Ingredients
- 3 cups all-purpose flour
- 2 cups vegan brown sugar
- ½ cup flaxseed meal
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2 cups fresh strawberries, chopped
- 2 cups fresh strawberry puree
- 1 cup applesauce
- ¾ cup avocado oil
- 1 cup chopped walnuts
What Makes This Recipe So Good
These muffins are light, fruity, and perfect for anyone avoiding animal products. They are naturally sweetened with fresh strawberries, making them a delicious and wholesome treat for breakfast or snack time.
Simple Cooking Tips
- Use ripe, fresh strawberries for the best flavor and moisture.
- Don’t overmix the batter; fold ingredients gently to keep muffins fluffy.
- Check doneness by inserting a toothpick in the center—it should come out clean or with a few crumbs.
- Don’t overmix the batter; fold ingredients gently to keep muffins fluffy.
- Check doneness by inserting a toothpick in the center—it should come out clean or with a few crumbs.
Directions
Heat your oven to 350°F (175°C) and line two muffin tins with paper liners. In a big 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 ones and gently mix until everything is just combined. Fold in the walnuts. Scoop the batter evenly into the muffin cups—an ice cream scoop works perfectly for this. Pop the trays in the oven and bake for about 25 minutes, or until a toothpick comes out clean when you test a muffin. Let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Serving Inspiration
Enjoy these muffins warm with a spread of vegan butter or a drizzle of maple syrup. They also pair wonderfully with a cup of plant-based milk or a fresh fruit salad for a balanced snack.
Proper Storage Tips
Store 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 individually wrapped for up to three months. Thaw at room temperature before serving.
