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Strawberry Cilantro Muffins – Vegan Breakfast Bliss

Course muffin topping, muffins, snacks
Cuisine vegan breakfast
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 9 muffins

Ingredients

for the dry ingredients

  • 1 cup organic flour
  • 1 cup organic whole wheat pastry flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon sea salt
  • 1/2 cup organic cane sugar
  • 11/4 cups fresh organic strawberries cut into bite size pieces
  • 1/4 cup lightly packed cilantro leaves chopped

for the wet ingredients

  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 3 tablespoons aquafaba chickpea liquid

for the topping

  • 2 tablespoons Earth Balance
  • 2 tablespoons flour
  • 4 tablespoons whole oats
  • 1 tablespoon organic brown sugar

Instructions

  1. Preheat oven to 425 F.
  2. Spray muffin cups with spray olive oil or line with cupcake liners.
  3. In a medium bowl, combine dry ingredients, including the straberries and cilantro.
  4. In a separate bowl pour in the almond milk and apple cider vinegar. Wait about 3 minutes, add the rest of the wet ingredients and mix well.
  5. Pour the wet ingredients into the dry and mix lightly until all ingredients are incorporated.
  6. Mix the streusel topping in a ramekin or small bowl with your fingers until crumbly.
  7. Divide batter among 9-10 muffin cups until cups are full.
  8. Sprinkle with streusel topping.
  9. Bake for 5 min, then REDUCE oven temp to 350.
  10. Bake for another 18-20 minutes until toothpick inserted in muffin comes out dry.
  11. Cool for 10 minutes in pan then remove to baking rack.
  12. After cooled completely, can be frozen in a freezer safe bag.