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5 from 1 vote

Strawberry Muffins

These Strawberry Muffins are gluten-free, dairy-free, and packed with a whole lot of YUM!

Course Breakfast, Snack
Prep Time 15 minutes
Total Time 35 minutes
Servings 12


Dry Ingredients

  • 1 1/2 cup gluten free all purpose flour (I use Bob's Red Mill 1 to 1 baking flour)
  • 1 cup organic gluten free rolled oats
  • 1 tsp baking soda
  • 1 tsp aluminum-free baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1 flax egg 1 tbsp of milled flaxseed + 3 tbsp water
  • 3/4 cup almond milk
  • 1 tbsp organic apple cider vinegar
  • 1/3 cup pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/4 cup refined coconut oil melted but not hot
  • 1 cup chopped fresh strawberries


  1. Preheat oven to 375 F. Grease muffin pan or line muffin pan with baking cups. Set aside.

  2. Prepare flax egg. Whisk the flax and water together. Let sit for at least 3 minutes.* Whisk together apple cider vinegar and milk, set aside.*

  3. In a bowl combine dry ingredients, mix well.

  4. In a small bowl combine flax egg, maple syrup, applesauce and coconut oil (melted but not hot). Mix well. Then add milk with vinegar.

  5. Add strawberries to the dry mixture and gently fold in.

  6. Combine dry ingredients and wet ingredients. Mix thoroughly.

  7. Divide mixture evenly into muffin pan. Bake for 20-22 minutes.

Recipe Notes

  • When apple cider vinegar and milk are whisked together and then left to sit it will curdle. Once it is curdled it will react with the leavening agents leaving the baked goods fluffy (lighter).
  • I like to let my flax egg sit for 5 minutes.
  • These muffins are best when eaten fresh out of the oven. 
  • Store leftovers in the refrigerator for up to 3 days.  Heat in microwave and enjoy with your favorite vegan butter.