Description
Delicious vegan strawberry streusel muffins featuring a moist banana and plant-based yogurt batter, topped with a crunchy pecan oat streusel. These muffins offer a perfect balance of fruity freshness and sweet, crumbly topping, ideal for breakfast or snacks.
Ingredients
Scale
Muffin Batter
- 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 tablespoons melted coconut oil (or neutral oil of choice)
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced
Streusel Topping
- 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
- 3 tablespoons melted coconut oil (or melted vegan butter or neutral oil of choice)
- 1/4 teaspoon sea salt
Instructions
- Preheat Oven: Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin tin with muffin liners to prevent sticking and make removal easy.
- Prepare Lemon Milk Mixture: Zest the lemon and then juice it. Mix the almond milk with the 1 tablespoon lemon juice and set aside to allow it to curdle, which helps create a buttermilk effect for tenderness.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt to evenly distribute the leavening agent and salt.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the lemon zest, lemon milk mixture, plant-based yogurt, pure maple syrup, mashed banana, melted coconut oil, and vanilla extract.
- Combine Batter: Stir the wet ingredients into the dry using a wooden spoon. Mix just until combined with about 10–12 strokes. The batter should be lumpy and not smooth to avoid dense muffins, so do not overmix.
- Prepare Streusel Topping: In a small bowl, combine the flour, rolled oats, coconut sugar, chopped pecans or walnuts, melted coconut oil, and sea salt. Stir with a fork until the mixture is well combined and slightly sticky.
- Assemble Muffins: Spoon the muffin batter evenly into the lined muffin cups. Evenly distribute the streusel topping over each muffin, pressing lightly so it adheres during baking.
- Bake Muffins: Place the muffin pan into the oven, then immediately reduce the temperature to 350°F (177°C). Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan on a wire rack for 10–15 minutes before enjoying to allow them to set and cool properly.
Notes
- Do not overmix the batter to maintain light and fluffy muffins.
- You can substitute walnuts for pecans in the streusel based on preference or availability.
- Use any plant-based milk you prefer if almond milk is unavailable.
- Ensure the banana is ripe for natural sweetness and moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan strawberry streusel muffins, vegan muffins, strawberry muffins, streusel topping, plant-based breakfast, healthy muffins
