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Vegan Strawberry Muffins

Vegan Strawberry Muffins
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These Vegan Strawberry Muffins are a fresh and fruity springtime treat bursting with juicy ripe strawberries. Naturally dairy-free and egg-free, they have a tender, moist crumb and are quick and easy to make from pantry staples and fresh fruit. Perfect for a wholesome breakfast or snack, these muffins are adaptable to different dietary needs and flavor preferences.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon ground flaxseed

Wet Ingredients

  • 3 tablespoons water (for flax egg)
  • 1 cup plant-based milk (almond, soy, oat, or coconut, preferably unsweetened)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced

Instructions

  1. Prepare the Flax Egg: Whisk 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5-10 minutes until it thickens into a gel-like consistency to replace eggs and keep the muffins tender and moist.
  2. Mix Dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 3/4 cup sugar. Stir well to evenly distribute the leavening agent and sugar.
  3. Combine Wet Ingredients: In a separate bowl, mix the prepared flax egg, 1 cup plant-based milk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract until fully blended.
  4. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently just until combined; avoid overmixing to keep the muffins light and fluffy.
  5. Fold in Fresh Strawberries: Carefully fold in 1 cup diced fresh strawberries, being gentle to prevent the fruit from breaking down and discoloring the batter.
  6. Bake: Divide the batter evenly into a muffin tin lined with paper cups or greased. Bake at 375°F (190°C) for 18-22 minutes until golden on top and a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Use fresh, ripe strawberries for natural sweetness and moisture.
  • Do not overmix the batter; stir just enough to combine ingredients to avoid dense muffins.
  • Ensure plant milk and oil are at room temperature for better batter consistency.
  • Fold strawberries in last to keep the fruit intact and prevent discoloration.
  • Check doneness starting at 18 minutes to avoid overbaking.

Nutrition

Keywords: vegan, strawberry muffins, dairy-free, egg-free, spring baking, dairy-free muffins, plant-based, quick muffins, healthy snack

Find it online: https://gourmetglazing.com/vegan-strawberry-muffins/