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Vegan Strawberry Muffins

Vegan Strawberry Muffins
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Deliciously light and fruity Vegan Strawberry Muffins bursting with fresh berries and made entirely from plant-based ingredients. These muffins offer a perfect balance of natural sweetness and fluffy texture, ideal for breakfast, snacks, or on-the-go treats. Easy to prepare with common pantry staples and fully vegan, they suit a variety of dietary needs and preferences.

Ingredients

Scale

Fresh Ingredients

  • 1 cup fresh ripe strawberries, washed and chopped

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 3/4 cup sugar or maple syrup (adjust to taste)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup plant-based milk (almond, soy, or oat milk)
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare Your Ingredients: Wash and chop fresh strawberries into small, bite-sized pieces. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and a pinch of salt to ensure even rising and a solid foundation for the batter.
  3. Combine Wet Ingredients: In a separate bowl, mix the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar to bring moisture and tenderness, replacing eggs and dairy.
  4. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing; small lumps are fine to keep muffins light and fluffy.
  5. Fold in Strawberries: Gently fold the chopped strawberries into the batter, distributing them evenly without crushing to prevent the batter from turning pink.
  6. Bake: Divide the batter evenly among muffin cups and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool for a few minutes before serving.

Notes

  • Use fresh strawberries; frozen berries can make batter watery.
  • Do not overmix the batter to avoid dense muffins.
  • Use room temperature plant-based milk and oil for better mixing.
  • Check oven temperature with a thermometer to avoid over- or under-baking.
  • Allow muffins to cool to firm up and enhance flavors.

Nutrition

Keywords: vegan muffin, strawberry muffin, plant-based muffin, vegan breakfast, dairy-free, egg-free, easy vegan recipe

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