Best 4 Vegan Strawberry Muffins Recipes
Indulge in a delightful culinary journey with our tantalizing vegan strawberry muffins, a symphony of flavors that will awaken your senses. These delectable treats are not just a healthier alternative to traditional muffins, but a celebration of fresh strawberries and the power of plant-based ingredients. Each muffin is a burst of vibrant colors, featuring plump and juicy strawberries enveloped in a moist and fluffy crumb. As you bite into these muffins, you'll be greeted with a symphony of sweet and tangy flavors, complemented by a subtle hint of vanilla. These muffins are not only a delightful snack or breakfast option but also a testament to the versatility and deliciousness of vegan baking. With our easy-to-follow recipes, you can create these muffins using everyday ingredients, catering to various dietary preferences and restrictions. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process with precision and ease. So, let's embark on a delightful culinary adventure and create these exquisite vegan strawberry muffins, a true delight for your taste buds and a feast for the eyes.
Here are our top 4 tried and tested recipes!
VEGAN DOUBLE CHOCOLATE STRAWBERRY MUFFINS
I developed this recipe with the goal of making a sweet, chocolatey treat with some strawberries I picked. I had frozen and thawed the strawberries, but you can use fresh if you wish. The muffins use techniques that you will probably recognize from brownie recipes, so they are really a cross between muffins and brownies.
Provided by BB2011
Categories Bar Cookie
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
- In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
- Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
- Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
- Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
- Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
- Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.
Nutrition Facts : Calories 238.6, Fat 11.6, SaturatedFat 3, Sodium 84.9, Carbohydrate 32.9, Fiber 2.1, Sugar 17.8, Protein 3.2
VEGAN STRAWBERRY MUFFINS
These muffins were an experiment that actually turned out pretty good! My two-year-old could have eaten them all the day I made them!
Provided by Oceanura
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
- Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
- Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
- Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
- Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 34.5 g, Fat 0.9 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 219.2 mg, Sugar 17.6 g
NAT'S VEGAN STRAWBERRY MUFFINS
A delicious way to use your summertime strawberry harvest.
Provided by Natalie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.
- Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.
- Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.
- Divide batter into the prepared muffin cups using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 10 minutes; turn out of pans and place on wire racks to continue cooling.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 35.6 g, Fat 11.2 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 161 mg, Sugar 21.4 g
GOOEY VEGAN STRAWBERRY MUFFINS
These muffins make for the perfect morning pick-me-up. Made without dairy or eggs, these treats are perfect for those with food allergies.
Provided by lyfe_girl
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Mix flour, sugar, and baking powder in a bowl. Whisk in almond milk and canola oil. Fold in strawberries. Spoon batter into the prepared muffin cups until the cups are about 3/4 full.
- Bake in the preheated oven until slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 22.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 89.2 mg, Sugar 10.4 g
Tips:
- To ensure your muffins are perfectly moist and fluffy, use ripe, fresh strawberries.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be careful not to overmix the batter. Overmixing can result in tough, dense muffins.
- For a sweeter muffin, add an extra ¼ cup of sugar to the batter.
- If you want a muffin with a streusel topping, combine ½ cup of flour, ½ cup of brown sugar, and ¼ cup of butter in a small bowl. Use your fingers to work the ingredients together until they resemble coarse crumbs. Sprinkle the streusel topping over the batter before baking.
- Store your muffins in an airtight container at room temperature for up to 3 days.
Conclusion:
These vegan strawberry muffins are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, from a casual brunch to a special holiday gathering. With their moist texture, sweet strawberry flavor, and fluffy crumb, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a vegan muffin recipe, give these strawberry muffins a try. You won't be disappointed!
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