Strawberry Streusel Muffins
Moist and light vegan muffins featuring fresh strawberries and a crunchy walnut streusel. Infused with lemon and naturally sweetened with maple syrup and banana, these bakery-style treats are perfect for spring breakfasts or snacks.
Instructions
- 1
Preheat your oven to 425°F/218°C and line a standard 12-cup muffin tin with paper liners.
- 2
In a small container, combine the almond milk (0.25 cup) and lemon juice (1 tbsp). Set aside for about 5 minutes to curdle into vegan buttermilk.
- 3
In a large mixing bowl, whisk together the all purpose flour (1.5 cup), almond flour (0.67 cup), baking powder (2 tsp), and sea salt (0.25 tsp). Create a well in the center and pour in the lemon zest (1 tbsp), prepared milk mixture, plant based yogurt (0.75 cup), pure maple syrup (0.5 cup), mashed banana (1), coconut oil (2 tbsp), and vanilla extract (1 tsp).
- 4
Using a wooden spoon, gently stir the wet ingredients into the dry using roughly 10 to 12 strokes. Ensure the batter remains lumpy and avoid overmixing to keep the muffins light.
- 5
Prepare the streusel by stirring together all purpose flour (0.25 cup), rolled oats (0.25 cup), coconut sugar (0.25 cup), walnuts (0.75 cup), strawberries (0.5 cup), coconut oil (3 tbsp), and sea salt (0.25 tsp) in a small bowl until sticky.
- 6
Divide the batter evenly among the muffin cups and top generously with the streusel. Place in the oven, immediately reduce the heat to 350°F/177°C, and bake for 25 minutes until a toothpick comes out clean.
- 7
Transfer the muffins to a wire rack and allow them to cool for 15 minutes before serving.
Nutrition Facts
Per portion