Vegan Whole Wheat Strawberry Muffins

It's been so much fun lately going to the supermarket and finally seeing the most beautiful strawberries of the season on the shelves.

As happens every year, just before Passover and after Purim, the shelves fill up with wonderful, firm, and flavorful strawberries—there's no doubt this is their peak (albeit short) season.

I absolutely love eating strawberries, which are very rich in vitamin C and antioxidants (like other berries), in smoothies, salads, as a simple snack, or in vegan muffins made with whole spelt flour like this recipe.

These vegan muffins are perfect for the morning because they have a low glycemic index, which helps you feel full for longer and provides energy throughout the day.

You can replace the strawberries with any other fresh fruit you like, such as apricots, bananas, or apples.

If you can't find unsweetened soy yogurt, you can make your own according to the recipe I've posted here in the past.

Join the "Vegans Building Muscle" community on Facebook.

Nutritional values per muffin, without (!) the white chocolate glaze

135 kcal, 6g protein, 6g fat, 4.5g dietary fiber, 84mg calcium, 42mg vitamin C, 2mg iron.

Addition of one tablespoon of white chocolate glaze: 35 kcal

Analyzed (and snacked on) by nutritionist and fitness instructor Noam Bechar.

For more wonderful sweet recipes

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Vegan Whole Wheat Strawberry Muffins

Quick and easy vegan strawberry muffins made with whole wheat flour and white chocolate glaze. Perfect for breakfast and providing energy for the whole day.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 55 minutes

Servings 12 muffins

Ingredients

For the Batter

• 2 tbsp Sugar
• 2 cups Quick oats fine type
• 3 cups Whole spelt flour other whole wheat flour works too
• 1 packet Baking powder 10g
• 1 tsp Baking soda
• 100 g Margarine trans-fat free, at room temperature. Or half a cup of vegetable oil
• 1 cup Fresh strawberries diced
• 1 tsp Vanilla extract
• 1 cup Soy milk unsweetened
• 300 g Soy yogurt unsweetened
• 1 tbsp Lemon juice

For the Glaze

• 1/2 cup Dairy-free white chocolate
• 5 Strawberries

Instructions

1. Start with the batter.
2. In a bowl, mix all the dry ingredients together: flour, oats, baking powder, baking soda, and sugar.
3. In a separate bowl, whisk together all the wet ingredients: soy milk, margarine, vanilla extract, lemon juice, and yogurt. Keep the strawberries aside for now (and try not to snack on them!).
4. Pour the wet mixture into the dry bowl and mix until all the flour is absorbed and you have a sticky, uniform batter. Fold in the strawberries until evenly distributed.
   
5. Set aside for about 30 minutes (to allow the flavors to meld and the oats to hydrate).
6. Fill a muffin tin with the batter.
7. Bake at 170°C (medium heat) for about 15 minutes, then let them cool.
8. Prepare the glaze.
9. Blend the strawberries thoroughly in a food processor.
10. Melt the white chocolate in the microwave or in a double boiler.
11. Add one tablespoon of the pureed strawberries to the warm melted chocolate and stir well.
12. Add another tablespoon and stir vigorously until the strawberries are fully incorporated into the chocolate, resulting in a smooth pink glaze. You can adjust the shade by adding another tablespoon of pureed strawberries. Note that the chocolate should remain warm.
13. Spoon one tablespoon onto each muffin and let it cool.
    
14. Finish with a dusting of powdered sugar and fresh strawberries for garnish.

Notes

I used only 2 tablespoons of sugar for the entire recipe. You can also use sucralose or any other sweetener you prefer.

If you like a sweeter batter, feel free to add more sugar, but remember that each tablespoon of sugar adds about 50 kcal.

You can substitute the strawberries with any fruit you love, such as mango, apples, pears, or berries.