Vegan Strawberry Muffins
These vegan strawberry muffins are packed with fresh strawberry flavour, perfectly moist and sweet, but healthier than most. You can whip them up with only 15 minutes of prep time and no more than 8 ingredients.
ingredients
- 1 cup rolled oats
- 1 ⅓ cup all-purpose flour
- ¾ cup sugar
- 1 ½ teaspoon baking powder
- ½ cup coconut oil, melted
- ¾ cup plant-based milk
- 1 teaspoon vanilla extract
- 1 cup strawberries, thinly sliced
instructions
- Preheat the oven to 356°F (180°C). Grease the 12 cups on your muffin tin with oil, or line them with paper muffin cups.
- In a large bowl, combine oats, flour, sugar and baking powder. In a smaller bowl, mix melted coconut oil with plant milk and vanilla extract.
- Pour wet ingredients into dry and stir until combined. Gently fold in the strawberries and give it one final stir.
- Divide the batter evenly between the 12 muffin cups. Fill them ¾ of the way full, as they will rise quite a bit.
- Bake for 30 to 35 minutes, until the tops look golden brown, or a toothpick inserted into the middle of a muffin comes out clean.
- Place the whole tin on a cooling rack to cool. You can keep the muffins in a sealed container for up to three days.
notes
- Storing Instructions: these muffins will stay fresh when stored in an airtight container at room temperature for up to 3 days.
nutrition
Nutrition Facts
Vegan Strawberry Muffins
Amount per Serving
Calories
210
% Daily Value*
Fat
10
g
15
%
Saturated Fat
8
g
50
%
Sodium
22
mg
1
%
Potassium
109
mg
3
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
2
g
4
%
Vitamin A
1
IU
0
%
Vitamin C
7
mg
8
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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