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Mini Strawberry Muffins Vegan

Vegan Strawberry Muffins

Soft and fluffy mini strawberry muffins
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snacks
Servings 32

Ingredients
  

  • 3 flax eggs ,3 tablespoons ground flax meal + 9 tablespoons water
  • 2½ cups oat flour , 2½ cups oats blended into a fine flour
  • ½ cup coconut flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ cup maple syrup or honey
  • 4 tablespoons apple cider vinegar
  • 1/2 cup coconut milk , from a 400 ml can of coconut milk
  • 1 teaspoon vanilla
  • ½ cup olive oil
  • 1/2 cup diced strawberries

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and prepare a silicone mini muffin tray, or line two regular sized muffin trays with silicone liners.
  • Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
  • In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, apple cider vinegar, coconut milk, vanilla, and olive oil. Stir until well combined and smooth.
  • Gently stir in the strawberries. Scoop the mixture evenly into 32 mini muffin liners, or 14 regular sized muffin liners.
  • Bake in your preheated oven for 19-21 minutes, (about 22-24 minutes for regular muffins) until slightly golden and an inserted toothpick comes out clean.