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Irresistibly Delicious Fluffy Vegan Double Strawberry Muffins

Delicious Fluffy Vegan Double Strawberry Muffins are easy to make, bursting with flavor, and customizable, making them a perfect treat for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with almond flour for gluten-free option
  • 1 cup Coconut Sugar Brown sugar can also be used
  • 2 teaspoons Baking Powder Ensure it's fresh
  • 1/2 teaspoon Salt A pinch enhances sweetness
  • 1 cup Almond Milk Can swap with soy or oat milk
  • 1/3 cup Vegetable Oil Use melted coconut oil as a lower-fat alternative
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor
  • 1 cup Fresh Strawberries Can use thawed and drained frozen strawberries

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C) and line or grease your muffin tin.
  2. In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.
  3. In another bowl, mix the almond milk, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chopped strawberries.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  6. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Optional: Dust with powdered sugar for an elegant finish. Store in an airtight container for freshness.