Plant-Based Strawberry Muffins

40 minutes
As the back-to-school season approaches, these Strawberry Muffins are the perfect addition to your meal prep and lunchbox essentials. The recipe showcases the delightful synergy of Very Berry flavour from Vegan Pro and the vibrant taste of strawberries, resulting in delicious and nutritious muffins. Using frozen strawberries intensifies their flavour and juiciness, making these muffins a delightful treat for any time of day.

Plant-Based Strawberry Muffins

It's almost back to school, and these muffins will undoubtedly find their place in your meal prep and your lunch boxes! It's been a while since I've cooked with the Very Berry flavour of the Vegan Pro. I had forgotten how well it brought out the taste of the berries. With the addition of strawberries, it is ideal.

I used frozen strawberries here since they taste more pronounced and much juicier. I, therefore, recommend that you simply freeze a few seasonal strawberries so that you always have some on hand.


Ingredients (10 muffins)

3/4 cup Unbleached all-purpose flour
3/4 cup Whole wheat flour
1/2 cup Quick cooking rolled oats
1 serving Vegan Pro - Very Berry
1 tbsp Baking powder
1/2 tsp Baking soda
Pinch of salt

1 tbsp Lemon juice
1 cup Vanilla oat milk
1/2 cup Canola oil
1/3 cup White sugar
2 tsp Vanilla extract
1 cup Frozen strawberries, cut into small pieces


Method : 

1. Preheat the oven to 350°F. Place 10 paper cases in a muffin tin.

2. Mix the dry ingredients together. Set aside.

3. In a large bowl, combine the liquid ingredients. Add the dry ingredients, stirring with a whisk. Add the strawberries and mix gently with a spatula.

4. Divide the batter among the 10 molds. Bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely on a wire rack.

By Katia Bricka
Writer for RAW Nutritional

1 comment

  • Ducharme

    Ces muffins sont délicieux !
    Je les fais aussi avec un mélange de bleuets et canneberges congelés et ce sont mes préférés !

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