Description
Delight in these Vegan Double Strawberry Muffins, a perfect breakfast or snack option bursting with fresh strawberries and natural sweetness. Moist and fluffy, these muffins are made without dairy or eggs, using almond milk and coconut sugar for a healthy, plant-based treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup coconut sugar
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 cup unsweetened almond milk
- â…“ cup vegetable oil
- 1 tsp vanilla extract
Fruit
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure your muffins don’t stick and have easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, and salt until they are evenly combined, creating a uniform base for your batter.
- Combine Wet Ingredients: In a separate bowl, mix the unsweetened almond milk, vegetable oil, and vanilla extract until smooth, infusing delicate sweetness and moisture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry mix. Stir gently until just combined to avoid overmixing, then fold in the chopped fresh strawberries to distribute fruit evenly without crushing them.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to give them room to rise. Top each muffin with additional strawberry chunks for extra flavor and appeal.
- Bake the Muffins: Place the muffin tin in the oven and bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool the Muffins: Remove the muffins from the oven and let them cool in the pan for five minutes to set, then transfer to wire racks to cool completely before serving.
Notes
- You can substitute vegetable oil with melted coconut oil for a slight tropical flavor.
- To keep muffins fresher longer, store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Fresh strawberries give the best flavor, but frozen diced strawberries can be used—just thaw and drain excess moisture before folding into batter.
- If you prefer less sweetness, reduce the coconut sugar to â…“ cup.
