemon flavor from both juice and zest.

    Made with oil, no eggs, no butter, and no dairy, they're perfect for a delicious and easy breakfast or snack. Pair them with homemade strawberry oat milk for an extra delightful treat!

    Eggless lemon and strawberry muffins (vegan).

    Please note that the photos and ingredients of this recipe were updated recently.

    Love whipping up muffins – they're so simple and versatile! These eggless lemon and strawberry muffins are a tasty addition to my collection alongside my classic banana blackberry oatmeal muffins, zingy lemon poppy seed muffins, and decadent banana chocolate chip muffins.

    Perfect for on-the-go mornings, picnics, or any time you crave a warm, sweet dessert.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients and Substitutions
    • How To Make Strawberry Lemon Muffins
    • Equipment
    • Storage
    • Top Tips
    • Serving Suggestions
    • Frequently Asked Questions (FAQ's)
    • Vegan Strawberry Recipes
    • More Eggless Muffins
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • Quick and easy to make in one bowl
    • Kid-friendly
    • Simple—no mixer or special ingredients needed
    • Great for using up fresh strawberries when in season
    • Dairy-free, egg-free, and vegan

    Ingredients and Substitutions

    Vegan strawberry lemon muffin ingredients.
    • All-purpose flour: Provides structure to the muffins. You can substitute with a 1:1 gluten-free flour blend if needed.
    • Almond milk: Adds moisture and keeps the recipe dairy-free. You can use any unsweetened plant-based milk like soy, coconut, or oat milk.
    • Fresh strawberries: The star ingredient that adds natural sweetness and a burst of flavor. You can use frozen strawberries (thawed and patted dry) in a pinch.
    • Lemon juice + zest: Fresh lemon juice brings tangy brightness, while the zest adds concentrated lemon flavor.
    • Brown sugar: Adds sweetness and a hint of molasses flavor. You can substitute it with coconut sugar or granulated white sugar.
    • Sunflower oil: Keeps the muffins moist. Any neutral oil, such as canola or olive oil, works well.
    • Baking soda: Leavening agent that helps the muffins rise and become fluffy.
    • Apple cider vinegar: Reacts with the baking soda to help the muffins rise. White vinegar can be used as a substitute.
    • Vanilla extract: Enhances the overall flavor profile.
    • Salt: Balances the sweetness and enhances the flavors.
    • Pinch of turmeric (optional): Adds a beautiful golden color. It's completely optional.

    As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

    How To Make Strawberry Lemon Muffins

    Dry ingredients for eggless strawberry and lemon muffins.

    Preheat your oven to 350°F (180°C) and line a muffin pan with paper or silicone liners. In a large bowl, whisk together the flour, sugar, baking soda, salt, and turmeric (if using).

    Lemon strawberry muffins batter.

    Next, add the almond milk, lemon juice, apple cider vinegar, oil, and vanilla extract to the dry ingredients. Mix just until combined – do not overmix.

    Fresh strawberries and lemon zest on top of vegan muffin batter.

    Gently fold in the chopped strawberries and lemon zest.

    Strawberry lemonade muffins for breakfast or snack.

    Divide the batter evenly into the muffin cups and bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.

    Let the muffins cool in the pan for a few minutes, then move them to a wire rack to cool completely. Enjoy!

    Equipment

    To make these muffins, you'll need a large mixing bowl, a 12-cup muffin pan, silicone or paper liners (for easy removal), and basic kitchen utensils like measuring cups and spoon.

    Storage

    Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

    To freeze, wrap each muffin individually in plastic wrap and place it in a single layer in an airtight container or a zip-lock freezer bag. They can be frozen for up to 3 months.

    Vegan lemon strawberry muffins for dessert.

    Top Tips

    • For extra fluffy muffins, avoid overmixing the batter! Once the dry ingredients are just combined, stop mixing. This preserves air bubbles in the batter, yielding light and airy muffins.
    • For accurate measurements and perfect muffins, gently spoon flour into your measuring cup and level it off with a knife.
    • For an extra burst of strawberry flavor, you can also sprinkle additional chopped strawberries on top of each muffin before baking.
    • Line your muffin pan with paper or silicone liners for easy cleanup. If you don't have liners, grease the pan well to prevent sticking.
    • Opt for freshly squeezed lemon juice for the brightest and most vibrant citrus flavor.
    • Allow the muffins to cool completely before storing them to prevent them from becoming soggy.
    Moist and fluffy vegan strawberry and lemon muffins.

    Serving Suggestions

    • Pair these muffins with a refreshing drink like your blackberry and strawberry smoothie or creamy coconut milk shake for a complete and satisfying breakfast.
    • These strawberry lemonade muffins also make a great post-breakfast snack – enjoy one after a protein-packed chickpea flour omelet. Add a dollop of peanut butter or cashew butter for an extra boost of energy and healthy fats.
    • Enjoy one alongside your walnut-strawberry and spinach salad for a delicious and healthy combination.
    • Serve a warmed muffin alongside a scoop of your strawberry and banana cheesecake salad for a yummy and unexpected dessert.

    Frequently Asked Questions (FAQ's)

    Why are my muffins not fluffy?

    Your muffins might not be fluffy because you could have overmixed the batter, causing the gluten to develop too much, or if you added too much flour.

    Can I use frozen strawberries?

    Yes, you can use frozen strawberries in this recipe. Simply thaw and drain them well before adding to the batter to prevent excess moisture.

    Vegan Strawberry Recipes

    • Super thick strawberry smoothie bowl without banana and healthy toppings like healthy granola and fresh fruit with wooden spoon
      Super Thick Strawberry Smoothie Bowl (No Banana)
    • Fresh Strawberry banana cheesecake salad in a bowl with female hand holding wooden spoon
      Strawberry Banana Cheesecake Salad (No Whipped Cream)
    • Strawberry banana overnight oats without yogurt.
      Vegan Strawberry Banana Overnight Oats Without Yogurt
    • Vegan strawberry banana smoothie without yogurt
      3 Ingredient Vegan Strawberry Banana Smoothie Without Yogurt

    More Eggless Muffins

    • Moist carrot pineapple muffins
    • Cranberry orange vegan muffins
    • Fluffy blackberry muffins
    • vegan blueberry muffins recipe with bananas and spelt flour, eggless and dairy-free breakfast, dessert or snack
      Perfectly Fluffy Vegan Blueberry Muffins
    • Vegan blackberry muffins with frozen blackberries.
      Vegan Blackberry Muffins (1 Bowl, No Eggs)
    • Vegan cranberry orange muffins (no egg or yogurt).
      Vegan Cranberry Orange Muffins (Bakery Style, No Egg)
    • Vegan carrot and pineapple muffins.
      Vegan Carrot And Pineapple Muffins

    📖 Recipe

    Eggless lemon and strawberry muffins (vegan).

    Eggless Lemon And Strawberry Muffins (Vegan)

    Marinela Malcheva
    Eggless Lemon and Strawberry Muffins: Soft, moist, and ready in 30 minutes, these vegan strawberry muffins are bursting with fresh strawberries and bright lemon flavor from both juice and zest.
    Made with oil, no eggs, no butter, and no dairy, they're perfect for a delicious and easy breakfast or snack. Pair them with homemade strawberry oat milk for an extra delightful treat!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 7 minutes mins
    Cook Time 23 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Brunch, Dessert, Snack
    Cuisine dairy-free, egg-free, Plant-based, Vegan
    Servings 12 muffins
    Calories 158 kcal

    Equipment

    • 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
    • large mixing bowl
    • Spoon

    Ingredients
      

    • 1 cup fresh strawberries chopped (measured after chopping)
    • ½ tablespoon lemon zest

    Dry Ingredients

    • 1 + ½ cups all-purpose flour
    • ¾ cup brown sugar or granulated sugar, coconut sugar, etc
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ teaspoon turmeric powder optional, for color

    Wet Ingredients

    • ¾ cup almond milk or any plant-based milk
    • ¼ cup lemon juice freshly squeezed
    • ¼ cup sunflower oil or any neutral vegetable oil
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat your oven to 350°F (180°C) and line a muffin pan with paper or silicone liners. In a large bowl, whisk together the flour, sugar, baking soda, salt, and turmeric (if using).
    • Next, add the almond milk, lemon juice, apple cider vinegar, oil, and vanilla extract to the dry ingredients. Mix just until combined – do not overmix.
    • Gently fold in the chopped strawberries and lemon zest.
    • Divide the batter evenly into the muffin cups and bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
    • Let the muffins cool in the pan for a few minutes, then move them toa wire rack to cool completely. Enjoy!

    Notes

    • Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
      To freeze, wrap each muffin individually in plastic wrap and place it in a single layer in an airtight container or a zip-lock freezer bag. They can be frozen for up to 3 months.
    • For extra fluffy muffins, avoid overmixing the batter! Once the dry ingredients are just combined, stop mixing. This preserves air bubbles in the batter, yielding light and airy muffins.
    • For accurate measurements and perfect muffins, gently spoon flour into your measuring cup and level it off with a knife.
    • For an extra burst of strawberry flavor, you can also sprinkle additional chopped strawberries on top of each muffin before baking.
    • Line your muffin pan with paper or silicone liners for easy cleanup. If you don't have liners, grease the pan well to prevent sticking.
    • Opt for freshly squeezed lemon juice for the brightest and most vibrant citrus flavor.
    • If using frozen strawberries thaw and drain them well before adding to the batter to prevent excess moisture.
    • Allow the muffins to cool completely before storing them to prevent them from becoming soggy.
    • See the post above for more ingredient substitutions and serving ideas.

    Nutrition

    Calories: 158kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gSodium: 164mgPotassium: 61mgFiber: 1gSugar: 14gVitamin A: 2IUVitamin C: 9mgCalcium: 35mgIron: 1mg
    Keyword lemon, lemon and strawberry muffins, strawberry
    Tried this recipe?Let us know how it was!

    If you try these lemon strawberry muffins, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.

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    5 from 2 votes (2 ratings without comment)

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

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