Nut, Egg & Dairy Free Strawberry Muffins (Vegan)
Delicious allergy friendly strawberry muffins made without nuts, egg and dairy that are not only vegan but easily made gluten free.
Equipment
- Immersion/stick blender with jug or food processor
- chopping board
- knife
- 1 12 hole muffin pan
- 12 muffin cases
- 1 large mixing bowl
- 1 mixing spoon
- measuring cups and spoons
- 1 Wire cooling rack
Ingredients
- 2 cups self raising flour (gluten free if required)
- 2 teaspoons baking powder
- ⅔ cup caster sugar
- ¼ cup vegetable oil (eg canola)
- ½ teaspoon vanilla extract
- 1 cup strawberry puree (approximately 1 x 250g punnet/half a pound clamshell container of fresh strawberries)
- ¼ cup non dairy milk (eg oat)
- 3 additional strawberries (quartered) to decorate
Instructions
- Preheat the oven to 180C/375F.
- Line a 12 hole muffin pan with paper muffin cases, cupcake liners or reusable silicone muffin liners.
- Wash and hull strawberries to remove the leaves. Set aside 3 strawberries for decoration.
- Place the rest of the strawberries in a jug and blend to a smooth puree using an immersion/stick blender. Alternatively, use a food processor to make the strawberry puree.
- Add the flour, baking powder and caster sugar to a large mixing bowl and stir thoroughly to combine.
- Make a well in the centre of the dry ingredients and add the vegetable oil, vanilla extract, strawberry puree and non-dairy milk. Mix well by hand until the ingredients form a smooth batter.
- Spoon the mixture into the muffin cases, filling almost to the top.
- Cut extra strawberries into quarters and gently place one piece on top of each muffin to decorate.
- Place the muffin tray in the oven and bake for approximately 15 minutes, or until muffins are lightly browned. (If using gluten free flour, you may need to leave the muffins in the oven for an extra minute or two until they brown evenly.)
- Remove the muffin pan from the oven and allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.
Notes
Your delicious vegan strawberry muffins can be kept in an air tight container for 3 days. If you have used gluten free flour, the muffins will soften and lose the crunchy muffin top more quickly. Enjoy them fresh out of the oven for best results. Individually wrapped muffins can also be frozen for up to 2 months to enjoy later. We prefer them served warm if they have been frozen. (Calories are approximate)