Vegan, free of refined sugar, and super moist! These fruit-filled breakfast muffins are the perfect grab-and-go breakfast, snack, or dessert! Make a batch and enjoy them throughout the week!
Course Breakfast, Snack
Cuisine Vegan
Keyword strawberry muffins, vegan muffins
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 15muffins
Calories 135kcal
Author Anjali Lalani
Ingredients
1.25cupstrawberries, diced into small pieces
coconut oil spray, or your favorite baking spray or oil
Whisk together all the Dry Ingredients in a medium mixing bowl.
In another larger mixing bowl, whisk together all the Wet Ingredients listed above.
Slowly fold the dry ingredients into the wet ingredients a few spoonfuls at a time using a mixing spoon until all the ingredients are completely combined, being careful not to over-mix.
Slowly fold in the freshly diced strawberries with a mixing spoon, being careful not to overmixl.
Lightly spray coconut oil onto the muffin pan to avoid the muffins from sticking in the pan once they are done. This method works great, and I highly prefer it to using muffin liners. Alternatively you can slightly grease the muffin tin with coconut oil.
Spoon the batter into each muffin tin so that each is about 2/3 full.
Bake in the oven for about 25-30 minutes until a toothpick inserted into the center of one muffin comes out clean.
Remove the muffin pan from the oven and cool for 10 minutes.
Slowly turn the muffin pan upside down and gently tap. The muffins should easily fall out. Place the muffins on a cooling rack.
Enjoy at room temperature, or slightly warmed, with or without some Vegan Earth Balance Butter.