Allergen Friendly Strawberry Vanilla Muffins are a classic flavour combo that is a crowd pleaser. Easy to make and great for a grab and go breakfast or snack that is gluten and dairy free, vegan and top 8 allergens free.
- Why We Like This Recipe
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Variations /Adaptations
- Storage and Reheating Instructions for Allergen Friendly Strawberry Vanilla Muffins
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Recipe
We love making muffins and this gluten free strawberry muffin recipe is so easy the kids can make most of the recipe themselves. They need a bit of help and supervision with the oven and cutting the strawberries.
- Gluten Free Flour w/ xanthan gum
- Brown Sugar
- Vanilla Sugar
- Baking Soda
- Vegan/Plant Based Butter Stick or Spread
- Ground Flax & Water or Egg Replacement
- Plant Based Milk
- Apple Cider Vinegar
- Pure Vanilla Extract
See recipe card for quantities.
The Ingredient Low Down
Gluten Free Flour with Xanthan Gum
We prefer to use an all in one or 1-1/cup for cup gluten free flour with the gums in it. If you are using a blend that doesn’t have xanthan gum or guar gum in it add a pinch over ½ a teaspoon to the flour we use in the recipe. We usually use Bob’s Redmill 1 to 1 GF (some have a may contain warning), or Robin Hood GF Flour
Check that yours is free from dairy products as some may contain milk ingredients from the processing and that all the sugar is certified vegan, if baking for anyone observing a vegan diet.
First ensure the sugar used is vegan, if baking for anyone who is a vegan. Some sugars in North America are processed with bone char making it not suitable for vegans. Verify with the manufacturer to make sure. To make your own vanilla sugar as we do, put a vanilla pod into 1 pound of granulated sugar. It is best to use a vanilla pod that has had the vanilla seeds/caviar out of it. Let the sugar infuse with the vanilla oils from the pod. Some prefer to dry the pod, grind it finely and mix it with the sugar but it can make the sugar gritty which can be really evident in gluten free baking.
Check it for wheat as not all baking soda is gluten, top 8 allergen, and wheat free.
Vegan/Plant Based Butter Stick or Spread
A plant based buttery stick or spread is best for this allergen friendly strawberry vanilla muffin recipe but it can be substituted by pure solid coconut oil. The coconut oil may flavour the muffins. We prefer using Melt Organics buttery sticks or Earth Balance Soy Free Spread or Olive Oil Spread which is coconut free at the time of publishing this recipe.
Ground Flax or Egg Replacer
In baking mixing ground flax and water can sometimes be called a flax egg as it replaces the purpose of an egg in the recipe. A psyllium husk based egg replacer like the one from Bob’s Redmill can be used instead or replace the flax with 1 tablespoon ground chia and mixed with 3 tablespoons of water. Sometimes only 2 tablespoons of water may be used but for this one 3 Tbsps is best or the muffins will be dry and crumbly as the flax draws the liquid from the muffin.
Plant Based Milk
Any safe plant milk will work - rice, coconut, hemp, or oat are the usuals. Make sure they are all gluten free, especially the oat milk as many may use oats that have cross contact with wheat and other grains.
Pure Vanilla Extract
We use homemade vanilla extract but we also love Lorann Oils for flavouring extracts. Check with the manufacturer before buying and using them to see they are suitable for your allergies and restrictions.
Fresh berries always work the best in these gluten free strawberry muffins but if using frozen berries thaw them first and dry them, toss them in a bit of the gluten free flour to help keep the liquid in them and the colour from running.
Instructions/ Directions and Tips
1- Preheat the oven to 350°F and wipe muffin tins with neutral oil.
2- Combine plant milk and apple cider in a liquid measuring cup, stir and set aside.
3- Melt vegan butter, set aside.
4- Mix flax or egg replacer powder with water in a bowl, set aside.
5- In a large bowl combine gluten free flour, brown sugar, baking soda, and salt. Stir with a spoon.
6- In a medium bowl, combine liquid ingredients, melted vegan butter, flax egg, soured “buttermilk” plant milk, and vanilla.
7- Make a well in the dry ingredients in the large bowl and pour the wet ingredients into the well. Use a spoon to mix. Do not over mix.
8- Fold in Strawberries.
9- Using a medium scoop, spoon the mix into muffin tins.
10- Bake for 20-25 mins. Let cool in the tin for 10 mins then remove from tin and allow to continue to cool on a wire rack.
Hint: I always seem to say that gluten free baking needs pampering. The biggest thing that can help the dairy free strawberry vanilla muffins to not be crumbly is to let them rest in the pan. If using a really rice heavy gluten free flour, letting the batter sit for 5-10 minutes before cooking can reduce the sandy texture from the gluten free flour.
- Apple Cider Vinegar - instead of apple cider vinegar any vinegar that is safe for you can be used. Bear in mind that malt vinegar is not always considered gluten free in the UK by Coeliac UK. White Wine, rice, or spirit vinegar work the best after ACV, if they are safe for you.
- Other Berries - Other berries such as blueberries or cranberries can be used instead. Raspberries are also a fantastic choice for this recipe instead of strawberries.
- Vanilla Paste - some prefer to use vanilla paste instead of extract in strongly vanilla flavoured baking. The paste contains the caviar (seeds from inside the vanilla pods) and gives the baking nice vanilla flecks throughout. Vanilla extract can be replaced by the same amount of vanilla paste.
- Add Streusel - check out our recipe for Raspberry Rhubarb muffins for the Streusel ingredients and baking instructions.
- Banana Strawberry Muffins - replace the flax with ½ a mashed ripe banana. The muffins may need longer to bake.
- Oat Muffins - Replace ¾ C of Gluten free flour with crushed rolled gluten free oats and bake as normal for Oat n’ Strawberry muffins.
A Large Bowl, a Medium Bowl, and a Small Bowl with a Mixing Spoon are needed to mix the ingredients.
Medium Scoop will be needed to evenly portion the allergen friendly strawberry vanilla muffins. We use one like this one from Crate and Barrel.
Muffin Tin to bake them. We use one full 12 portion and a half tin of 6 muffin spots for this recipe.
Storage and Reheating Instructions for Allergen Friendly Strawberry Vanilla Muffins
The gluten free strawberry muffins will store for 2 days on the counter in an uncovered container. If stored in a sealed container place a couple of paper towels in with them to absorb extra moisture. Extra moisture will make the muffins grainy in texture due to the gluten free flour.
In a sealed container, like an extra large ziploc bag, the vegan strawberry vanilla muffins will keep in the freezer for up to 2 months. Place a paper towel inside under the base of the muffins so it won’t stick to the muffins but will absorb the extra moisture as it freezes and thaws. Let the muffins cool completely before freezing.
If you prefer your muffins warm they only need 15-20 seconds on a microwave safe plate. Let them cool inside by cutting open the muffins as the insides may be hot, be careful.
Make and freeze these allergen friendly strawberry vanilla muffins so you have a great easy breakfast. Pull them out the night before and let thaw for a fast breakfast on the go.
What To Serve With
Strawberry and Vanilla muffins are the perfect breakfast, brunch, or snack food. These muffins are perfect on a buffet with other brunch items like Soy Free Carrot Lox and Chickpea Scrambled Not “Eggs”. They are great as is or with a bit of plant buttery spread and a cup of tea.
Other Recipes You May Enjoy
- Large Bowl
- Medium Bowl
- Mixing Spoon
- Medium Scoop
- Muffin Tin
- 2 ¾ C Gluten Free Flour w/xanthan gum see notes
- 1 C Brown Sugar packed
- ½ C Vanilla Sugar see notes
- 1 ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ C Vegan/Plant Based Butter Stick or Spread melted
- 1 tablespoon Ground Flax plus 3 Tbsps Water. mixed together or one egg worth of egg replacer, see notes
- 1 C Plant Based Milk such as gf oat milk
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Pure Vanilla Extract
- 3 C Strawberries chopped into small/medium pieces
- Preheat the oven to 350°F and wipe muffin tins with neutral oil.
- Combine plant milk and apple cider in a liquid measuring cup, stir and set aside.
- Melt vegan butter, set aside.
- Mix flax or egg replacer powder with water in a bowl, set aside.
- In a large bowl combine gluten free flour, brown sugar, baking soda, and salt. Stir with a spoon.
- In a medium bowl, combine liquid ingredients, melted vegan butter, flax egg, soured “buttermilk” plant milk, and vanilla.
- Make a well in the dry ingredients in the large bowl and pour the wet ingredients into the well. Use a spoon to mix. Do not over mix.
- Fold in Strawberries.
- Using a medium scoop, spoon the mix into muffin tins.
- Bake for 20-25 mins. Let cool in the tin for 10 mins then remove from tin and allow to continue to cool on a wire rack.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove