Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Unknown
Strawberry MuffinsIngredients (use vegan versions): 4 oz. unsalted margarine
1 1/4 cup sugar
1 banana
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soy milk, with a little arrowroot as thickener
1 teaspoon vanilla
15 fresh strawberries, dry, coarsely chopped (about 2 cups)
Directions:Cream together margarine and vegan sugar until light and fluffy. Add the banana, and cream until well blended. Sift together flour, baking powder and salt. Combine soy milk, arrowroot and vanilla. Alternate adding wet and dry mixtures to creamed mixture. Fold in strawberries. Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.
These muffins are great, I didn't even use any arrowroot.
Archived comment by: selfmadegirl
These are the best muffins I've ever tasted. One piece of advice, howe'ver: as these are very soft/gooey muffins, they absolutely need to be baked with paper cup liners.
Archived comment by: starblight
Sooo yummy! I liked the gooeyness. They freeze really well, making for easy breakfasts.
Archived comment by: stephanie437
I saw the recipe and made the muffins immediately. They are WONDERFUL!!!
Archived comment by: starpix
I have been using this recipe for a long time, about a year! We love it and it is so easy. I use whole wheat flour and 1/2 the sugar(we use sucanat) called for and they are great. We also use thawed frozen strawberries if we don't have fresh. Oh, also I don't use arrowroot, I dump in flax meal and almond meal for extra health benefits. My toddler LOVES these!
Archived comment by: veganmommy
I loved these muffins. Here are the changes I made: I used a quarter cup of oil and a quarter cup of applesauce instead of margarine. I also used whole wheat flour. And I guessed and used a teaspoon of cornstarch instead of arrowroot. I only had frozen strawberries, so I added about 2 heaping cups of chopped, thawed strawberries. Other commenters are right - these are very gooey but great. I didn't have to use paper muffin liners at all as they came out and held together just fine. These made 12 nice sized muffins. I might try a teaspoon of vinegar in the soymilk next time as a thickener and maybe some wheat germ or flax meal. Also, I mixed all the dry ingredients together first and then just added the wet on top and it worked fine. Thanks a lot for a great recipe!
Archived comment by: mbenedet
