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Vegan Whole Wheat Strawberry Muffins

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Whole Wheat Vegan Strawberry Muffins

Vegan-Whole-Wheat-Strawberry-Muffins-6

The Breakfast King strikes again!

These healthy whole wheat strawberry muffins were gobbled up quickly because they were freaking amazing. The perfect thing to nosh on while sipping coffee and watching Novak and Andy blast yellow bullets at one another in the men’s final of the French Open. Did you see it?  Wow! Good stuff.

Strawberries are taking center stage in my kitchen this month because they’re in season and I’m in love with them. They’re so juicy and sweet right now and I can’t get enough. You probably already figured that out because I posted this strawberry recipe last week.

Sunday morning breakfasts are almost always made by my husband, aka the Breakfast King. He loves to cook as much as I do, and Sunday morning is his day in the kitchen.

Okay, strawberry muffins. You. Need. To. Make. These.

Vegan Whole Wheat Strawberry Muffins! This healthy and delicious recipe is bursting with fresh seasonal strawberries and nutty whole wheat flour. You have to try them. www.veganosity.com

They’re made with whole wheat flour and it gives them a beautiful texture and a nice nutty flavor that compliments the sweet strawberries. It’s also the perfect flour for baking if you’re using fresh fruit because the water in the fruit doesn’t break it down and cause the muffins to be mushy in the middle.

Here’s a tip for better consistency of your muffins: Let them cool upside down on a wire rack so any extra moisture in the muffin moves back toward the top. Bye-bye soggy bottoms.

Okay, let’s make these pretty pillows of vegan goodness.

Vegan Whole Wheat Strawberry Muffins! This healthy and delicious recipe is bursting with fresh seasonal strawberries and nutty whole wheat flour. You have to try them. www.veganosity.com

How to Make Vegan Whole Wheat Strawberry Muffins in Six Easy Steps

  1. Dice the strawberries.
  2. Whisk the wet ingredients together in a mixing bowl.
  3. Whisk the dry ingredients together in a medium bowl.
  4. Fold the dry ingredients into the wet, then fold in the strawberries and sprinkle with cinnamon sugar.
  5. Scoop the batter into the wells of the muffin pan.
  6. Bake until golden brown.

Now they’re ready to eat, and trust me, you won’t be able to eat just one.

Vegan Whole Wheat Strawberry Muffins! This healthy and delicious recipe is bursting with fresh seasonal strawberries and nutty whole wheat flour. You have to try them. www.veganosity.com

Take advantage of strawberry season and whip up a batch of this delicious and simple vegan whole wheat strawberry muffin recipe soon. You can freeze them in an air tight container for up to a month, that way you’ll have them on hand for those busy mornings when you don’t have time to make muffins but you really want one.

If you’re loving this fruitful season as much as I am take a look at some of my other delicious muffin recipes made with fruit, like these:

Chunky Monkey Chocolate Banana Muffins

Crispy Vegan Corn and Blueberry Muffins

Cherry Vanilla Glazed Muffins

Lemon Blueberry Muffins

Vegan Whole Wheat Strawberry Muffins! This healthy and delicious recipe is bursting with fresh seasonal strawberries and nutty whole wheat flour. You have to try them. www.veganosity.com

Tell me:

What’s your favorite summer fruit?

Have you been taking advantage of strawberry season?

Did you watch the Men’s Final of the French Open? What did you think?

Do us a favor, we want to show the world that plant-based foods are delicious and exciting. So let’s connect and share all of this awesomeness with the world. Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.

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Nutrition

Calories

238 cal

Fat

2 g

Carbs

51 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields On Dozen

Vegan Whole Wheat Strawberry Muffins

Simple and healthy vegan whole wheat strawberry muffins.

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • • One banana
  • • 1/8 cup canola oil
  • • 1 teaspoon of pure vanilla extract
  • • Juice of 1/2 lemon
  • • 1 1/2 cups almond milk
  • • 2 cups of whole wheat flour
  • • 2 teaspoons baking powder
  • • 1 pinch of sea salt
  • • 1/4 teaspoon ground cinnamon
  • • 1/3 cup fine granulated sugar
  • • 1 cup of fresh diced strawberries – diced into 1 centimeter pieces
  • • Cinnamon sugar for sprinkling

Instructions

  1. Preheat your oven to 385° and lightly grease your favorite muffin tin with cooking spray.
  2. Wash and dice the strawberries into 1 centimeter size pieces
  3. In a medium mixing bowl, mash the banana until there are no lumps. Add the canola oil, lemon juice, vanilla extract and almond milk and whisk to mix.
  4. In a separate mixing bowl, combine the whole wheat flour, baking powder, sea salt, cinnamon and sugar. Mix the dry ingredients fully but don't combine with the wet ingredients just yet.
  5. OK, it's show-time! Add the dry ingredients to the wet and fold them together until barely moistened. Add the strawberries and fold them into the mixture, minimizing the amount of mixing.
  6. Using an ice-cream scoop, place some batter in each well of your muffin tin. Sprinkle a bit of cinnamon sugar over the top and place the tin in the oven on the center rack.
  7. Check on the muffins after fifteen minutes. They will be a light golden color and a toothpick inserted into the center of the largest one will come out clean when they are done baking.
  8. Place the tin on a wire rack for five minutes to cool, then invert the muffins onto the rack and allow them to sit upside-down for a few minutes. This will allow any extra moisture in the bottoms to move back toward the tops for better consistency.
  9. ENJOY!
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https://www.veganosity.com/vegan-whole-wheat-strawberry-muffins/

 Vegan Whole Wheat Strawberry Muffins! This healthy and delicious recipe is bursting with fresh seasonal strawberries and nutty whole wheat flour. You have to try them. www.veganosity.com

 

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Comments

  1. Trish says

    June 6, 2016 at 11:00 am

    This looks soooo good and I have all the ingredients :) One question: can I do away with the oil and replace with apple sauce/banana or is that a bad idea? I'm trying to go in the direction of more plant-based as my vegan lifestyle sometimes isn't so healthy :) Dr Greger says we don't need any oil apart from what we get from whole foods so I'm trying that route but of course it's hard. I'm making these little beauties no matter what, oil or not!!
    Reply

    • Linda Meyer says

      June 6, 2016 at 12:01 pm

      Hi Trish! Thank you so much. :) You can leave the oil out (no substitutions necessary) but the texture won't be the same. The oil makes the crust of the muffin a little crisp and the center moist. It's really a matter of preference. I totally hear what you're saying about added oil, and I really don't use much in my recipes as I try to eat as healthy as possible. This is my husband's recipe and he is a firm believer in putting a small amount of oil in his muffins and waffles, it's all a matter of preference. Let me know what you think!
      Reply

  4. Natalie says

    June 6, 2016 at 8:29 pm

    I have been strawberry-ing it up over here, they are so good and on sale right now! But I have not put any in muffins yet. These fluffy berry-laced beauties look so very scrumptious, I would have one for breakfast or dessert (or both!) I have to try that upside down trick, I've never seen that before. Plus I'm sure it would confuse a lot of people "Why are the muffins upside down?" which perhaps would discourage them from stealing my muffins haha :D
    Reply

    • Linda Meyer says

      June 6, 2016 at 11:57 pm

      Hahaha! I don't think your upside down muffins would discourage anyone from eating them. :) I'm tempted to go off of my blog schedule and post a traditional strawberry shortcake recipe this week, but I think that might be overkill. Thanks, Natalie!
      Reply

  5. Trish says

    June 6, 2016 at 8:48 pm

    I've made them and I've eaten a few already ... sigh. I did alter the recipe a smidge because I'm trying real hard limiting oil and sugars ... double sigh. So I did away with the oil and added another banana. I also used date sugar. They looked gorgeous and they tasted oh-so-very good - just a hint of sweetness in a wholesome tasting muffin! Thank you, Linda, or should I be thanking your husband, for a tasty treat that I feel good about eating ;) But of course the bad part is that I can't stop eating them ... triple sigh.
    Reply

  9. Donna says

    June 8, 2016 at 3:39 am

    Oh yum, these sound amazing! We just picked up some super sweet strawberries from the markets this weekend, and this is the perfect recipe to try with them :)
    Reply

  10. Molly Kumar says

    June 8, 2016 at 4:59 am

    There's nothing like a fresh homemade muffins and by adding fresh strawberries you just made them even more delicious! What a perfect looking summer muffins.
    Reply

  11. alisamarie says

    June 8, 2016 at 3:55 pm

    It's been ages since I've made strawberry muffins and these look too perfect! Going on my "make soon" list!
    Reply

  12. nicoleanndawson says

    June 8, 2016 at 4:18 pm

    We have absolutely been taking advantage of strawberry season. The hardest part is keeping them around long enough to make something because my kids eat them like candy.
    Reply

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