Vegan Strawberry Muffins

These vegan strawberry muffins are packed with fresh strawberry flavour, perfectly moist and sweet, but healthier than most. They come together in only 15 minutes with no more than 8 ingredients.

Course Dessert

Cuisine Western

Prep Time 15

Cook Time 40

Total Time 55

Servings muffins

Ingredients

1 cup rolled oats
1 ⅓ cup all-purpose flour
¾ cup sugar
1 ½ teaspoon baking powder
½ cup coconut oil, melted
¾ cup plant-based milk
1 teaspoon vanilla extract
1 cup fresh strawberries, thinly sliced

Instructions

Preheat the oven to 356°F (180°C). Grease the cups on your muffin tin with oil, or line them with paper muffin cups.
In a large bowl, combine oats, flour, sugar and baking powder. In a smaller bowl, mix melted coconut oil with plant milk and vanilla extract.
Pour wet ingredients into dry and stir until combined. Gently fold in the strawberries and give it one final stir.
Divide the batter evenly between the 6 muffin cups. Fill them ¾ of the way full, as they will rise quite a bit.
Bake for 35 to 40 minutes, until the tops look golden brown, or a toothpick inserted into the middle of a muffin comes out clean.
Place the whole tin on a cooling rack to cool. You can keep the muffins in a sealed container for up to three days.

Notes

Storing Instructions: these muffins will stay fresh when stored in an airtight container at room temperature for up to 3 days.

Nutrition