Loaded Vegan Strawberry Spelt Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water, mixed together)
  • 1½ cups spelt flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ½ cup coconut sugar
  • 1 cup non-dairy milk (I used almond milk)
  • ½ cup vegan butter (I used Earth Balance)
  • 2 tsp vanilla
  • 2 cups strawberries, diced
  1. Preheat oven to 400F and grease a muffin pan, or line with paper or silicone cups.
  2. In a large bowl, mix together the flour, baking powder, salt, cinnamon and coconut sugar.
  3. In a medium bowl, mix together the milk, butter, vanilla and 2 flax eggs.
  4. Add your liquid ingredients to your dry ingredients and stir until everything is combined well. Do not over mix.
  5. Fold in 1½ cups strawberries.
  6. Scoop muffin mix into your muffin pan, filling about ¾ of the way full. Add more diced strawberries to the top (the ½ cup you have remaining).
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Allow to cool for 10 minutes before removing muffins from pan.
*Use soy-free vegan butter to make this dish soy-free.
*Use soy, rice or hemp milk to make this dish nut-free.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/vegan-strawberry-muffins/