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Vegan Strawberry Muffins

Vegan Strawberry Muffins Bursting with Fluffy Sweetness

These Vegan Strawberry Muffins are a delightful treat, bursting with flavor and easy to make. Perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 237
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All Purpose Flour Substitute with gluten-free flour for GF
  • 1 cup White Granulated Sugar Can substitute with coconut sugar
  • 1 tbsp Baking Powder
  • 0.5 tsp Salt
  • 1 cup Vegan Buttermilk Mix 1 tbsp lemon juice with soy milk to reach 1 cup
  • 0.5 cup Applesauce Or mashed bananas
  • 0.25 cup Coconut Oil Melted
  • 1 tsp Vanilla Extract
  • 1 cup Strawberries Chopped
  • 0.25 cup Brown Sugar For topping
For Serving
  • 2 tbsp Vegan Butter Optional, for spreading

Equipment

  • Oven
  • muffin tray
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a muffin tray.
  2. Sift together flour, sugar, baking powder, and salt in a mixing bowl.
  3. Combine lemon juice with soy milk to make vegan buttermilk and let sit.
  4. Mix the vegan buttermilk, applesauce, coconut oil, and vanilla into dry ingredients.
  5. Fold in the strawberries coated with flour.
  6. Fill muffin cups and sprinkle with remaining strawberries and brown sugar.
  7. Bake for 20-25 minutes or until golden and a toothpick comes out clean.
  8. Cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 237kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 6gSodium: 120mgPotassium: 150mgFiber: 2gSugar: 14gVitamin C: 5mgCalcium: 2mgIron: 7mg

Notes

These muffins can be frozen and enjoyed later. Store in an airtight container for up to 2-3 days at room temperature.

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