Vegan Strawberry Muffins

Julie/ The Simple Veganista

12 Muffins

Ingredients

• 1/3 cup sugar (pure cane, coconut, or pure maple syrup)
• 1/3 cup olive oil or vegan butter (at room temp)
• 1 teaspoon vanilla extract
• 1 cup non-dairy milk (almond, cashew, oat, soy, etc)
• 2 cups gluten-free flour
• 2 1/2 teaspoons baking powder
• pinch of salt
• 1 1/2 cups of strawberries, diced (plus extra for topping)

Instructions

1. Preheat oven to 350° F. Line a muffin tin with parchment paper liners or lightly grease with oil.
2. In the bottom of a large mixing bowl, add the sugar and oil/butter, mix well. Add the vanilla and non-dairy milk, stir to combine. Lastly, add the flour, baking powder, and salt, mix until combined.
3. Toss in the strawberries and gently fold them into the batter.
4. Fill each muffin-lined hole with batter. For uniformity, fill muffin tin using a ¼ measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.
5. Optionally, add a few strategic strawberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops.
6. Place in the oven on the center rack and bake for 30 – 35 minutes. Let cool a few minutes and enjoy warm or at room temperature

If using frozen strawberries, let them defrost just enough to dice them and toss with flour before adding to the batter to help soak up the extra juices they release during baking.

Testing for doneness: To test for doneness, insert a wooden toothpick into the center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.

Storing:

• Counter & Fridge: Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
• Freezer: Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

Oil-free: In place of oil, sub with unsweetened applesauce. Muffin may be a bit denser, but still delicious.