THE RECIPE JOURNAL · Breakfast
Vegan Strawberry Muffins from Nat
These delicious muffins are packed with fresh strawberries and perfect for a healthy breakfast or snack. Easy to make and completely plant-based, they’re sure to brighten your day with every bite.
FROM THE KITCHEN • Vegan Strawberry Muffins from Nat
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lining two 12-cup muffin tins with paper liners. In a large bowl, mix together the flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt. In a separate 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 gently. Use an ice cream scoop or spoon to divide the batter evenly into the muffin cups. Pop them in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Why you’ll love it
These muffins are light, fluffy, and naturally sweetened with fresh strawberries. They make a perfect breakfast treat or a healthy snack any time of the day. Plus, they are completely plant-based, making them suitable for vegans and anyone looking to enjoy a wholesome baked good.
How to serve
Enjoy these muffins warm with a smear of vegan butter or your favorite nut butter. They also pair well with a cup of tea or coffee for a cozy afternoon snack. For a fun twist, try topping them with a dollop of dairy-free yogurt and extra fresh fruit.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate for up to a week or freeze for up to three months. When ready to eat, thaw at room temperature or warm gently in the oven.
