Ingredients:
– **Dry Ingredients:**
– 2 cups whole wheat pastry flour or oat flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– **Wet Ingredients:**
– 1/2 cup vegan butter, melted and slightly cooled (or coconut oil)
– 3/4 cup panela sugar (or coconut sugar)
– 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set aside for 5 minutes)
– 1 teaspoon vanilla extract
– 1/2 cup plant-based yogurt (such as almond or coconut yogurt)
– 1/2 cup plant-based milk (such as almond milk or oat milk)
– **Add-Ins:**
– 1 1/2 cups fresh strawberries, hulled and chopped
Instructions:
- **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
– Line a 12-cup muffin tin with colorful paper liners or grease it lightly with coconut oil or non-stick spray.
- **Prepare the Strawberries:**
– Wash, hull, and chop the strawberries into small pieces. Set aside.
- **Prepare the Dry Ingredients:**
– In a large bowl, whisk together the whole wheat pastry flour (or oat flour), baking powder, baking soda, and salt.
- **Prepare the Wet Ingredients:**
– In another bowl, beat the melted vegan butter (or coconut oil) and panela sugar together until well combined.
– Add the flax eggs, vanilla extract, plant-based yogurt, and plant-based milk. Mix until smooth.
- **Combine Wet and Dry Ingredients:**
– Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Do not over mix.
- **Add the Strawberries:**
– Gently fold in the chopped strawberries until evenly distributed throughout the batter.
- **Fill the Muffin Tins:**
– Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- **Bake the Muffins:**
– Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
– Remove the muffins from the oven and let them cool in the tin for about 5 minutes.
– Then transfer the muffins to a wire rack to cool completely.
- **Serve and Enjoy:**
– Enjoy the Berry Sunshine Muffins warm or at room temperature.
– These muffins are perfect for breakfast, snacks, or a sweet treat any time of the day.
Tips:
– You can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them well before adding to the batter.
– For an extra touch of sweetness, sprinkle a little panela sugar on top of the muffins before baking.
– If you like, you can add a teaspoon of lemon zest to the batter for a hint of citrus flavor.
– Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze for longer storage.
These plant-based **Berry Sunshine Muffins** are bursting with fresh strawberry flavor and vibrant colors. Enjoy this healthy and delightful treat!