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–+ servings
Vegan strawberry muffins on a cooling rack with a some fresh strawberries bunches in cupcake wraps.

Vegan Strawberry Muffins

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serving Size: 12 muffins
Author Puja Verma
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DESCRIPTION

These vegan strawberry muffins are super moist and bursting with juicy flavors. Made with all plant-based ingredients, yet no compromise on taste or texture. They are light, fluffy, and very tender. Serve them fresh from the oven with some tea or coffee.

INGREDIENTS
  

Dry Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon salt

Wet Ingredient

  • 1 cup oat milk lukewarm
  • ½ cup coconut oil melted
  • ½ cup apple sauce
  • 1 teaspoon vanilla extract

Other Ingredients

  • 1 tablespoon apple cider vinegar
  • 1 ½ cup strawberries sliced

METHOD
 

  • Preheat oven to 350℉. Place muffin liners in a muffin baking tray.
  • Slice up all the fresh strawberries into small bite size pieces.
  • Then mix together all the dry ingredients in a small mixing bowl and set aside.
  • In a medium bowl, mix together all the wet ingredients.
  • Slowly add the dry ingredients to the wet ingredients and mix well till it is all combined and comes together as a batter. Don't over-mix it.
  • Mix in the the apple cider vinegar and then fold in the bite size strawberry pieces.
    Note: Reserve a handful of strawberry pieces to add on the top later.
  • Use a spoon to divide the batter into your muffin cups.
  • Scatter the reserved strawberry pieces over the top.
  • Bake the muffins for 30 minutes. Once muffins are baked, insert a toothpick into one of the muffins to check for no wet batter. Cool down for 10 minutes before serving.

NOTES

  • Don't overmix: This can result in dense muffins. Mix the batter until the dry ingredients are just incorporated.
  • Fill the tins evenly: An ice cream scoop can help portion the batter for even baking.
  • Bake in the center: Baking on the center rack promotes an even heat distribution and a perfect rise for your vegan strawberry muffins.
  • Use ripe strawberries: The riper the berries, the sweeter the muffins!
  • Fold gently: Be gentle when folding in your strawberries to prevent the batter from turning pink.

NUTRITION

Calories: 217kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 130mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 47IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: All
Keyword: healthy strawberry muffins, Vegan Strawberry Muffins
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