These vegan muffins are moist and light with fresh strawberries and an irresistible sticky crumble topping; they are the perfect easy spring dessert!
Ingredients
1 tbsp
Lemon peel (zest)
1 tbsp
Lemon juice
1/4 cup
Almond milk, unsweetened
(or other plant-based milk)
1 1/2 cup
All-purpose white flour
2/3 cup
Almond Flour
2 tsp
Baking powder
1/4 tsp
Sea Salt
3/4 cup
Yoso Almond and Cashew Strawberry Yogurt
1/2 cup
Maple syrup, pure
1 large
Banana (s)
(ripe, mashed)
2 tbsp
Coconut oil
(melted; or neutral oil of choice)
1 tsp
Vanilla extract, pure
1/4 cup
All-purpose white flour
1/4 cup
Oats, dry
(old-fashioned rolled)
1/4 cup
Coconut sugar
(or brown)
3/4 cup
Pecans
(or walnuts, roughly chopped)
1/2 cup
Strawberries
(fresh, diced)
3 tbsp
Coconut oil
(melted, or neutral oil of choice)
1/4 tsp
Sea Salt
Instructions
Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin tin with liners.
Zest the lemon, then juice it. Mix the almond milk with the lemon juice and set aside to curdle.
In a large bowl, whisk together the wheat 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.
To prepare the streusel topping, stir together the wheat flour, oats, coconut sugar, pecans, strawberries, coconut oil, and sea salt in a small bowl, 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.
