Vegan Strawberry Muffin with Whole Wheat Flour

Showing are a few vegan strawberry muffins placed on a cooling rack

5 from 1 vote

Vegan Strawberry Muffin with Whole Wheat Flour

These moist and tender vegan strawberry muffins are healthy yet so delicious. Using whole wheat flour makes these muffins more nutritious, but as tasty as the white flour version, I promise! Makes for a great afternoon healthy snack or even breakfast. Also, completely egg-free and dairy-free.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: dairy-free, egg-free, freezer-friendly, healthy, muffin, nut-free, Vegan

Servings: muffins

Calories: 169kcal

Author: Jessica Laroche

Equipment

Electric mixer optional

Ingredients

2 tbsp ground flaxseeds (+ 5 tbsp water)
1 cup vegan plain milk unsweetened, choose nut-free if necessary
1 tsp apple cider vinegar
1 cup fresh strawberries (+ 2 tsp of flour) diced
1 ¾ cups white whole wheat flour
2 tsp baking powder aluminium free, if possible
¼ tsp baking soda
½ tsp salt
½ cup coconut sugar
4 tbsp coconut oil room temperature
1 tsp vanilla extract

Instructions

Pre-heat the oven to 375°. Line a standard muffin pan with 10 paper liners.

Prepare the ingredients

Make the flax eggs by whisking the ground flaxseeds with the 5 tbsp of water. Set aside.
Curdle the milk by combining the plant-based milk with the apple cider vinegar. Set aside.
Combine the diced strawberries with 2 tsp of flour. Set aside.

Prepare the batter

In a medium bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, combine the coconut oil, coconut sugar, vanilla extract and flax eggs. Use an electric mixer to beat until smooth and uniform (tiny clumps of coconut oil are fine). You can also use a large hand held whisk, but be sure to break up all the coconut oil clumps (use a fork to mash them if needed).
To the creamed sugar, add the curdled milk and stir to combine. Then, add the dry ingredients and beat until smooth without over mixing the batter.
When the batter is uniform, gently fold in the diced strawberries using a spatula. Also, scrape the bottom of the bowl making sure there are no dry clumps left.
Divide the batter in between the 10 muffin paper liners. Bake for 22 minutes. Check for doneness by poking using a tooth pick: it should come out clean.

Video

Notes

Store the cooled down muffins at room temperature in an air-tight container for up to 2 days (transfer to the fridge for up to 5 days). The muffins can also be frozen for up to 3 months in an air-tight container.
You can use frozen strawberries, but thaw them first and drain well in a colander. You can also use other berries such as blackberries and blueberries.
For a gluten-free recipe, use a 1:1 gluten-free flour such as from King Arthur.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition