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Vegan Strawberry Streusel Muffins

Vegan Strawberry Streusel Muffins

Nisha Vora
Moist and light vegan muffins with fresh strawberries and an irresistible sticky crumble topping! These Vegan Strawberry Streusel Muffins are the perfect easy spring dessert!
5 from 8 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Cuisine Baking
Servings 12


  • 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.
Keyword muffins, refined sugar free, soy-free, strawberries
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