If there is one concept I love on the weekends, it’s a fab muffin! I typically love just half of one warm with vegan butter, but there is nothing that compares! While I love waffles and pancakes, the texture doesn’t hold up like a muffin will and so it makes for a great treat to reach for throughout the week.
If you don’t know, I’m the vegan muffin queen and have created countless varieties using the SAME BASE!! That way you can approach your muffins the same way and mix up the fillings for a fuss free recipe.
What’s fab about these vegan muffins, is everything! It’s my quick, easy, and affordable staple recipe, packed with fresh berries, moist but dense like a muffin should be, perf for summer great for any season, can easily be made in bulk, perf for brunch entertaining, have aesthetic appeal, and even low added sugar!
If you’re searching for that staple muffin recipe or love all things strawberry, you have to try these classic vegan Strawberry Muffins!!
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.
Whisk the flour, sugar, baking powder and salt in a large bowl.
Add melted coconut 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) Fold in half of the diced strawberries saving the other half to throw on top, and fill into the muffin cups.
Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. I like to tent the muffins mid bake to prevent the tops from drying out. If the tops are browning too much, you can also turn down the heat to 375 for the remaining bake.