Strawberry Streusel Muffin

These muffins are so moist and delicious; especially when strawberries are in season! You could use frozen strawberries if fresh are unavailable, but I always try to cook with in-season and fresh ingredients. I have played around with different types of gluten free flour, and I think that this combination of oat and almond flour works best for muffins in general. The combination of these two flours makes for a moist and tender cake base and you could sub the strawberries for any fruit. I have made this recipe with blueberries, zucchini, banana, peach, and raspberries, making any of these a good substitute for the strawberries in this recipe.


  • 1 ½ cup oat flour
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 vegan eggs (either flax egg or Bob’s Red Mill)
  • 1 cup applesauce
  • 1/3 cup melted coconut oil
  • ½ cup maple syrup
  • 2 teaspoons vanilla
  • 1 teaspoon corn starch
  • 1 ½ cups chopped strawberries


  1. Combine the oat flour, almond flour, baking soda and cinnamon in a large bowl.
  2. Prepare the vegan egg and add to a small bowl.
  3. Add the applesauce, melted coconut oil, maple syrup and vanilla to the vegan egg and mix well.
  4. Add the wet ingredients to the large bowl of dry ingredients and mix until well combined.
  5. Toss the strawberries in the 1 teaspoon of corn starch and then add to the muffin mix. Stir until well mixed.
  6. Using a non-stick muffin pan lightly sprayed with non-stick spray, fill ¾ of the way full until the batter is gone. I usually get 12 muffins from this recipe.
  7. Top with the optional streusel topping
  8. Bake at 375 degrees for approximately 20 minutes or until the middle of the muffins feel springy when lightly touched in the center.

Streusel Topping Ingredients:

The topping is totally optional but adds a nice touch!


  • ¾ cup almond flour
  • 1/3 cup of soft vegan butter
  • 1/4 cup coconut sugar
  • ¼ cup maple syrup
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla


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