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These are the yummiest strawberry muffins ever – light & fluffy inside with a satisfying crumbly streusel top! Your email address will not be published. Here’s why you’ll love these healthy strawberry muffins: These muffins are the easiest thing I’ve made in a long time, and will take just 15 minutes of prep time before you have them baking in the oven (and that includes peeling and dicing the mango). If you tried this recipe, please don't forget to rate it, or leave a comment below! Comment? Mix wet ingredients in one bowl, and dry ingredients in another. Don’t have the time to make it right now? Whether you’re looking for a healthier sweet snack, an easy summer dessert, or a delicious way to put fresh strawberries to good use, these muffins have got you covered. Vegan recipes made easy – with simple ingredients, quick cooking time, and amazing taste. After much anticipation, these vegan strawberry muffins were a total knockout and we ate all 12 of them in one day! Posted by Gabrielle in Breakfast, Cooking, Easter, Muffins, Sweets, Valentine's Day | 0 comments . If using silicone muffin cups, place them on a glass casserole dish to prevent the bottoms from burning. ★☆ Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. If there is one concept I love on the weekends, it’s a fab muffin! Gently fold in the strawberries and mango, and give it one final stir. They thaw quickly and you can slice them and be on your way. Bake these muffins on the. For standard-size muffins line 10 muffin cups. You can whip them up with only 15 minutes of prep time and no more than nine ingredients. If using frozen berries, you can make them easier to slice by running them in water for a little bit. Pour wet ingredients into dry and stir until combined. Bake for 30-35 minutes. ★☆ There’s nothing better than a sweet, sun-ripened strawberry picked fresh and savored before it lands in the bucket. Whisk the flour, sugar, baking powder and salt in a large bowl. I typically love just half of one warm with vegan butter, but there is nothing that compares! I’m your host, Shan! Find out more about me →, Copyright © 2020 Spoonful of Kindness Ltd I used Miyoko’s butter, which is mostly made of coconut oil, so I think coconut oil would work as well. Fresh vegan recipes delivered straight to your inbox plus a FREE Vegan Dessert E-Book with over 40 recipes! Strawberry Muffins {gluten free} Growing up on the farm, I whined and complained a lot about doing outdoor chores because I’d much rather be inside reading a book instead of getting hot and sweaty in the garden….that is unless the chore was picking strawberries!. Just make sure that if you’re not using a non-stick baking tin, you generously grease the tin with coconut oil. Finely chop the mango and quarter the strawberries. In a large bowl, combine oats, flour, sugar and baking powder. https://www.allrecipes.com/recipe/35757/strawberry-oat-muffins The recipe calls for mango and strawberries, and you can technically use either fresh or frozen. Chickpea Curry with Sweet Potatoes (Vegan). More about me here. recipe for strawberry muffins, strawberry muffins, strawberry muffins recipe, strawberry muffins vegan, vegan muffins. Do not over mix. You can keep the muffins in a sealed container for up to three days. Designed by Elegant Themes | Powered by WordPress, If you’re searching for that staple muffin recipe or love all things strawberry, you have to try these classic vegan. I typically love just half of one warm with vegan butter, but there is nothing that compares! This site uses Akismet to reduce spam. Mix the streusel ingredients in a small bowl until a crumbly mixture is formed. Gently fold in strawberries. These muffins will stay fresh when stored in an airtight container at room temperature for up to three days. However, if possible, I would recommend using sweet, perfectly ripe fresh fruits. If you don’t know, I’m the vegan muffin queen and have created countless varieties using the SAME BASE!! If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds. I love to hear from you. These vegan strawberry muffins are packed with fresh strawberry and mango flavour, perfectly moist and sweet, but healthier than most. * Percent Daily Values are based on a 2000 calorie diet. *Full discount code provided post email confirmation! If using frozen berries, you can make them easier to slice by running them in water for a little bit. Here’s how you do it: 1. My kids were asking me to make strawberry muffins for weeks, ever since I had promised to make muffins for every weekend. Add melted coconut oil, mashed banana, room temp almond milk and vanilla extract, to a bowl and whisk until smooth. I find that fresh strawberries are the best in the summertime, and the rest of the year I like to use frozen. You can use the base for countless muffin recipes, SHARE A PHOTO + TAG EAT DRINK SHRINK or #EatDrinkShrink. Fill them 3/4 of the way full, as they will rise quite a bit. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. Also, the streusel topping in this recipe is totally optional – although I highly recommend it. Privacy Policy. Learn how your comment data is processed. I like to tent the muffins mid bake to prevent the tops from drying out. You can use fresh or frozen strawberries in this recipe. Healthy No-Bake Chocolate Oatmeal Cookies, Every bite is packed with fresh fruity flavour, Easily portable - perfect for summer picnics, on-the-go-breakfast or easy snack, If you have an oven with a fan setting, make sure it’s turned off, as this can cause the tops to burn too quickly while the centre remains undercooked. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. If there is one concept I love on the weekends, it’s a fab muffin! 5. Your email address will not be published. What’s fab about these vegan muffins, is everything! 3. Grease the 12 cups on your muffin tin with oil, or line them with paper muffin cups. Oat Flour: To make your own oat flour for these oat flour blueberry muffins, simply process oats (regular or certified gluten-free) in a blender or grinder, until you achieve a fine meal. However, if you’re making these muffins for a picnic or to eat them on-the-go, I would recommend using paper liners, as they’re much easier to transport that way. Question? Your email address will not be published. While I love waffles and pancakes, the texture doesn’t hold up like a muffin will and so it makes for a great treat to reach for throughout the week. ★☆. This recipe was first published in July 2018 and updated in June 2020 with new images, an instructional video, and additional baking tips.

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