Packed with healthy fresh fruit and made without dairy or eggs, these delicious vegan strawberry banana muffins are so easy to make and perfect any time of day!
INSTRUCTIONS
1/3 cup olive oil or vegan butter (at room temp)*
1/3 cup pure cane sugar, coconut sugar, or pure maple syrup
1 teaspoon vanilla extract
2 large overripe bananas, mashed (about 1 cup)
1 3/4 cups flour (all-purpose, whole wheat, spelt, or combo)**
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of pink salt
1 cup strawberries (about 7 – 
, diced, plus extra for topping
, diced, plus extra for toppingINSTRUCTIONS
Prep: Preheat oven to 350 degrees. Line a muffin tin with muffin liners or lightly grease each hole with oil or butter.
Batter: In a large mixing bowl, cream together room temperature butter/oil and sugar. Add the vanilla and mashed banana, mix well. Add the flour, baking powder, baking soda, and pinch of salt to the wet ingredients and mix well to combine. Add the strawberries and gently fold them into the batter.
Scoop: Scoop the batter into each muffin hole, filling to at least 3/4 full. Top with a few diced strawberries (and/or banana slices).
Bake: Place in the oven on the center rack and bake for 20 – 25 minutes. Let cool a few minutes and transfer the muffins to a wire rack to cool.
Makes 10 – 12 muffins
