I adapted this recipe from the bakery-style berry muffins in Vegan Brunch. They are closer to dessert than breakfast, but I still enjoy them in the morning (or any time of day, really). Feel free to replace the strawberries with a different berry (my sister thinks this recipe would make a killer blueberry muffin).
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup canola oil
- 1/2 cup nondairy milk
- 1/2 cup applesauce
- 1-2 tsp. vanilla extract
- 1 1/2 cups frozen (or fresh) strawberries, chopped
1. Preheat oven to 375 F and line 12-cup muffin pan with baking cups.
2. Combine dry ingredients in large bowl. Add wet ingredients, and mix until just combined. Fold in strawberries.
3. Transfer batter to muffin cups. Bake for 26-30 minutes, until a knife inserted into a muffin comes out clean. Let cool in pan for a few minutes, and then transfer to cooling rack to cool completely.
Yield: 12 muffins