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Vegan Strawberry Muffins

Delicious Vegan Strawberry Muffins for a Joyful Morning

Enjoy Moist Vegan Strawberry Muffins that are quick to make, healthy, and suitable for everyone.
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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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all purpose flour Use gluten-free flour blend for a gluten-free option.
  • 1 cup white granulated sugar Consider coconut sugar for a healthier alternative.
  • 2 tsp baking powder Ensure it's fresh for best results.
  • 1/2 tsp salt Use sea salt or kosher salt for better taste.
  • 1 cup vegan buttermilk Made by combining 1 tbsp lemon juice with soy milk.
  • 1/2 cup applesauce Can be substituted with mashed bananas.
  • 1/3 cup coconut oil Use refined coconut oil for a neutral taste.
  • 1 tsp vanilla extract Opt for pure vanilla extract for best results.
  • 1 cup strawberries (chopped) Frozen strawberries can be used but may color the batter.
For the Topping
  • 1/4 cup brown sugar Any type of brown sugar will work.

Equipment

  • muffin tray
  • Mixing bowls
  • Measuring cups
  • Whisk
  • spoon or scoop

Method
 

Step-by-Step Instructions for Vegan Strawberry Muffins
  1. Preheat your oven to 350°F (180°C) and prepare your muffin tray with liners or non-stick spray.
  2. In a large mixing bowl, sift together the all-purpose flour, white granulated sugar, baking powder, and salt.
  3. Prepare the vegan buttermilk by adding 1 tbsp lemon juice into a measuring cup with soy milk.
  4. Combine the vegan buttermilk with applesauce, melted coconut oil, and vanilla extract in a bowl.
  5. Fold the mixture of wet ingredients into the dry ingredients until just combined.
  6. Toss the chopped strawberries with a teaspoon of flour and fold them into the batter.
  7. Divide the batter evenly among the muffin tray compartments and sprinkle with remaining strawberries and brown sugar.
  8. Bake in preheated oven for 20-25 minutes until tops are golden brown.
  9. Allow muffins to cool in the tray for 5-10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 20mgCalcium: 2mgIron: 5mg

Notes

For best results, measure flour accurately, avoid overmixing to maintain fluffiness, and use fresh baking powder.

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