Strawberry and Flaxseed Vegan Muffins
Equipment
- Large Mixing Bowl
- Hand Mixer
- 6 Cup Muffin Tray
- Spatula
- Measuring Cups
- Muffin Liners
Ingredients
- 2 1/4 Cups Wheat Flour
- 4 Teaspoons Baking Powder
- 2 Tablespoons Flax meal for Egg substitution
- 1/2 Teaspoons Salt
- 2/3 Cup Coconut Sugar for batter
- 1/4 Cup Flax meal or seeds that have been milled
- 1 Cup Soy Milk
- 1/3 Cup Neutral Cooking Oil
- 2 Teaspoons Vanilla Extract
- 1 Cup Strawberries chopped in small pieces
Optional Garnishes
- 1 Whole Strawberry cut in coins makes them look cute
- 6 Teaspoons Cane Sugar to create a crust on top of muffins you won't regret it
Instructions
- Turn on your oven to 400F. Make flax eggs combining 2 tablespoons of flax meal with 6 tablespoons of water. Chop the strawberries in small pieces.
- Sift all of the dry ingredients so that there is no clumps.
- Add the chopped strawberries to the dry mix. This will help them not sink to the bottom of the muffins. Then add the milk and oil to the batter and mix well using a whisk or hand mixer. The batter will be thick this is normal.
- Add the batter to the muffin tray using a spatula and garnish the top with strawberry coins and sprinkle about 1 teaspoon of can sugar on the top of the muffins. Bake for 30 minutes on 400F or until a toothpick comes out clean.
- Enjoy with coffee, hot chocolate or soy milk.
Notes
I hope you enjoyed today's recipe and that you will give it a go. Don't forget to sign up for my newsletter because I make new recipes every week.
Learn how to grow your own strawberries here.
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