Vegan Strawberry Muffins

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Moist and sweet Vegan Strawberry Muffins with a strawberry compote sauce swirled through out these strawberry muffins. Only 10 simple ingredients.


Units Scale


  • 1 TBSP vegan cane sugar
  • 3/4 cup chopped strawberries


  • 1/2 cup non-dairy milk
  • 1/2 teaspoon apple cider vinegar
  • 1/3 cup unsweetened natural apple sauce
  • 1/4 cup vegan butter melted
  • 1 teaspoon vanilla extract


  • 1 1/2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • Pinch of sea salt
  • 1/2 cup vegan cane sugar (plus more for sprinkling on top)


  • extra strawberry slices for topping
  • extra sugar for topping


  1. Preheat the oven to 375° F
  2. Grab a pan. For the compote, add the chopped strawberries and tablespoon sugar into a pan and bring to a simmer, mashing it with a fork until it turns into a soft compote consistancy. Set aside and let it cool.
  3. Mix the milk with the apple cider vinegar and set aside for 5 minutes.
  4. In a large mixing bowl melt the butter in the microwave.
  5. Next add the apple sauce, and vanilla to the melted butter.
  6. Then stir in the milk and apple cider vinegar mixture to the wet ingredients.
  7. Add the dry ingredients (flour, baking powder, sea salt) to the wet and mix.
  8.  Fold in the strawberry compote mixture.
  9. Spray muffin tin with non-stick spray and using a measuring cup or ice cream scoop fill each one almost all the way to the top with the muffin batter.
  10. Bake for 24 minutes until a toothpick inserted comes out clean, LET COOL 20 MINUTES BEFORE REMOVING!


These Vegan Strawberry Muffins need to be stored in a container in the fridge, do not leave them out at room temperature. There here is fresh fruit through out the entire muffin they will go bad if left on the counter for more than a day.  They will keep in the fridge for about 2-3 days.

Keywords: vegan muffins, muffins, strawberry, strawberry muffins, strawberry muffins vegan