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Whole Wheat Vegan Strawberry Muffins

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


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


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


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


  • 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!