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Vegan Double Strawberry Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 180
Delight in these moist and fruity vegan muffins, bursting with fresh strawberries and a hint of vanilla. Perfect for a quick breakfast or snack!

Ingredients

Fruits

  • 240 g ripe strawberries (fresh or frozen, defrosted, stems removed)
  • 200 g granulated sugar
  • 40 g dairy-free milk (2 1/2 tablespoons)
  • 125 g neutral flavored oil (1/2 cup)
  • 2 tsp apple cider vinegar or lemon juice (or replace with more dairy-free milk)
  • 1 tsp vanilla extract (optional)
  • 0.5 tsp pink food coloring (optional)

Dry ingredients

  • 375 g all-purpose plain flour (or gluten-free alternative)
  • 3 tsp baking powder
  • 0.25 tsp baking soda
  • pinch salt
  • 120 g fresh strawberries, chopped (1 cup)

Instructions 

  • Preheat oven to 180°C (350°F). Line muffin pans with liners.
  • Mix dry ingredients in a bowl. In another, combine wet ingredients including strawberries.
  • Fold wet into dry until just combined, then gently fold in chopped strawberries.
  • Spoon batter into muffin liners, filling about 3/4 full.
  • Bake for 20 minutes or until golden and a toothpick comes out clean.

Notes

For extra flavor, add a splash of vanilla or a few drops of pink food coloring.
Calories: 180kcal
Cost: $12
Course: Breakfast, Snack
Cuisine: vegan
Keyword: muffins, Strawberry