Description
Vegan Double Strawberry Muffins are a delightful plant-based treat that combine the sweetness of fresh strawberries with a fluffy texture. Perfect for breakfast or a snack, these easy-to-make muffins bring a burst of fruity flavor to your day. With wholesome ingredients and minimal prep time, you can enjoy them warm from the oven or save some for later indulgence.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup coconut sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup unsweetened almond milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt until well combined.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chopped strawberries.
- Spoon the batter into muffin cups about three-quarters full and top with additional strawberry chunks.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Cool in the pan for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg