Lightly sweet and packed with fresh strawberries, these vegan strawberry muffins are so lovely and tender. Whole wheat flour adds substance and you can use any plant-based milk you prefer.
¼cupvegetable oil,or use your oil of choice, bearing in mind if you choose olive or coconut you will impart that taste
1 ½cupswhole wheat pastry flour
1cupall-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonground cinnamon
½teaspoonfine sea salt
1 ½cupschopped strawberries
Optional: 1/4 cup sliced almonds or chopped walnuts
Optional oat crumble topping
3tablespoonsrolled oats
3tablespoonsbrown sugar
Instructions
Preheat oven to 400°. Grease a muffin tin or line it with cupcake liners.
In a medium bowl, whisk together the non-dairy milk, vinegar, maple syrup, and oil until well combined.
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt. Fold in the strawberries, tossing to coat the fruit lightly.
Pour the wet ingredients into the dry and stir gently until just combined. Fold in the nuts if using.
Distribute the batter evenly into the muffin tins and sprinkle each muffin with oats and brown sugar if using. Place in the oven and bake for 20-25 minutes, until a tester comes out clean. Remove tin from oven and let muffins cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack to cool completely.