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Vegan Strawberry Streusel Muffins

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 12
Calories: 260kcal
Author: Nisha Vora


  • 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 tablespoon melted coconut oil (or neutral oil of choice)
  • 1 teaspoon vanilla extract

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
  • 1/2 cup fresh strawberries, diced
  • 3 tablespoons melted coconut oil (melted vegan butter, or neutral oil of choice)
  • 1/4 teaspoon sea salt


  • Preheat the oven to 425°F/218°C. Line a standard 12-cup muffin tin with liners.
  • Zest the lemon, them juice it. Mix the almond milk with the 1 tablespoon lemon juice and set aside to curdle.
  • In a large bowl, whisk together the flour, almond flour, baking powder, and salt. Make a well in the center and add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
  • Stir the wet ingredients into the dry using a wooden spoon, stirring until it’s just mixed – about 10 to 12 strokes. The batter should be lumpy and not terribly smooth. Don’t overmix, as it will cause the muffins to become dense.
  • In a small bowl, add all the ingredients for the Streusel Topping. Stir together with a fork until well combined a bit sticky.
  • Scoop the muffin batter evenly into each lined muffin cup. Top each muffin with a generous amount of the Streusel Topping.
  • Add the muffin pan to the oven and then reduce the temperature to 350°F/177°C. Bake for 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool on a wire rack for 10-15 minutes before enjoying.


* Don’t have almond flour? You can just substitute with more all-purpose flour, though I find that a little almond flour brings a more tender texture and a little richness to the muffins.
** Be sure to read the notes in the “Ingredient Rundown” section for types of yogurt to use.
*** You can use a bit less syrup if you are watching your sugar intake.