Vegan Strawberry Muffin

    30 minutes

    An egg-free, dairy-free vegan strawberry muffin! These are delicious and so easy to make. They freeze well and will keep for several days in an air-tight container.

    1 person made this

    Serves: 12 

    • 1 punnet (250g) fresh strawberries
    • 3/4 cups (175g) caster sugar
    • 3 cups (375g) plain flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 cup (125ml) apple sauce
    • 1/2 cup (125ml) canola oil
    • 1 cup chocolate chips (opt.)

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 175 degrees C and place cupcake papers in the muffin tin and set aside.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle with 1/3 of the sugar, stir, and set aside.
    3. Sift flour, cinnamon, salt and baking soda in large bowl, add the remaining sugar and mix well.
    4. Puree the strawberries with the apple sauce then add the oil and puree to homogenise, it doesn't have to be smooth, just mixed.
    5. Add strawberry mixture to flour mixture, blending until dry ingredients are just moist. Stir in chocolate chips.
    6. Fill each muffin tin and bake until an inserted skewer comes out clean.
    7. Let cool in tin on a wire rack for 10 minutes. Take out muffins and let cool completely.

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