Go Back
–+ servings
Print
Two Muffins On Top Of One Another

Vegan Strawberry Muffins

Eggless strawberry muffins that are soft and fluffy.

Course Dessert
Cuisine vegan
Keyword vegan strawberry muffins
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins
Calories 259 kcal

Ingredients

  • 350 g Self-raising flour
  • ½ Teaspoon Baking powder
  • 140 g Caster sugar
  • 100 g Soft light brown sugar
  • 160 g Vegan margarine, melted
  • 270 ml Unsweetened soy milk
  • 1 Teaspoon Strawberry extract (can sub for vanilla extract)
  • 300 g Fresh chopped strawberries (coat them in 1/2 tablespoon of flour to prevent them from sinking to the bottom)

Instructions

  1. Preheat your oven to 180°C (or 160°C if you're using a fan or convection oven). Line a muffin tin with 12 muffin liners.

  2. In a large bowl, mix together the flour, baking powder, caster sugar and brown sugar.

  3. Add the melted margarine, soy milk and strawberry extract. Mix well until you have a smooth batter.

  4. Gently fold in the chopped strawberries.

  5. Divide the batter equally between the 12 cases and bake for 20-30 minutes. Baking time will vary depending on how deep your cases are. You'll know they're ready when a toothpick through the centre comes out clean.

  6. Let the muffins cool in the tin for 10 minutes then transfer them to a wire rack to cool completely.

Recipe Notes

  • Best enjoyed on the day of baking but can be stored in an airtight container for up to 48 hours.
Nutrition Facts
Vegan Strawberry Muffins
Amount Per Serving (1 muffin)
Calories 259 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 76mg3%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 22g24%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.