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
Icing
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.