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Why Everyone Loves This Recipe
These muffins are light, fluffy, and bursting with fresh strawberry flavor. They’re completely vegan, making them a great choice for anyone avoiding animal products. Plus, they’re easy to make and perfect for a healthy snack or breakfast treat.
Helpful Chef Tips
- Use ripe strawberries for the best natural sweetness.
- Don’t overmix the batter; stir just until combined to keep the muffins tender.
- Preheat your oven fully to ensure even baking and a nice rise.
- Don’t overmix the batter; stir just until combined to keep the muffins tender.
- Preheat your oven fully to ensure even baking and a nice rise.
Directions
Warm your oven to 350°F (175°C) and lining two 12-cup muffin tins with paper liners. In a large bowl, mix together the flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt. In another bowl, combine the strawberries, strawberry puree, applesauce, and oil. Pour the wet ingredients into the dry and stir just until everything is moistened. Fold in the walnuts gently. Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Serving Options To Try
Enjoy these muffins warm with a spread of vegan butter or a drizzle of maple syrup. They also pair nicely with a cup of tea or plant-based milk for a cozy morning or afternoon snack.
Storing Leftovers
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, keep them in the fridge for up to a week or freeze them individually wrapped for up to three months. Thaw at room temperature before serving.
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