Vegan Strawberry Shortcake Muffins

Vegan Strawberry Muffins: I drew inspiration to make these vegan strawberry muffins from Tesco’s “perfectly imperfect” range. These are essentially fruits and veggies that don’t quite make the quality cut and are left to fend for themselves in the big bad world. 

These little muffins bring about the freshness from the classic British strawb along with the creaminess of coconut. They’re the perfect mid-afternoon snack or picnic accompaniment. Prosecco is optional. 

Ingredients:

• ¼ cup of hazelnut mylk (any plant-based mylk will work)
• ¼ maple syrup (or honey if you aren’t vegan)
• ¼ cup of coconut oil, melted
• 2 bananas
• ⅔ cup of buckwheat flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• Salt 
• ⅓ cup of strawberries, chopped
• ⅓ cup of pecans chopped
• ¼ cup of desiccated coconut 

Method:

1. Set your oven to 180°C and line a muffin tray with coconut oil.
2. Mash your two bananas with a fork and add your bicarbonate of soda to the bananas. They should fizz up nicely.
3. In a separate bowl, add your mylk with 1 tablespoon of apple cider vinegar. Leave aside to curdle and form vegan ‘buttermilk’.
4. In a large bowl, sieve your flour, baking powder and salt 
5. Add your maple syrup and coconut oil to your bananas and mix well.
6. Add your vegan buttermilk to this wet mixture and mix well.
7. Add the wet to the dry ingredients, incorporating well.
8. Add your chopped strawberries, desiccated coconut and chopped pecans to the mixture until just combined. Don’t overmix.
9. Pop in the muffin trays (you should get about 9) and then bake for 20-25mins.