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Strawberry Love Muffins

My.Sweet.Vegan's picture
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Plain soymilk 3⁄4 Cup (12 tbs)
  Canola oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
  Frozen strawberries 1 Cup (16 tbs), thawed and sliced

Preheat your oven to 375°F (190°C) and grease twelve muffin tins.

Begin by mixing together your dry ingredients (flour through salt) in a large bowl. Gently stir in the soymilk, oil, and vanilla but be careful not to over mix, a few lumps are okay! Fold in the thawed strawberries and pour the batter into your prepared muffin tins, ¾ of the way to the top. Slide your filled tins into the oven and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit for at least 10 minutes before removing them from the pan. Enjoy with someone you love.

Makes 12 Muffins

This recipe is excerpted from My Sweet Vegan written by Hannah Kaminsky. To purchase the book visit To learn about the author, visit her personal award-winning blog Bittersweet.

Recipe Summary

Vegan, Vegetarian

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Average: 3.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1940 Calories from Fat 712

% Daily Value*

Total Fat 81 g124.1%

Saturated Fat 6.2 g31.1%

Trans Fat 0.3 g

Cholesterol 0 mg

Sodium 2349.4 mg97.9%

Total Carbohydrates 280 g93.2%

Dietary Fiber 11.5 g46%

Sugars 119.9 g

Protein 26 g52.9%

Vitamin A 2.4% Vitamin C 174.4%

Calcium 48.4% Iron 68.6%

*Based on a 2000 Calorie diet

Strawberry Love Muffins Recipe