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Loaded Vegan Strawberry Spelt Muffins

August 15, 2014 7 Comments

Vegan-Strawberry-Muffins
The best way to wake up in the morning? With muffins in your face. Duh. Strawberry muffins were on the menu for me last week, since we had just scored a huge lot of strawberries from a local farm for next to nothing. We threw a ton in the freezer for smoothies, and I also whipped up a batch of these delicious vegan strawberry muffins. Strawberry-Muffins-Vegan I used spelt flour for these muffins because I love the mild nutty, sweet flavour that it gives to my baked goods. It’s also much better for you than many other flours on the market! These muffins were just begging for strawberries so I loaded them up, even adding a bunch more on top, right before baking. This ensured that you got a taste of strawberry with every bite you took. Deeeelish! If you’re looking for a yummy breakfast to wake up to, try these strawberry muffins. Make them the night before and store them at room temperature, and when morning comes – dig in! Strawberry-Muffins

Loaded Vegan Strawberry Spelt Muffins
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Vegan Insanity
Recipe type: Breakfast
Serves: 12
Ingredients
  • 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
Instructions
  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.
Notes
*Use soy-free vegan butter to make this dish soy-free.
*Use soy, rice or hemp milk to make this dish nut-free.
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Strawberry-Vegan-Muffins

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Filed Under: Breakfast, Recipes Tagged With: muffins, nut free option, oil free, quick and easy, soy free

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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