Strawberries & Cream Muffins
These vegan strawberry and cream muffins are a sweet little treat that pack good nutrition! Fresh strawberries bring natural sweetness and vitamin C, while the coconut cream keeps them moist and gives that classic strawberries-and-cream vibe. We made these with tigernut flour which makes them naturally gluten-free, fibre-rich, and have a gentle nutty flavour!
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 12 | time: 40 mins
Ingredients:
- 2 cups tigernut flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup coconut sugar
- ½ cup coconut cream
- ¼ cup vegan butter, melted
- ½ cup plant-based milk
- 2 tsp vanilla extract
- 1 tbsp + 3 tbsp water chia ‘egg’
- 1 cup strawberries, chopped small
Strawberry filling:
- 250g strawberries
- 1/4 cup coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
Crumble:
- ½ cup tigernut flour
- 3 tbsp coconut sugar
- 2 tbsp vegan butter, cold and cubed
- Pinch of salt
Method:
- Preheat the oven to 180°C (350°F). Line a muffin tin with cases or lightly grease.
- In a small bowl, stir chia seeds with water. Let sit for 5 minutes to gel.
- In a blender, combine strawberry filling ingredients until smooth. Set aside.
- In a large bowl, whisk tigernut flour, baking powder, salt, and coconut sugar. Add coconut cream, melted vegan butter, milk, vanilla and flax egg. Stir until combined.
- Fill muffin cups about ¾ full. Pour over strawberry filling and gently combine into batter with a spoon. Add in chopped strawberries if you’d like.
- In a small bowl, mix tigernut flour, sugar, and salt.
- Add cold vegan butter. Use your fingers or a fork to rub it into the flour until you get coarse crumbs (like wet sand with little lumps).
- Sprinkle evenly over the muffin batter once it’s spooned into the tin.
- Bake for 25-30 minutes, until the tops are golden and a toothpick inserted comes out clean (a little strawberry juice is fine).
- Cool completely in muffin tray then transfer to a rack.
