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!
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.
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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
- 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
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 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.
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.
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)
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.
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
More Eggless Muffins
📖 Recipe
Eggless Lemon And Strawberry Muffins (Vegan)
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
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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