Vegan Strawberry Streusel Muffins
By Nisha Vora · rainbowplantlife.com
50 minMakes 12 muffins
Tender vegan muffins studded with fresh strawberries and topped with a crunchy oat-pecan streusel.
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| prepPreheat oven to 425°F / 218°C. | ||||||
| prepLine a standard 12-cup muffin tin with liners. | ||||||
| 180 g all-purpose flour | Whisk dry ingredients, make well, add wet | Stir until just mixed, ~10–12 strokes | Scoop batter into cups, top with streusel | Bake 425°F / 218°C, 1 min, then 350°F / 177°C, 25 min | Cool on rack 10–15 min | |
| 85 g almond flour | ||||||
| 2 teaspoons baking powder | ||||||
| 1/4 teaspoon sea salt | ||||||
| 1 tablespoon lemon zest | Zest lemon, juice it | |||||
| 1 tablespoon lemon juice | ||||||
| 60 ml almond milk or other plant-based milk | Mix milk with lemon juice, set aside | |||||
| 170 g plant-based yogurt | ||||||
| 120 ml pure maple syrup | ||||||
| 1 large ripe banana, mashed | ||||||
| 2 tablespoons melted coconut oil | ||||||
| 1 teaspoon vanilla extract | ||||||
| 30 g all-purpose flour | Mix streusel ingredients in small bowl | |||||
| 20 g old-fashioned rolled oats | ||||||
| 50 g organic coconut sugar | ||||||
| 85 g pecans or walnuts, roughly chopped | ||||||
| 75 g fresh strawberries, diced | ||||||
| 3 tablespoons melted coconut oil | ||||||
| 1/4 teaspoon sea salt | ||||||
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