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Vegan Strawberry Muffins

Irresistibly Fluffy Vegan Strawberry Muffins You’ll Love

Indulge in these Vegan Strawberry Muffins, a perfect, wholesome start to your day or a delightful snack packed with fruit.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1 cup White Granulated Sugar Can use coconut sugar for texture change.
  • 1 tbsp Baking Powder Ensure freshness for best results.
  • 1/2 tsp Salt
  • 1 cup Vegan Buttermilk Made with soy milk and lemon juice.
  • 1/2 cup Applesauce Can use mashed banana as alternative.
  • 1/4 cup Coconut Oil Use refined to avoid coconut flavor.
  • 1 tsp Vanilla Extract
  • 1 cup Strawberries Chopped; frozen can be used if thawed.
  • 1/4 cup Brown Sugar For sprinkling on top.
Optional Toppings
  • 1 cup Additional Strawberries Ripe ones recommended.
  • 1/4 cup Coconut Flakes For texture.

Equipment

  • Muffin Tray
  • Mixing Bowl
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a muffin tray by spraying it with non-stick cooking spray.
  2. In a large mixing bowl, sift together the all-purpose flour, white granulated sugar, baking powder, and salt.
  3. Create the vegan buttermilk by combining soy milk with lemon juice and allowing it to sit for 5-10 minutes.
  4. Pour the vegan buttermilk into the dry flour mixture along with the applesauce, melted coconut oil, and vanilla extract.
  5. Toss 1 cup of chopped fresh strawberries with 1 teaspoon of flour to lightly coat them, then fold into the batter.
  6. Pour the muffin batter into the prepared muffin tray, filling each section about three-quarters full.
  7. Place the remaining strawberries on top and sprinkle with brown sugar before baking.
  8. Bake for 20-25 minutes until light golden brown and a toothpick inserted comes out clean.
  9. Transfer the muffin tray to a wire rack to cool slightly before removing the muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 170mgFiber: 1gSugar: 10gVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

These muffins are versatile; customize with different fruits for a unique twist. Store in an airtight container in the fridge for up to 3 days or freeze for 3 months.

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