Whole Wheat Vegan Strawberry Muffins

Whole Wheat Vegan Strawberry Muffins

I don’t know why, but I’ve been a little muffin crazy lately! Most recently I shared these delicious Vegan Blueberry Streusel Muffins and now I’m back with some amazing Whole Wheat Vegan Strawberry Muffins!

This is new territory for me because I usually work with all-purpose flour. I purchased a bag of whole wheat flour over the holidays because I was testing out a new bread recipe (still working on that one…). Since then it’s just been sitting on the shelf… until now! #Quarantine has encouraged me to try new things (mainly because I have no choice lol) so that’s how these Whole Wheat Vegan Strawberry Muffins came along.

Whole Wheat Vegan Strawberry Muffins

How to Make Vegan Strawberry Muffins

Making these Whole Wheat Vegan Strawberry Muffins was super easy! First, you’ll start with rounding up all of the dry ingredients and mixing them together. Then add in the wet ingredients and whisk together until just combined. The batter will be a little lumpy, but that’s okay! Careful not to over-mix. Next, gently fold in the strawberries.

Whole Wheat Vegan Strawberry Muffins

These muffins bake pretty quickly, so be sure to set your timer and check them after 20 minutes. Once they’re finished, you should be able to gently press them down and have the tops bounce back up.

It’s important to let these vegan strawberry muffins cool completely before adding the drizzle. If you don’t, the drizzle will melt and will not harden as is in the pictures.

Whole Wheat Vegan Strawberry Muffins

How to Store these Strawberry Muffins

The best way to store these strawberry muffins is by placing them in a tupperware safe container and storing them in the fridge. When doing this, I simply reheat them for about 5-6 seconds. This usually brings them to room temperature and they’re perfect for enjoying right away. Alternatively, you could freeze these muffins if you’re interested in keeping them for a longer period of time.

Whole Wheat Vegan Strawberry Muffins

I know you’ll love these muffins! They’re moist, perfectly sweetened and filled with strawberries. Give this recipe a try and let me know what you think of them in the comments below!

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Whole Wheat Vegan Strawberry Muffins
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5 from 2 votes

Whole Wheat Vegan Strawberry Muffins

Course Breakfast, Snack
Cuisine American
Keyword muffins, Strawberry, Whole Wheat
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 12 muffins

Ingredients

Dry Ingredients

  • cups + 2 tbsp whole wheat flour
  • ¼ cup unsweetened applesauce
  • ½ cup organic white sugar
  • ½ tsp salt
  • 2 tsp baking powder

Wet Ingredients

  • cup vegan butter melted
  • cups unsweetened almond milk + 2 tsp apple cider vinegar
  • ½ tsp vanilla extract
  • ¼ cup unsweetened almond milk

Fruit

  • 1 cup diced fresh strawberries (about the size of a pea)

Drizzle

  • 5 tbsp powdered sugar
  • 1-2 drop vanilla extract (optional)
  • tsp water

Instructions

  • Preheat oven to 400°
  • Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
  • In a large mixing bowl, mix together the dry ingredients.
  • Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
  • Gently fold in the strawberries, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan lined with cupcake holders.  
  • Bake for 20 minutes in the oven or until the top of a muffin bounces back up after gently touching.
  • Remove from the oven and set aside to cool.
  • Once the muffins have cooled completely, mix together the ingredients for the drizzle and then drizzle the mixture over the muffins.
  • Enjoy!

5 Comments

  1. 5 stars
    So delicious! I ran out of apple sauce so I used 1/2 a banana instead of the 1/2 cup of apple sauce. Also I added 1/2 of walnuts for an extra crunch. I will definitely be making these again!!

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