Vegan Strawberry Muffins Food

VEGAN STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
• Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
• Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
• Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
• Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

NAT'S VEGAN STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.
• Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.
• Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.
• Divide batter into the prepared muffin cups using an ice cream scoop.
• Bake 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.

VEGAN STRAWBERRY MUFFINS

Steps:

• Preheat your oven to 375 degrees. Grease 12 muffin tins.
• Mix together dry ingredients.
• In another bowl, mix soymilk, oil, and vanilla, but be careful not to over-mix. It should be a bit lumpy.
• Mix the wet and dry ingredients, fold in the strawberries, and spoon batter into muffin tins.
• Bake for 15 - 20 minutes, or until a toothpick comes out dry.
• Allow to sit for at least 10 minutes inside the pan, then remove them and place on a cooling rack.

VEGAN DOUBLE CHOCOLATE STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
• In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
• Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
• Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
• Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
• Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
• Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.