Nut, Egg & Dairy Free Strawberry Muffins (Vegan)

This quick and easy recipe for egg and dairy free strawberry muffins is a family favourite. And it’s the perfect way to use up that punnet of strawberries in the fridge that is getting past its best. Not only is this recipe allergy-friendly, with no egg, milk or nuts, it’s also vegan. Unlike many other vegan strawberry muffin recipes, this one doesn’t use whole pieces of strawberry, so there are no annoying wet chunks. Using strawberry puree instead gives the delicious strawberry flavour but with lovely smooth textured muffins.

Bowl of fresh strawberries and nut, egg and dairy free strawberry muffins on wire rack

*Disclosure: This post contains affiliate links. We may be paid a commission if you use these links to make a purchase. As an Amazon Associate we earn from qualifying purchases.

Jump to Recipe

Ingredients

Our egg and dairy free strawberry muffins don’t use any fancy ingredients. You’ll just need:

  • 2 cups self raising flour (gluten free if required)
  • 2 teaspoons baking powder
  • 2/3 cup caster sugar
  • 1/4 cup vegetable oil (eg canola)
  • 1/2 teaspoon vanilla extract
  • 1 cup (250ml) fresh strawberry puree (approximately one 250g punnet of strawberries/half a 1 lb clamshell package)
  • 1/4 cup non dairy milk (eg oat milk)
  • 3 extra strawberries (quartered) to decorate

Fresh strawberry puree

I find that using strawberry pieces in muffins can cause some issues. The muffins can be too moist in places. And some members of our fussy family don’t like the “bits”. So this recipe uses fresh strawberries that have been pureed instead. The strawberry puree replaces a lot of the normal liquid ingredients in traditional muffin recipes.

You can use a food processor or stick/immersion blender to easily puree the strawberries. I do this quickly with my Bamix blender straight in a jug ready to add to the muffin mix. One 250g punnet (about half a pound) will make approximately 1 cup of strawberry puree.

Fresh strawberry puree with red and Bamix immersion blender with bowl of strawberries

Making gluten free strawberry muffins

These vegan strawberry muffins can easily be made gluten free. Simply replace the self-raising flour with your preferred gluten free version.

For gluten free flour I usually use White Wings (maize and tapioca starch based with rice flour), but you can just use your normal brand.

When using gluten free flour, you may find that you need to leave the muffins in the oven for an extra minute or so to ensure that they brown completely. The cooked gluten free strawberry muffins are a little moister than ones made with wheat flour. They are also best enjoyed the same day as they tend to soften more quickly.

Method

Preheat the oven to 180C/375F.

Line a 12 hole muffin pan with paper muffin cases, cupcake liners or reusable silicone muffin liners.

Wash and hull strawberries to remove the leaves. Place the strawberries in a jug and blend to a smooth puree using an immersion/stick blender. Alternatively, use a food processor to make the strawberry puree.

Add the flour, baking powder and caster sugar to a large mixing bowl and stir thoroughly to combine.

Make a well in the centre of the dry ingredients and add the vegetable oil, vanilla extract, strawberry puree and non-dairy milk. Mix well by hand until the ingredients form a smooth batter.

Spoon the mixture into the muffin cases, filling almost to the top.

Uncooked egg and dairy free muffins in muffin tin ready to cook

Cut extra strawberries into quarters and gently place one piece on top of each muffin to decorate.

Place the muffin tray in the oven and bake for approximately 15 minutes, or until muffins are lightly browned.

If using gluten free flour, you may need to leave the muffins in the oven for an extra minute or two until they brown evenly.

Remove the muffin pan from the oven and allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.

Your delicious vegan strawberry muffins can be kept in an air tight container for 3 days. If you have used gluten free flour, the muffins will soften and lose the crunchy muffin top more quickly. Enjoy them fresh out of the oven for best results. Individually wrapped muffins can also be frozen for up to 2 months to enjoy later. We prefer them served warm if they have been frozen.

Makes 12 muffins.

More allergy-friendly recipes

If you enjoyed this recipe, you might also enjoy some of our other allergy-friendly muffins and cakes including:

You’ll find lots more allergy-friendly recipes on our recipes page.

dairy and egg free strawberry muffins in muffin pan with text "dairy free, egg free, nut free, vegan"
dairy and egg free strawberry muffins on cooling rack

Nut, Egg & Dairy Free Strawberry Muffins (Vegan)

Allergy Spot
Delicious allergy friendly strawberry muffins made without nuts, egg and dairy that are not only vegan but easily made gluten free.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine Australian
Servings 12
Calories 169 kcal

Equipment

  • Immersion/stick blender with jug or food processor
  • chopping board
  • knife
  • 1 12 hole muffin pan
  • 12 muffin cases
  • 1 large mixing bowl
  • 1 mixing spoon
  • measuring cups and spoons
  • 1 Wire cooling rack

Ingredients
  

  • 2 cups self raising flour (gluten free if required)
  • 2 teaspoons baking powder
  • 2/3 cup caster sugar
  • 1/4 cup vegetable oil (eg canola)
  • 1/2 teaspoon vanilla extract
  • 1 cup strawberry puree (approximately 1 x 250g punnet/half a pound clamshell container of fresh strawberries)
  • 1/4 cup non dairy milk (eg oat)
  • 3 additional strawberries (quartered) to decorate

Instructions
 

  • Preheat the oven to 180C/375F.
  • Wash and hull strawberries to remove the leaves. Set aside 3 strawberries for decoration.
  • Place the rest of the strawberries in a jug and blend to a smooth puree using an immersion/stick blender. Alternatively, use a food processor to make the strawberry puree.
  • Add the flour, baking powder and caster sugar to a large mixing bowl and stir thoroughly to combine.
  • Make a well in the centre of the dry ingredients and add the vegetable oil, vanilla extract, strawberry puree and non-dairy milk. Mix well by hand until the ingredients form a smooth batter.
  • Spoon the mixture into the muffin cases, filling almost to the top.
  • Cut extra strawberries into quarters and gently place one piece on top of each muffin to decorate.
  • Place the muffin tray in the oven and bake for approximately 15 minutes, or until muffins are lightly browned. (If using gluten free flour, you may need to leave the muffins in the oven for an extra minute or two until they brown evenly.)
  • Remove the muffin pan from the oven and allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.

Notes

Your delicious vegan strawberry muffins can be kept in an air tight container for 3 days. If you have used gluten free flour, the muffins will soften and lose the crunchy muffin top more quickly. Enjoy them fresh out of the oven for best results.
Individually wrapped muffins can also be frozen for up to 2 months to enjoy later. We prefer them served warm if they have been frozen.
(Calories are approximate)
 
Keyword allergy-friendly, dairy free, easy, egg free, gluten free, nut free, peanut free, quick, strawberry, vegan

Leave a Reply

Recipe Rating