Vegan Strawberry Streusel Muffins
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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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
Description
This recipe uses a blend of all-purpose and almond flours along with leavening agents to provide lift. Mashed banana and vegan yogurt add moisture and richness, complemented by lemon zest and juice for brightness. The batter is stirred minimally to keep a light crumb without becoming dense.
The streusel topping combines oats, nuts, coconut sugar, and coconut oil for a crunchy, sweet finish contrasting the soft muffin beneath. Fresh strawberries diced into the topping bring freshness and slight tartness that balances the sweetness.
Baked initially at a higher temperature then lowered, these muffins develop a golden-brown crust while staying moist inside. The combination of textures and flavors makes these muffins appealing for breakfast or snacks.
If almond flour is unavailable, it can be substituted with additional all-purpose flour, though almond flour adds tenderness. Adjust the syrup amount to taste depending on desired sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt sea salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup almond milk or other plant-based milk; 60 mL
- 3/4 cup plant-based yogurt 170g
- 1/2 cup maple syrup pure; 120 mL
- 1 banana mashed, large ripe
- 2 tablespoon coconut oil or neutral oil of choice, melted
- 1 teaspoon vanilla extract
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats old-fashioned
- 1/4 cup coconut sugar or brown sugar, organic
- 3/4 cup pecans roughly chopped, or walnuts
- 1/2 cup strawberries diced, fresh
- 3 tablespoons coconut oil melted vegan butter, or neutral oil of choice, melted
- 1/4 teaspoon salt 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
- Substitute almond flour with all-purpose flour if needed, but almond flour enriches texture and flavor.
- Select plant-based yogurt varieties suitable for baking to ensure proper moisture and texture.
- Adjust maple syrup quantity to control sweetness according to preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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