Indulge in the sweet simplicity of these delightful vegan strawberry muffins. Bursting with fresh strawberry flavor and a hint of vanilla, these muffins are perfect for a wholesome breakfast, a midday treat, or a guilt-free dessert.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray. (5 minutes)

02

Step

In a large bowl, whisk together the soy milk, unsweetened applesauce, white vinegar, and vanilla extract. (2 minutes)

03

Step

In a separate large bowl, sift together the white whole wheat flour and whole wheat flour. Add the rolled oats, baking soda, and salt. (5 minutes)

04

Step

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Let the batter rest for 5 minutes. (7 minutes)

05

Step

Gently fold in the diced strawberries. (3 minutes)

06

Step

Fill the prepared muffin tins about 2/3 full with the batter. (5 minutes)

07

Step

Bake in the preheated oven for 30 to 40 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean. (35 minutes)

08

Step

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For best results, use fresh, ripe strawberries. If using frozen strawberries, thaw them completely and pat them dry before folding them into the batter.
Turbinado sugar adds a lovely caramelized flavor and a slightly crunchy top, but you can substitute it with regular granulated sugar if desired.
To add a nutty flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter along with the strawberries.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.