Vegan Strawberry Muffins

5 from 1 vote

These vegan strawberry muffins are super soft, moist, and perfectly sweet. Loaded with tiny bits of strawberries, these are quick, easy, and healthy!

Prep Time10

Cook Time30

Course: Dessert

Cuisine: vegan

Keyword: muffins, strawberry, vegan

Servings:

Calories: 189kcal

Ingredients

250 g flour all-purpose or cake flour (2 cups)
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
150 g light brown sugar or granulated sugar (¾ cup) + extra for sprinkling
80 mL vegetable oil e.g., canola oil (⅓ cup)
½ tsp. vanilla extract
¼ tsp. almond extract optional
180 mL unsweetened almond milk or oat milk (¾ cup)
180 g fresh strawberries hulled and diced (¾ cup) + extra slices for topping

Instructions

Preheat the oven to 220°C (428F) and oil or line a muffin tin with muffin liners.
Wash, hull and dice strawberries and set aside.
Sift and mix flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
In a mixing bowl (of a stand mixer fitted with the paddle attachment or a handheld mixer), mix sugar and oil until well combined (1-2 minutes). Add vanilla and almond extract and milk and mix well.
Add dry ingredients and mix until just combined. Do not overmix. Fold in diced strawberries using a spatula.
Divide batter between 10 to 12 muffin holders filling almost all the way to the top (or ¾ full for a smaller muffin). Sprinkle with some brown sugar or add a thin slice of strawberry if desired.
Bake in a preheated oven at 220°C (428F) for 7-8 minutes. Then, without opening the oven, decrease the temperature to 175°C (350F) and bake for another 20-23 minutes until a skewer inserted into the center comes out clean.
Allow muffins to cool in muffin pan for at least 10 minutes (otherwise they may break apart). Then, transfer to a cooling rack to cool completely.

Nutrition