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Vegan Double Strawberry Muffins

Vegan Double Strawberry Muffins

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Indulge in the delightful taste of Vegan Double Strawberry Muffins, a perfect treat for any time of day! These muffins are packed with juicy strawberries, offering a moist and fluffy texture that’s simply irresistible. With pureed strawberries blended into the batter and chunks added for bursts of flavor, each muffin is a celebration of summer’s bounty. Easy to make and utterly satisfying, they are ideal for breakfast or as an afternoon snack. Whether enjoyed warm from the oven or stored for later, these muffins promise to bring joy and sweet memories with every bite.

Ingredients

Scale
  • 2 cups ripe strawberries (fresh or frozen then defrosted)
  • 1 cup granulated sugar
  • 2 ½ tablespoons dairy-free milk
  • ½ cup neutral-flavored oil
  • 2 teaspoons apple cider vinegar
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt

Instructions

  1. Preheat your oven to 180°C (350°F) and line muffin pans with liners.
  2. Blend 2 cups of strawberries into a smooth puree; set aside.
  3. In a large bowl, mix together the strawberry puree, sugar, dairy-free milk, and oil until well combined.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually fold dry ingredients into the wet mixture until just combined; be careful not to overmix.
  6. Gently fold in chopped strawberries.
  7. Spoon batter into muffin liners three-quarters full and bake for 25 minutes or until golden brown.

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