Vegan Strawberry Muffins
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.
Servings: 12 muffins
Calories: 189kcal
Ingredients
- ¾ cup non-dairy milk, I used unsweetened almond milk
- 1 teaspoon apple cider vinegar, or white vinegar
- ½ cup maple syrup
- ¼ cup vegetable oil, or use your oil of choice, bearing in mind if you choose olive or coconut you will impart that taste
- 1 ½ cups whole wheat pastry flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 ½ cups chopped strawberries
- Optional: ¼ cup sliced almonds or chopped walnuts
Optional oat crumble topping
- 3 tablespoons rolled oats
- 3 tablespoons brown 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.
Nutrition
Calories: 189kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 188mg | Potassium: 127mg | Fiber: 2g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg