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vegan strawberry muffins

Vegan Strawberry Muffins

These bakery style vegan muffins are studded with juicy, sweet, tart summer strawberries. Buttery fluffy crumb.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 12 muffins
Author: Kathy Patalsky

Equipment

  • muffin tin
  • mixing bowl
  • beater or whisk

Ingredients

Wet:

  • ½ cup vegan butter melted
  • ¾ cup cane sugar organic
  • ½ cup vegan egg replacer see notes
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar or lemon juice
  • ½ cup soy milk

Dry:

  • 2 ¼ cups bread flour organic, unbleached
  • 2 teaspoon baking powder
  • 1 teaspoon salt

Fold in:

  • 2 ¼ cups strawberries fresh, organic – diced, rinsed and dried well
  • ¼ cup rolled oats

Topping:

  • 3 tablespoon cane sugar organic
  • 1 teaspoon vegan butter softened or melted
  • 2 tablespoon rolled oats
  • oil or vegan butter for greasing muffin tin

Instructions

  • Preheat oven to 375 and grease your muffin tin very well using veggie oil or vegan butter. Grease both the pits and smooth top of the muffin tin.
  • In a large mixing bowl, combine the wet ingredients. Whisk or beat well to combine.
  • Add in the dry ingredients and whisk or mix until smooth and fluffy.
  • Fold in the oats and fresh strawberries. Make sure your berries are nice and dry.
  • Scoop the batter into the tins.
  • Topping: Grab your ¼ cup of reserved fresh berries and plop them on top of the muffin batter. Combine the melted vegan butter with the cane sugar to get a clumpy soft sugar. Add the sugar mixture and rolled oats to the top of the muffins.
  • Bake at 375 degrees for about 30 minutes – or until muffins pass the toothpick test and the edges of the tops are lightly browned and fluffy.
  • Remove muffins from oven and let cool a good twenty minutes (at least) before removing carefully from tin. Serve warm! Store leftovers in the fridge for up to a few days — freeze for longer storage.

Notes

egg replacer options – ½ cup of:
  • JUST Egg liquid
  • silken tofu, pureed with a pinch of salt added
  • (not tested) another egg replacer like flax eggs or apple sauce

Nutrition Estimate

Calories: 231kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 189mg | Fiber: 1g | Sugar: 17g | Vitamin A: 396IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 1mg