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Vegan Strawberry Muffins

Soft Vegan Strawberry Muffins for a Sweet Morning Delight

These Vegan Strawberry Muffins are soft, fluffy, and bursting with flavorful strawberries, perfect for breakfast or a healthy snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour weigh for best results
  • 1 cup white granulated sugar coconut sugar can be substituted
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt can use sea salt
  • 1 cup vegan buttermilk mix of 1 tbsp lemon juice and 1 cup soy milk
  • 0.5 cup applesauce can substitute with mashed bananas
  • 0.25 cup coconut oil must be melted
  • 1 teaspoon vanilla extract
  • 1 cup strawberries fresh or thawed from frozen
  • 0.25 cup brown sugar optional topping

Equipment

  • muffin tray
  • Mixing bowls
  • Whisk
  • Measuring cups
  • kitchen scale

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 bowl.
  3. Create vegan buttermilk by mixing lemon juice with soy milk and let it sit for 5 minutes.
  4. Combine curdled buttermilk with applesauce, melted coconut oil, and vanilla extract.
  5. Fold the wet mixture into dry ingredients until just combined.
  6. Add chopped strawberries coated in flour into the batter and fold gently.
  7. Spoon batter into muffin tray and top with additional strawberries and brown sugar if desired.
  8. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  9. Let muffins cool in pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container for 2-3 days or freeze for up to 3 months.

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