Strawberry Muffins | No eggs, No Butter, No Food Coloring
Delight in the vibrant flavors of spring with these delicious Strawberry Muffins! Made without eggs, butter, or food coloring, these light and fluffy treats are perfect for a guilt-free brunch or an afternoon snack. Everyone will ask for a second serving!
Looking for some inspiration?… For more Recipes with Strawberries, click HERE! ; for Recipes with No Eggs, click HERE! ; for more Cake Recipes, click HERE! ; and for more Muffin Recipes, click HERE!
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Strawberry Muffins | No eggs, No Butter, No Food Coloring
Delight in the vibrant flavors of spring with these delicious Strawberry Muffins! Made without eggs, butter, or food coloring, these light and fluffy treats are perfect for a guilt-free brunch or an afternoon snack. Everyone will ask for a second serving!
Equipment
Ingredients
- 8.46 oz (240 g) frozen raspberries / strawberries (Thawed)
- 7.05 oz (200 g) granulated sugar
- 1.41 oz (40 g) milk
- 4.41 oz (125 g) vegetable oil (Peanut oil)
- 2 tsp (10 g) lemon juice
- 1 tsp (4 g) vanilla extract
- 13.22 oz (375 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1/16 tsp (0.38 g) sea salt
- 4.23 oz (120 g) strawberries (Chopped)
- 4.23 oz (120 g) strawberries (Chopped | Decoration)
Instructions
- Line a muffin tray like you would usually do and set aside. NOTE: For this recipe, I used my Muffin Tray placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 350F/180C.
STRAWBERRY MUFFINS PREPARATION
- Place the frozen raspberries/strawberries in a microwave safe bowl. Microwave on high for 1 minutes, or until completely thawed and juicy. NOTE: Do not discard the juice as it will be the natural colorant for the muffins.8.46 oz frozen raspberries / strawberries
- Transfer the thawed berries into a small chopper. Mix until puréed.
- In a mixing bowl, mix the fruit purée together with the granulated sugar, milk, vegetable oil, lemon juice and vanilla extract.7.05 oz granulated sugar, 1.41 oz milk, 4.41 oz vegetable oil, 2 tsp lemon juice, 1 tsp vanilla extract
- Fold the all-purpose flour, baking powder, baking soda and sea salt.13.22 oz all-purpose flour, 1 Tbsp baking powder, 1/16 tsp sea salt, 1/4 tsp baking soda
- Fold the diced strawberries.4.23 oz strawberries
- Using an ice cream scoop, scoop the batter directly into the prepared muffin pan. Add the diced strawberries on top.4.23 oz strawberries
BAKE!
- Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 15 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
- Once your Strawberry Muffins are out of the oven let them cool down for 5 minutes before placing them on a cooking rack. NOTE: They will be very soft out of the oven, that's normal. Enjoy & Bon Appétit!NOTE: These muffins are best enjoyed the day of. Store left over muffins in an airtight container at room temperature for up to 3 days.
YouTube Video
Nutrition
Calories: 280kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 143mg | Potassium: 71mg | Fiber: 1g | Sugar: 18g | Vitamin A: 8IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Credit: Anthea from the blog Rainbow Nourishments ; Recipe: “Vegan Double Strawberry Muffins”. This recipe was better than expected, the muffins turned out really great, very flavorful and beautiful. Next time I’ll try with the blueberries! Thanks for the recipe, ~Nessa
Aujourd’hui je vous présente la petite gourmandise de cette semaine: des Muffins à la Fraise. Ils ont un doux goût de fraise et sont moelleux à souhait. Leur particularité? Ils sont sans oeufs, sans beurre et sans colorant alimentaire! Incroyable non?!
Avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” Notre organisatrice est Nath – Une cuisine pour Voozenoo
Pour profiter de ce début de Printemps (bien qu’à Chicago je pense qu’on passera directement à l’été vu qu’il fait 3 dehors mais on attends 26 demain…) Nath nous propose un thème de saison: “Printemps : Les fruits et légumes” Inscription et dépôt de recettes ICI!
