Recipe: Vegan Strawberry Muffins

from Co-op member Nina

Vegan Strawberry Muffins

1 cup strawberries whole

¼ cup maple syrup or honey (if using honey, not vegan)

¼ cup almond milk, or rice milk, or soy milk

1 tsp. lemon juice

½ tsp. vanilla extract

1 cup white whole wheat flour or white flour

½ tsp. baking soda

½ tsp. baking powder

¼ tsp salt


6 tablespoons confectioner’s sugar

4 tsp strawberry puree

A few drops of vanilla extract

Preheat oven to 350

Prepare muffin pan by greasing lightly, or putting in paper liners

Place the strawberries in a Cuisinart and puree. Measure out 1/3 cup plus 2 tablespoons of puree and put in a bowl. Add maple syrup or honey, non-dairy milk, lemon juice, vanilla extract. Put dry ingredients in another bowl. Add strawberry mixture to dry ingredients. Blend gently. Fill each muffin liner with about a tablespoon of batter each. Bake for about 10 minutes. Use remaining ingredients to make icing for muffins.

I double the recipe because it makes very little. I also poured it into a bigger round baking pan, and let it cool- then added whipped cream to the top, and sliced strawberries. No longer vegan, but you can make a vegan version of whipped cream and do the same thing. It is also good if a tablespoon of unsweetened powdered cocoa is added to the dry ingredients.


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