Whole Wheat Vegan Strawberry Muffins
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.
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.
How to Make Vegan Whole Wheat Strawberry Muffins in Six Easy Steps
- Dice the strawberries.
- Whisk the wet ingredients together in a mixing bowl.
- Whisk the dry ingredients together in a medium bowl.
- Fold the dry ingredients into the wet, then fold in the strawberries and sprinkle with cinnamon sugar.
- Scoop the batter into the wells of the muffin pan
.
- Bake until golden brown.
.Now they’re ready to eat, and trust me, you won’t be able to eat just one.
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
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?
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Fat
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Yields On Dozen
Simple and healthy vegan whole wheat strawberry muffins.
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- • 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
- Preheat your oven to 385° and lightly grease your favorite muffin tin with cooking spray.
- Wash and dice the strawberries into 1 centimeter size pieces
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- ENJOY!
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