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Vegan Strawberry Muffins

Vegan Strawberry Muffins: Soft, Sweet, and Totally Irresistible

Enjoy these Vegan Strawberry Muffins that are soft, fluffy, and guilt-free—perfect for breakfast or a mid-afternoon snack.
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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 Muffins
  • 2 cups All Purpose Flour Can substitute with gluten-free all-purpose flour blend
  • 1 cup White Granulated Sugar Substitute with coconut sugar for a more natural option
  • 2 teaspoons Baking Powder Ensure it's fresh for best rising
  • 0.5 teaspoon Salt Reduce for low-sodium versions
  • 1 cup Vegan Buttermilk Prepare by combining 1 tablespoon of lemon juice with soy milk to curdle
  • 0.5 cup Applesauce Can replace with mashed banana
  • 0.5 cup Coconut Oil Use refined to avoid coconut flavor
  • 1 teaspoon Vanilla Extract Use pure for best results
  • 1 cup Strawberries Fresh preferred; if frozen, thaw and dry thoroughly
For the Topping
  • 0.25 cup Brown Sugar Any type of brown sugar works well

Equipment

  • Oven
  • Muffin tray
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a muffin tray by greasing it or lining it with paper cups.
  2. Sift together the all-purpose flour, white granulated sugar, baking powder, and salt in a large mixing bowl, then set aside.
  3. Make the vegan buttermilk by combining 1 tablespoon of lemon juice with enough soy milk to reach the 1-cup line and let sit for 5 minutes.
  4. Pour the curdled vegan buttermilk, applesauce, melted coconut oil, and vanilla extract into the dry ingredients and mix until just combined.
  5. Toss the chopped strawberries in a teaspoon of flour before folding them into the muffin batter.
  6. Spoon the batter into the prepared muffin tray, filling each about three-quarters full, and sprinkle with brown sugar.
  7. Bake in the preheated oven for 20-25 minutes until golden brown, and a toothpick inserted comes out clean.
  8. Cool the muffins in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gSodium: 150mgPotassium: 130mgFiber: 1gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. They can also be frozen for up to 3 months.

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