Vegan Strawberry Streusel Muffins Recipe

Introduction

These Vegan Strawberry Streusel Muffins are a delightful treat, perfect for breakfast or a snack. Bursting with fresh strawberries and topped with a crunchy pecan streusel, they offer a balance of sweet and tangy flavors with a tender crumb.

Ingredients

• 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
• 1/4 cup all-purpose flour (for streusel)
• 1/4 cup old-fashioned rolled oats
• 1/4 cup organic coconut sugar (or brown sugar)
• 3/4 cup pecans or walnuts, roughly chopped
• 1/2 cup fresh strawberries, diced
• 3 tablespoons melted coconut oil (or melted vegan butter, or neutral oil of choice for streusel)
• 1/4 teaspoon sea salt (for streusel)

Instructions

1. Step 1: Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin tin with liners.
2. Step 2: Zest the lemon, then juice it. Mix the almond milk with the 1 tablespoon lemon juice and set aside to curdle slightly.
3. Step 3: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt. Make a well in the center.
4. Step 4: Add the lemon zest, curdled almond milk mixture, plant-based yogurt, maple syrup, mashed banana, melted coconut oil, and vanilla extract into the well.
5. Step 5: Stir the wet ingredients into the dry using a wooden spoon, mixing just until combined — about 10 to 12 strokes. The batter should remain lumpy; avoid overmixing to keep the muffins light and tender.
6. Step 6: In a small bowl, combine the streusel ingredients: all-purpose flour, rolled oats, coconut sugar, chopped nuts, melted coconut oil, and sea salt. Stir with a fork until the mixture is sticky and well combined.
7. Step 7: Fold the diced strawberries gently into the batter.
8. Step 8: Scoop the muffin batter evenly into the prepared muffin cups. Generously top each muffin with the streusel mixture.
9. Step 9: Place the muffin pan in the oven and immediately reduce the temperature to 350°F (177°C). Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
10. Step 10: Remove the muffins from the oven and cool on a wire rack for 10 to 15 minutes before serving.

Tips & Variations

• For a nut-free version, substitute the pecans or walnuts with sunflower seeds or omit them entirely from the streusel topping.
• Use fresh or frozen strawberries; if using frozen, do not thaw to prevent excess moisture in the batter.
• Swap the almond milk for any plant-based milk you prefer, such as oat or soy milk.
• For added flavor, try folding in a teaspoon of cinnamon or a handful of dairy-free chocolate chips.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of plant-based yogurt?

Yes, regular yogurt can be used if you are not strictly vegan. It will provide similar moisture and tanginess to the batter.

Why is the batter supposed to be lumpy?

Keeping the batter lumpy and avoiding overmixing prevents the muffins from becoming dense and tough, resulting in a lighter, more tender crumb.

Vegan Strawberry Streusel Muffins Recipe

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★★★★★

4.8 from 114 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegan

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Description

Delicious vegan strawberry streusel muffins featuring a moist banana and plant-based yogurt batter, topped with a crunchy pecan oat streusel. These muffins offer a perfect balance of fruity freshness and sweet, crumbly topping, ideal for breakfast or snacks.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven: Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin tin with muffin liners to prevent sticking and make removal easy.
2. Prepare Lemon Milk Mixture: Zest the lemon and then juice it. Mix the almond milk with the 1 tablespoon lemon juice and set aside to allow it to curdle, which helps create a buttermilk effect for tenderness.
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 agent and salt.
4. Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the lemon zest, lemon milk mixture, plant-based yogurt, pure maple syrup, mashed banana, melted coconut oil, and vanilla extract.
5. Combine Batter: Stir the wet ingredients into the dry using a wooden spoon. Mix just until combined with about 10–12 strokes. The batter should be lumpy and not smooth to avoid dense muffins, so do not overmix.
6. Prepare Streusel Topping: In a small bowl, combine the flour, rolled oats, coconut sugar, chopped pecans or walnuts, melted coconut oil, and sea salt. Stir with a fork until the mixture is well combined and slightly sticky.
7. Assemble Muffins: Spoon the muffin batter evenly into the lined muffin cups. Evenly distribute the streusel topping over each muffin, pressing lightly so it adheres during baking.
8. Bake Muffins: Place the muffin pan into the oven, then immediately reduce the temperature to 350°F (177°C). Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.
9. Cool and Serve: Remove the muffins from the oven and let them cool in the pan on a wire rack for 10–15 minutes before enjoying to allow them to set and cool properly.

Notes

• Do not overmix the batter to maintain light and fluffy muffins.
• You can substitute walnuts for pecans in the streusel based on preference or availability.
• Use any plant-based milk you prefer if almond milk is unavailable.
• Ensure the banana is ripe for natural sweetness and moisture.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: Vegan, American

Keywords: vegan strawberry streusel muffins, vegan muffins, strawberry muffins, streusel topping, plant-based breakfast, healthy muffins