If there is one thing I can’t emphasize enough, it’s using fresh herbs. Fresh herbs versus dried have the ability to completely transform a dish. As a child, we never had fresh herbs in our home. (truth) As I got older though I soon realized what I was missing, everything.
One of my favorite herbs (cilantro is my #1) is basil. While we all know that it pairs seamlessly with savory dishes, it also is a wonderful addition to just about anything sweet dishes!
What I love about this recipe is everything! It’s quick, easy, packed with strawberries, free of dairy or eggs, uses banana as a binder, is buttery soft, has a hint of basil Basil, perf for brunch entertaining, and perf for any season!
If you’re looking to explore what all the fuss is about with basil and fruit based recipes you have to try this new recipe for vegan Strawberry Basil Muffins! (I promise you’ll be obsessed)
1 cup fresh strawberries, sliced (additional for topping optional)
1 tbsp shredded basil, additional for topping
Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the strawberries, and fill into the muffin cups. Top with additional sliced strawberries, sliced basil, and sugar cane. (I used coarse sugar)
Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake. Allow to cool in the muffin tins, then enjoy!