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. 
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! 
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water, mixed together)
- 1 1/2 cups spelt flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup coconut sugar
- 1 cup non-dairy milk (I used almond milk)
- 1/2 cup vegan butter (I used Earth Balance)
- 2 tsp vanilla
- 2 cups strawberries, diced
- Preheat oven to 400F and grease a muffin pan, or line with paper or silicone cups.
- In a large bowl, mix together the flour, baking powder, salt, cinnamon and coconut sugar.
- In a medium bowl, mix together the milk, butter, vanilla and 2 flax eggs.
- Add your liquid ingredients to your dry ingredients and stir until everything is combined well. Do not over mix.
- Fold in 1 1/2 cups strawberries.
- Scoop muffin mix into your muffin pan, filling about 3/4 of the way full. Add more diced strawberries to the top (the 1/2 cup you have remaining).
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes before removing muffins from pan.
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