These Vegan Strawberry Muffins are very aromatic and airy. The combination of sublimated strawberries with vanilla extract is a pleasure. These vegan muffins are without refined sugar. They are perfect for breakfast and snacks. Even the next day, the muffins remain soft.
The idea of this recipe came to me spontaneously. A package of freeze-dried strawberries was lost in the pantry of my kitchen. I tried to use it in its entirety in a cheesecake recipe. But to be honest, it didn’t turn out very well. And I was faced with the question of what to do with her?
I decided to use a blender to turn strawberry pieces into powder. And then add it to different recipes. Recipe Vegan Strawberry Muffins first experiment. You will now learn how to cook them.
Ingredients for Vegan Muffins
All the ingredients in our recipe are the most ordinary. I use them in other recipes as well. The basis of vegan muffins is whole wheat flour. If you want to make gluten-free muffins, replace it with oat flour. Flakes are also suitable as oat flour. To do this, grind oatmeal in a blender or coffee grinder.
Another interesting ingredient is almond flour. Almonds make the texture loose. If you don’t use nuts, just add whole wheat flour instead.
As a sweetener, as usual, coconut sugar. It has a pleasant caramel aftertaste. Coconut sugar can be replaced with any sweetener you like.
Our recipe will not do without liquid. Today it is not sweet oat milk and refined sunflower oil. Instead of sunflower oil, any vegetable oil is suitable. Oat milk can simply be replaced with water. We will also need a little vanilla extract and baking powder. The ingredients are ready, let’s proceed to the preparation of muffins.
How to make Vegan Strawberry Muffins
First, preheat the oven to 180°C/350°F. Then put paper inserts in the cells of the form. Or fry with oil. And proceed to the test.
We will do the entire cooking process in one bowl. First of all, mix whole wheat flour, almond flour, coconut sugar, frozen strawberry powder and baking powder.
Then add oat milk, refined sunflower oil and vanilla extract. Mix everything well. You should get a dough of medium thickness. Fill the cells of the form with the finished dough using a pastry bag. I fill the cells almost to the edge of the inserts. Then the muffins are higher.
Bake the muffins for 20 minutes until a toothpick comes out clean. When ready, cool the muffins in the form on the table. Store the muffins in a tightly closed container on the counter for three days.
Make Vegan Strawberry Muffins and write your comments.
Enjoy your meal!
Be healthy and love yourself!
Vegan Strawberry Muffins (Refined Sugar Free)Course: Vegan
1 cup (130g) whole wheat flour
0.5 cup (50g) almond flour
3 tablespoons (20g) refined sunflower oil
4 tablespoons (60g) coconut sugar
200g unsweetened oat milk
1.5 (7g) teaspoons baking powder
1 teaspoon vanilla extract
2 tablespoons (10g) freeze-dried strawberry powder
- Turn on the oven to 180°C/350°F. Put paper inserts in the cells of the form. Or fry with oil.
- Mix whole wheat flour, almond flour, coconut sugar, frozen strawberry powder and baking powder.
- Add oat milk, refined sunflower oil and vanilla extract.
- Using a pastry bag, fill the cells of the form. I fill the cells almost to the edge of the inserts.
- Bake the muffins for 20 minutes until a toothpick comes out clean. When ready, cool the muffins in the form on the table. Store the muffins in a tightly closed container on the counter for three days.
- Cup 250 ml.