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Whole Wheat Vegan Strawberry Muffins
Course
Breakfast, Snack
Cuisine
American
Keyword
muffins, Strawberry, Whole Wheat
Prep Time
12
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
32
minutes
minutes
Servings
12
muffins
Ingredients
Dry Ingredients
1½
cups
+ 2 tbsp whole wheat flour
½
cup
organic white sugar
½
tsp
salt
2
tsp
baking powder
Wet Ingredients
⅓
cup
vegan butter
melted
¼
cup
unsweetened applesauce
⅔
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)
1¾
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!