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Vegan Strawberry Muffins

Fluffy Vegan Strawberry Muffins for a Sweet Morning Treat

Delicious Vegan Strawberry Muffins bursting with flavor, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All Purpose Flour Essential for structure; accurately measure for best results.
  • 1 cup White Granulated Sugar Adds sweetness; feel free to substitute with coconut sugar.
  • 2 teaspoons Baking Powder Crucial for keeping the muffins fluffy and light.
  • 1/2 teaspoon Salt Enhances flavor; adjust based on your taste preferences.
  • 1 cup Vegan Buttermilk Mix soy milk or almond milk with lemon juice to create.
  • 1/2 cup Applesauce Acts as a binding agent while adding moisture.
  • 1/4 cup Coconut Oil Contributes richness and keeps the muffins moist.
  • 1 teaspoon Vanilla Extract Adds a comforting warmth to the flavor profile.
  • 1 cup Strawberries Fresh berries give a natural sweetness and juicy bites.
  • 2 tablespoons Brown Sugar Used for topping; adds crunch and sweetness.
For Storage
  • 1 Airtight Container Essential for keeping muffins fresh. They’ll last 2-3 days at room temperature.

Equipment

  • muffin tray
  • mixing bowls
  • whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a muffin tray with non-stick spray or paper liners.
  2. In a large bowl, whisk together the sifted all-purpose flour, white granulated sugar, baking powder, and salt.
  3. In a separate bowl, combine soy milk with lemon juice and let sit for about 5 minutes to thicken.
  4. Add the vegan buttermilk to the dry mixture with applesauce, melted coconut oil, and vanilla extract. Stir until just combined.
  5. Chop the strawberries and toss them with flour before gently folding them into the muffin batter.
  6. Divide the muffin batter into the prepared tray, filling each cup about three-quarters full, and top with remaining strawberry pieces and brown sugar.
  7. Bake for 20-25 minutes until the tops are lightly golden and a toothpick comes out clean.
  8. Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

These Vegan Strawberry Muffins are healthy yet indulgent and can easily be customized for dietary needs.

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