Nat's Vegan Strawberry Muffins recipe

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Ingredients

3 cups all-purpose flour
2 cups vegan brown sugar
½ cup flaxseed meal
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
2 cups fresh strawberries, chopped
2 cups fresh strawberry puree
1 cup applesauce
¾ cup avocado oil
1 cup chopped walnuts

Nutrition Info

249.2 calories
carbohydrate: 35.6 g
cholesterol: : -
fat: 11.2 g
fiber: 2.1 g
protein: 3.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 161 mg
sugar: 21.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.

  2. Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.

  3. Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.

  4. Divide batter into the prepared muffin cups using an ice cream scoop.

  5. 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.

Recipe Yield

24 muffins

Recipe Note

A delicious way to use your summertime strawberry harvest.

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