Vegan Strawberry Love Muffins
Prep time
Cook time
Total time
Foodies will all agree that the quickest way to a person’s heart is through their stomach. Thus, it seems only logical that when Valentine's Day rolls around, something edible must take center stage. While chocolate and candies are obvious considerations, try this romantic treat for healthy departure from such over-the-top indulgence. Of course, regularly shaped muffins work just as well if you lack the necessary equipment, or just want to spread the love all year round. Whatever vessel ends up becoming a home to your blushing batter, these muffins are guaranteed to win hearts.
Recipe type: Breakfast
Cuisine: American
Serves: 10 to 12 muffins
  • 1½ cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened dairy-free milk beverage
  • ¼ cup lemon juice
  • ⅓ cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen and thawed strawberries, sliced
  1. Preheat your oven to 375ºF (190ºC) and grease 10 to 12 muffin tins, depending on how large you’d like to make them. (Use Heart-Shaped Baking Cups, if desired!)
  2. Begin by mixing together your dry ingredients (flour through salt) in a large bowl. Gently stir in the non-dairy milk, lemon juice, oil, and vanilla, but be careful not to over-mix; a few lumps are okay!
  3. Fold in the strawberries and pour the batter into your prepared muffin tins, filling them about ¾ of the way to the top.
  4. Slide your filled tins into the oven and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  5. Let the muffins sit for at least 10 minutes before removing them from the pan. Enjoy with someone you love.
This recipe is reprinted with permissions from Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts by Hannah Kaminsky.
Recipe by Go Dairy Free at