Gluten-Free Strawberry Muffins (Vegan)
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*This post was originally published on August 3, 2020 and updated on April 18, 2023.
Strawberries are coming into season! We are lucky enough to get really good strawberries here in California and boy, do they make my kids happy. With the influx of strawberries, I decided to make these Gluten-Free Strawberry Muffins as a healthy-ish, iron-rich snack for my toddlers.
Some other snacks my toddlers love are these Spinach Banana Muffins for Toddlers (No Added Sugar!), Nut-Free Protein Bars (No Added Sugar), and Healthy Sweet Potato Zucchini Muffins.
Vegan Strawberry Muffins
These Strawberry Muffins are not only gluten-free, but they’re also vegan thanks to two chia eggs. If you aren’t familiar with a chia egg, you’re in for a treat!
Chia eggs are simply made by combining chia seeds and water to form a gel-like consistency, similar to an egg. You can use chia eggs as an egg replacement in baking!
GF Strawberry Muffin Ingredients
- Chia seeds
- Water
- Gluten-free flour (I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
- Gluten-free rolled oats (I use Trader Joe’s Gluten-Free Oats + 1 tablespoon for topping muffins)
- Baking powder
- Baking soda
- Coconut oil melted
- Lemon juice
- Unsweetened plain almond milk (or plant-based milk of choice)
- Maple syrup
- Unsweetened applesauce
- Strawberries
How to Make Vegan Strawberry Muffins
STEP 1: Make chia eggs
In a small bowl, make chia eggs by combining chia seeds with water and set aside so it can turn into a gel-like consistency.
STEP 2: Make muffin batter
In a large bowl, combine flour, oats, baking powder, and baking soda.
Then, in a medium bowl, combine coconut oil, lemon juice, almond milk, maple syrup, applesauce, and chia eggs.
Add strawberries to the flour mixture and toss to coat. This helps the strawberries disperse evenly throughout the muffins when baking.
Pour the wet ingredients into flour mixture and stir until just combined. Using a spoon or 1/4 cup measuring cup, scoop muffin mixture into each muffin liner, filling them to right below the brim. (Optional) Top each muffin with a little sprinkle of the reserved oats.
STEP 3: Bake
Cook in the oven for 15 minutes at 400 degrees Fahrenheit or until a toothpick comes out clean when piercing a muffin in the middle. Let cool slightly and enjoy!
How to Store
How to Store: Store muffins in an air-tight container or Ziploc bag on the countertop for up to 3 days or in the fridge for up to 4-5 days. I love warming my muffins up for about 20 seconds and slathering a little butter or nut butter on them!
How to Freeze: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe air-tight container or bag for up to 3 months. Thaw on the countertop at room temperature or heat in the microwave until heated through.
Frequently Asked Questions
I have not personally tried using almond flour for this recipe so I can’t speak to how it will perform.
Yes! You can substitute the gluten-free flour for regular flour at a 1:1 ratio.
I have not personally tried using eggs for this recipe, but you can try replacing the chia eggs with 2 regular eggs. This will make the recipe vegetarian instead of vegan.
More Toddler-Approved Muffin Recipes to Try Next!
Spinach Banana Muffins for Toddlers (No Added Sugar!)
Blueberry Banana Oatmeal Muffins
Healthy Sweet Potato Zucchini Muffins
Gluten-Free Apple Protein Muffins
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Gluten-Free Strawberry Muffins
Ingredients
- 2 tablespoons chia seeds
- 5 tablespoons water
- 1 1/2 cup gluten-free flour, (I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
- ½ cup gluten-free rolled oats, (I use Trader Joe’s Gluten-Free Oats + 1 tablespoon for topping muffins)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon coconut oil, melted
- 1 tablespoon lemon juice
- ¼ cup unsweetened plain almond milk, (or plant-based milk of choice)
- 1/4 cup maple syrup
- ½ cup unsweetened applesauce
- 1 cup strawberries, diced
Instructions
- In a small bowl, make chia eggs by combining chia seeds with water and set aside so it can turn into a gel-like consistency.
- Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with muffin liners and spray with vegetable oil spray. Set aside.
- In a large bowl, combine flour, oats, baking powder, and baking soda.
- In a medium bowl, combine coconut oil, lemon juice, almond milk, maple syrup, applesauce, and chia eggs.
- Add strawberries to the flour mixture and toss to coat. This helps the strawberries disperse evenly throughout the muffins when baking.
- Pour the wet ingredients into flour mixture and stir until just combined.
- Using a spoon or 1/4 cup measuring cup, scoop muffin mixture into each muffin liner, filling them to right below the brim.
- (Optional) Top each muffin with a little sprinkle of the reserved oats.
- Cook in the oven for 15 minutes or until a toothpick comes out clean when piercing a muffin in the middle. Let cool slightly and enjoy!