Vegan Strawberry Streusel Muffins
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
45 mins
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Servings
12
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Calories
260 kcal
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Course
Dessert, Breakfast, Baked Goods
Vegan Strawberry Streusel Muffins
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 2/3 cup almond flour*
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup (60 mL) almond milk or other plant-based milk
- 3/4 cup (170g) plant-based yogurt**
- 1/2 cup (120 mL) pure maple syrup***
- 1 large ripe banana, mashed
- 2 tablespoon melted coconut oil (or neutral oil of choice)
- 1 teaspoon vanilla extract
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 1/4 cup organic coconut sugar, or brown sugar
- 3/4 cup pecans or walnuts, roughly chopped
- 1/2 cup fresh strawberries, diced
- 3 tablespoons melted coconut oil (melted vegan butter, or neutral oil of choice)
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 425°F/218°C. Line a standard 12-cup muffin tin with liners.
- Zest the lemon, them juice it. Mix the almond milk with the 1 tablespoon lemon juice and set aside to curdle.
- In a large bowl, whisk together the flour, almond flour, baking powder, and salt. Make a well in the center and add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
- Stir the wet ingredients into the dry using a wooden spoon, stirring until it’s just mixed – about 10 to 12 strokes. The batter should be lumpy and not terribly smooth. Don’t overmix, as it will cause the muffins to become dense.
- In a small bowl, add all the ingredients for the Streusel Topping. Stir together with a fork until well combined a bit sticky.
- Scoop the muffin batter evenly into each lined muffin cup. Top each muffin with a generous amount of the Streusel Topping.
- Add the muffin pan to the oven and then reduce the temperature to 350°F/177°C. Bake for 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool on a wire rack for 10-15 minutes before enjoying.
Notes
- * Don’t have almond flour? You can just substitute with more all-purpose flour, though I find that a little almond flour brings a more tender texture and a little richness to the muffins.
- ** Be sure to read the notes in the “Ingredient Rundown” section for types of yogurt to use.
- *** You can use a bit less syrup if you are watching your sugar intake.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
165mg
(7%)
Potassium
125mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
12IU
(0%)
Vitamin C
8mg
(9%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 165mg | 7% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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