Vegan Strawberry Muffins
Here is a quick and easy homemade strawberry vegan muffin recipe. If you
are looking for a delicious, tasty, and moist muffin for a vegan diet then try
this one out. Amazing vegan strawberry mini muffin bites you won’t want to
pass up!
Yummy and healthy vegan muffin recipe that is great for a grab and go
breakfast for those hectic mornings or just to enjoy a tasty treat. With
a few vegan essential ingredients you can make these amazing strawberry
muffins.
The whole family will love these muffins including kids. These are
definitely vegan friendly and the BEST muffin idea. You could even switch out
the strawberries to make: blueberry muffins or raspberry muffins.
Learn how to make these vegan muffins now!
The strawberries in these muffins make them so moist and delicious. They
make a perfect vegan dessert or snack. So grab your vegan essential
ingredients and bake up some tasty muffins. These vegan mini muffins are
bursting with flavor.
Preheat the oven to 360 F. Cover your muffin tins with a thin layer of coconut
oil and sprinkle with desiccated coconut to prevent the muffins from sticking.
Keep the tin in the fridge until you prepare the batter.
Chop up the strawberries. Make sure you have some more beautiful pieces
to top the muffins.
Mix the applesauce with coconut milk and coconut sugar.
To the same bowl, add coconut sugar, desiccated coconut, flour, baking soda,
and baking powder. You can also mix the dry ingredients in a separate bowl,
but I always like to save the dishes and mix them gently on top of the wet
ingredients. Works every time!
Mix the batter, but definitely do not overmix. Stop mixing as soon as you
don’t have any more dry lumps of flour.
Fill the muffin tins halfway, press some strawberry pieces in the batter
and then cover with the rest of the dough. Top with the prettier strawberry
pieces and bake for 20 minutes.
Let the muffins cool for 10 minutes before removing them from the tins.
The muffins are the best while still a little warm!
Please remember to SHARE on Facebook and PIN IT📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
Ingredients
- 1 ¼ cup applesauce (unsweetened)
- 1 cup coconut milk
- 2 tbsp coconut sugar
- ¾ cup desiccated coconut + a little extra to cover the tins
- 1 ¼ cups flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 cup strawberries
- Coconut oil to cover the muffin tins
Instructions
- Preheat the oven to 360 F. Cover your muffin tins with a thin layer of coconut oil and sprinkle with desiccated coconut to prevent the muffins from sticking. Keep the tin in the fridge until you prepare the batter.
- Chop up the strawberries. Make sure you have some more beautiful pieces to top the muffins.
- Mix the applesauce with coconut milk and coconut sugar.
- To the same bowl, add coconut sugar, desiccated coconut, flour, baking soda, and baking powder. You can also mix the dry ingredients in a separate bowl, but I always like to save the dishes and mix them gently on top of the wet ingredients. Works every time!
- Mix the batter, but definitely do not overmix. Stop mixing as soon as you don’t have any more dry lumps of flour.
- Fill the muffin tins halfway, press some strawberry pieces in the batter and then cover with the rest of the dough. Top with the prettier strawberry pieces and bake for 20 minutes.
- Let the muffins cool for 10 minutes before removing them from the tins. The muffins are the best while still a little warm!
Recipe Notes
Cooking time: 30 min
Yields: 24 mini muffins
Vegan Strawberry Muffins
Leave a Reply