Vegan Strawberry Streusel Muffins

Name: Vegan Strawberry Streusel Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 1/2 cups (180g) all-purpose flour; 2/3 cup almond flour*; 2 teaspoons baking powder; 1/4 teaspoon sea salt; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1/4 cup (60 mL) almond milk or other plant-based milk; 3/4 cup (170g) plant-based yogurt**; 1/2 cup (120 mL) pure maple syrup***; 1 large ripe banana, (mashed); 2 tablespoon melted coconut oil ((or neutral oil of choice)); 1 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1/4 cup old-fashioned rolled oats; 1/4 cup organic coconut sugar, (or brown sugar); 3/4 cup pecans or walnuts, (roughly chopped); 1/2 cup fresh strawberries, (diced); 3 tablespoons melted coconut oil ((melted vegan butter, or neutral oil of choice)); 1/4 teaspoon sea salt

Moist and light vegan muffins with fresh strawberries and an irresistible sticky crumble topping! These Vegan Strawberry Streusel Muffins are the perfect easy spring dessert!

⏱️ 45 min 🔪 Prep: 25 min 🔥 Cook: 20 min 📊 Medium 👁️ 31 views

👨‍🍳 Start Cooking

Foto: Rainbow Plant Life

Ingredients

12 servings

1 1/2 cups (180g) all-purpose flour
2/3 cup almond flour*
2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon lemon zest
1 tablespoon lemon juice
1/4 cup (60 mL) almond milk or other plant-based milk
3/4 cup (170g) plant-based yogurt**
1/2 cup (120 mL) pure maple syrup***
1 large ripe banana, (mashed)
2 tablespoon melted coconut oil ((or neutral oil of choice))
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats
1/4 cup organic coconut sugar, (or brown sugar)
3/4 cup pecans or walnuts, (roughly chopped)
1/2 cup fresh strawberries, (diced)
3 tablespoons melted coconut oil ((melted vegan butter, or neutral oil of choice))
1/4 teaspoon sea salt

Steps

Preheat the oven to 425°F/218°C. Line a standard 12-cup muffin tin with liners.
Zest the lemon, them juice it. Mix the almond milk with the 1 tablespoon lemon juice and set aside to curdle.
In a large bowl, whisk together the flour, almond flour, baking powder, and salt. Make a well in the center and add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
Stir the wet ingredients into the dry using a wooden spoon, stirring until it’s just mixed – about 10 to 12 strokes. The batter should be lumpy and not terribly smooth. Don’t overmix, as it will cause the muffins to become dense.
In a small bowl, add all the ingredients for the Streusel Topping. Stir together with a fork until well combined a bit sticky.
Scoop the muffin batter evenly into each lined muffin cup. Top each muffin with a generous amount of the Streusel Topping.
Add the muffin pan to the oven and then reduce the temperature to 350°F/177°C. Bake for 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool on a wire rack for 10-15 minutes before enjoying.