Vegan Strawberry Muffins

Serves 12 | Prep time: 20 mins | Cooking time: 22 mins

INGREDIENTS

• 1 cup fresh strawberries, chopped

Crumb Topping

• 1/4 cup all-purpose unbleached flour
• 2 Tbsp all-natural cane sugar or alternative vegan sugar
• 2 Tbsp almond flour
• 1/4 tsp cardamom
• pinch of salt
• 1/4 cup chopped almonds
• 2 Tbsp vegan margarine (earth balance or coconut oil)

Wet Ingredients

• 1 cup unsweetened almond milk
• 1 Tbsp fresh lemon juice
• 1/4 cup unsweetened apple sauce
• 1 tsp vanilla
• 1/4 cup canola oil or coconut oil

Dry Ingredients

• 1 1/2 cup all-purpose unbleached flour
• 1/2 cup almond flour
• 1 Tbsp baking powder
• 1/3 cup all-natural cane sugar or alternative vegan sugar
• 1/4 tsp cardamom

METHOD

1. Preheat oven to 190C/375F and add muffin liners to a standard muffin pan.
2. In a small bowl, combine flour, almond flour, sugar, chopped nuts, cardamon, salt and plant-based margarine. Mix until the mixture resembles a crumb-like consistency. Set aside.
3. In a small bowl, mix the milk and lemon juice. Set aside for 4-5 minutes until the milk begins to curdle.
4. Add the remaining wet ingredients: apple sauce, vanilla, and oil. Stir gently to combine.  Set aside.
5. In a large bowl, combine the dry ingredients: flour, almond flour, baking powder, salt, sugar, and cardamon. Stir well to combine.
6. Add the wet mixture to the dry mixture. Gently stir to combine. The batter should be slightly lumpy.
7. Gently fold in the fresh strawberries.
8. Divide the batter equally among 12 muffin cups. Sprinkle the crumb topping on the top of each muffin.
9. Bake for 20-22 minutes until a toothpick comes out “almost” clean. It can have a couple of tiny crumbs attached.