Vegan Strawberry Crumble Muffins
Ingredients
Topping
-
¼
cup
pecan halves, chopped
-
2½
tablespoons
coconut palm sugar
-
½
teaspoon
ground cinnamon
-
1½
teaspoons
cold vegan butter
Muffins
-
½
teaspoon
apple cider vinegar
-
1
teaspoon
ground flax seed
-
½
cup
non-dairy milk
-
1½
cups
white whole wheat flour
-
⅔
cup
coconut palm sugar
-
1½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
fine sea salt
-
¼
cup
neutral-tasting oil (sunflower, refined coconut, or avocado)
-
1½
tablespoons
unsweetened apple sauce
-
2
teaspoons
vanilla extract
-
1
teaspoon
orange or lemon zest (optional)
-
1½
cups
chopped strawberries
Instructions
- Preheat the oven to 400°F and grease a muffin tin for 9 muffins.
- Prepare the topping by mixing chopped pecans, coconut palm sugar, and cinnamon in a bowl, then incorporate the vegan butter until sandy in texture and refrigerate.
- Combine apple cider vinegar, ground flax seed, and non-dairy milk in a small bowl and let it thicken for about 5 minutes.
- In a large bowl, whisk together the dry ingredients: flour, coconut palm sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the thickened non-dairy milk mixture with oil, applesauce, vanilla, and citrus zest, then combine with the dry ingredients and add chopped strawberries.
- Spoon the batter into the muffin tin, sprinkle the topping over each muffin, and fill any empty cups with water for moisture.
- Bake for 20-25 minutes until a toothpick comes out clean, then cool in the pan before serving.
Nutrition Facts (estimated)
Servings
9
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
3g
Sodium
100mg
Cholesterol
0mg
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