Vegan Strawberry Muffins

5 from 2 votes

Light and fluffy vegan strawberry muffins with oatmeal! Ideal for a breakfast muffin or an afternoon snack. Use fresh strawberries or leftover syrupy strawberries from making a cheong (see notes).

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert, Desserts

Cuisine: All, American, English

Servings: muffins

Calories: 317kcal

Author: Richard Makin

Equipment

1 muffin tin
2 Medium bowls
1 Measuring Jug

Ingredients

170 ml soy milk
1 tablespoon lemon juice
½ teaspoon vanilla extract
60 ml vegetable oil
125 g granulated sugar plus 1 tablespoon for sprinkling
zest of half a lemon
150 g plain white flour aka all purpose flour
1.5 teaspoon baking powder
¼ teaspoon fine sea salt
110 g rolled oats plus extra to sprinkle
150 g strawberries roughly chopped, fresh or semi-dried

Metric - US Customary

Instructions

Preheat the oven to 180 °C and line a 6-well muffin tin with cases.
In a measuring jug, whisk together soy milk, lemon juice, vanilla extract and vegetable oil. Set aside.
170 ml soy milk, 1 tablespoon lemon juice, ½ teaspoon vanilla extract, 60 ml vegetable oil
In a medium bowl combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. Add the whisked wet ingredients to the sugar and whisk together.
125 g granulated sugar, zest of half a lemon
In a separate medium bowl, sieve together the plain white flour, baking powder and fine sea salt. Place 50g of the rolled oats into a blender or food processor and blend until the texture of fine sand. Add to the dry ingredients and whisk together.
150 g plain white flour, 1.5 teaspoon baking powder, ¼ teaspoon fine sea salt, 110 g rolled oats
Add the wet ingredients to the dry ingredients and stir together until just combined. Add the remaining 60g of rolled oats and the chopped strawberries.
150 g strawberries
Divide the batter between the muffin liners and top each muffin with a sprinkle of rolled oats and a sprinkle of granulated sugar. Place in the oven to bake for 30 minutes.
Remove the muffins from the oven and leave to cool in the tin for 10 minutes before removing the muffins from the tin and leaving to cool on a wire cooling rack until room temperature. Serve and enjoy.

Video

Nutrition