Vegan Strawberry Muffins recipe

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Ingredients

cooking spray
2 cups soy milk
¾ cup unsweetened applesauce
2 tablespoons white vinegar
4 teaspoons vanilla extract
2 ½ cups white whole wheat flour
2 cups turbinado sugar
1 cup whole wheat flour
1 cup rolled oats
2 teaspoons baking soda
1 teaspoon salt
1 cup diced strawberries

Nutrition Info

155.3 calories
carbohydrate: 34.5 g
cholesterol: : -
fat: 0.9 g
fiber: 3 g
protein: 3.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 219.2 mg
sugar: 17.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.

  2. Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.

  3. 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.

  4. Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.

  5. Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

Recipe Yield

2 dozen muffins

Recipe Note

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!

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