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Vegan Strawberry Muffins

Soft and Fluffy Vegan Strawberry Muffins to Love

These Vegan Strawberry Muffins are soft, fluffy, and bursting with sweet strawberries, making them a perfect guilt-free snack or breakfast choice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All Purpose Flour Weigh for accuracy or use the spoon and level method.
  • 3/4 cup White Granulated Sugar Can be replaced with alternative sweeteners.
  • 2 teaspoons Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Vegan Buttermilk Made with lemon juice and soy milk.
  • 1/2 cup Applesauce Serves as a binder.
  • 1/4 cup Coconut Oil Melted, refined is best.
  • 1 teaspoon Vanilla Extract Can be omitted.
For the Strawberry Filling
  • 1 cup Fresh Strawberries Chopped, can use frozen if thawed and dried.
  • 2 tablespoons Brown Sugar For sprinkling on top.

Equipment

  • Muffin tray
  • Mixing bowls
  • Whisk
  • sifter

Method
 

Step-by-Step Instructions for Vegan Strawberry Muffins
  1. Preheat your oven to 350°F (180°C) and line a muffin tray with paper liners or spray with non-stick cooking spray.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Make vegan buttermilk by mixing 1 tablespoon of lemon juice with 1 cup of soy milk. Let sit for 5-10 minutes.
  4. In a separate bowl, combine the prepared vegan buttermilk, applesauce, melted coconut oil, and vanilla extract; whisk until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until a thick batter forms.
  6. Toss 1 cup of chopped strawberries with a tablespoon of flour, then fold them into the muffin batter.
  7. Divide the muffin batter into the prepared muffin cups, filling each about two-thirds full. Top with extra strawberries and brown sugar.
  8. Bake for 20-25 minutes or until lightly browned on top and a toothpick comes out clean.
  9. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 150mgPotassium: 100mgFiber: 2gSugar: 8gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

These muffins are freezer-friendly; store them in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

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