---
title: Vegan Strawberry Streusel Muffins
servings: 12
course: breakfast
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/vegan-strawberry-streusel-muffins
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/QE4f-xGwYVQibLD6aIJfe/500
prep time: 20 minutes
cook time: 25 minutes
diet: Vegan
nutrition:
  calories: 260 kcal
  fat: 14 g
  carbohydrates: 31 g
  sugar: 11 g
  protein: 5 g
  fiber: 2 g
  sodium: 165 mg
tags: [breakfast, strawberry, streusel, muffins, vegan, meal-prep]
---

Gather: @all-purpose flour{1.5%cup}, @almond flour{0.67%cup}, @baking powder{2%tsp}, @sea salt{0.25%tsp}, @lemon zest{1%tbsp}. For the 1 tbsp lemon juice: @almond milk or other plant-based milk{0.25%cup}, @vegan yogurt{0.75%cup}, @pure maple syrup{0.5%cup}, @large ripe banana{1}(mashed), @melted coconut oil or neutral-flavored oil of choice{2%tbsp}, @pure vanilla extract{1%tsp}. For the streusel topping: @all-purpose flour{0.25%cup}, @old-fashioned rolled oats{0.25%cup}, @coconut sugar{0.25%cup}, @raw pecans or walnuts{0.75%cup}(roughly chopped), @fresh strawberries{0.5%cup}(diced), @coconut oil or melted vegan butter or neutral oil of choice{3%tbsp}, @sea salt{0.25%tsp}.

Preheat the oven to 425°F / 218°C. Line a standard 12-cup muffin tin with liners.

Zest the lemon, then juice it. Mix the almond milk with the 1 tbsp 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 / 176°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.