Nat's Vegan Strawberry Muffins
A delicious way to use your summertime strawberry harvest.
- Serves: 24 persons
- 3cups all-purpose flour
- 2cups vegan brown sugar
- ½cup flaxseed meal
- 1teaspoon baking soda
- 1tablespoon ground cinnamon
- 1teaspoon salt
- 2cups fresh strawberries, chopped
- 2cups fresh strawberry puree
- 1cup applesauce
- ¾cup avocado oil
- 1cup chopped walnuts
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.
Step 2Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.
Step 3Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.
Step 4Divide batter into the prepared muffin cups using an ice cream scoop.
Step 5Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 10 minutes; turn out of pans and place on wire racks to continue cooling.