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Vegan Strawberry Muffins

5 from 6 reviews

These moist, fluffy, and tender vegan strawberry muffins are probably my most beloved muffin recipe. The sweet nostalgic strawberry flavor, combined with the beautiful red color, is a real winner. Top it off with an irresistible crumb topping, and your friends and family will love you.

Ingredients

Scale

Crumb Topping:

  • 1/4 cup all-purpose unbleached flour
  • 2 tablespoons all-natural cane sugar
  • 2 tablespoons almond flour
  • 1/4 teaspoon cardamom
  • pinch of salt
  • 1/4 cup chopped almonds
  • 2 tablespoon vegan margarine (earth balance or coconut oil)

Wet Ingredients:

  • 1 cup unsweetened almond milk
  • 1 tablespoon fresh lemon juice
  • 1/4 cup unsweetened apple sauce
  • 1 teaspoon vanilla
  • 1/4 cup canola oil or coconut oil

Dry Ingredients: 

  • 1 1/2 cup all-purpose unbleached flour
  • 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 1/3 cup all-natural cane sugar
  • 1/4 teaspoon cardamom

Fresh Fruit:

  • 1 cup fresh strawberries, chopped

Instructions

  • Preheat oven to 375F
  • Add muffin liners to a standard muffin tin.
  • In a small bowl, combine flour, almond flour, sugar, chopped almonds, cardamon, salt and plant-based margarine. Mix until the mixture resembles a crumb-like consistency.  Set aside.
  • In a small bowl, add the milk and lemon juice. Set aside for 4-5 minutes until the milk begins to curdle.
  • Add the remaining wet ingredients:  apple sauce, vanilla, and oil. Stir gently to combine.  Set aside.
  • In a large bowl, combine the dry ingredients:  flour, almond flour, baking powder, salt, sugar, and cardamon. Stir well to combine.
  • Add the wet mixture to the dry mixture. Gently stir to combine. The batter should be slightly lumpy.
  • Gently fold in the fresh strawberries.
  • Divide the batter equally among 12 muffin cups.
  • Sprinkle the crumb topping on the top of each muffin.
  • Bake at 375F for 20-22 minutes until a toothpick comes out “almost” clean. It can have a couple of tiny crumbs attached.
  • Transfer to a cooling rack.  Be sure to cool completely before freezing.
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