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
Ingredient Image
What Makes This Recipe Unique
These muffins are a delicious way to enjoy fresh strawberries in a healthy, plant-based treat. They are moist, flavorful, and perfect for a quick breakfast or snack. Plus, they use simple ingredients that you can feel good about.
Simple Cooking Tips
- Use ripe strawberries for the best natural sweetness and flavor.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Directions
Heat your oven to 350°F (175°C) and line two 12-cup 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 and stir just until everything is moistened. Fold in the walnuts. Using an ice cream scoop makes it easy to portion the batter evenly into the muffin cups. Pop them 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.
Perfect Side Pairings
Serve these muffins warm with a spread of your favorite plant-based butter or jam. They also pair nicely with a cup of tea or coffee for a cozy morning or afternoon treat.
Proper Storage Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag and thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, just thaw and drain them well to avoid extra moisture in the batter.
What can I substitute for flaxseed meal?
You can use chia seeds or an extra tablespoon of applesauce as a binder.
How do I store these muffins to keep them fresh?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the muffins?
Yes, wrap them individually and freeze for up to 3 months. Thaw at room temperature before eating.
Is there a nut-free option for the walnuts?
You can omit the walnuts or replace them with seeds like pumpkin or sunflower seeds.
Can I replace avocado oil with another oil?
Yes, use a neutral oil like canola, vegetable, or melted coconut oil.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; it should come out clean or with a few crumbs attached.
Can I make these muffins gluten-free?
Try using a gluten-free flour blend, but results may vary slightly in texture.
