Project Description

16 x 9 Crop - Branded Vegan Roasted Strawberry Muffins with Oat Streusel by Bronwyn Fraser (1)

CONTRIBUTOR

CATEGORY

Breakfast, Brunch

DIFFICULITY

Easy

SOCIAL

crumbs.and.caramel

Roasted Strawberry Muffins with Oat Streusel

INGREDIENTS
For the Roasted Strawberries:
  • 20 oz Stahlbush Island Farms frozen strawberries, larger ones cut in half (about 3 1/2 to 4 cups
  • 3 tbsp turbinado sugar or brown sugar
  • 1/2 tsp vanilla extract

For the Oat Topping:
  • 1 cup rolled oats (not quick oats)
  • 1/4 cup all-purpose flour

  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon

  • 1/8 tsp salt
  • 4 tbsp neutral oil (e.g. avocado, sunflower, etc)

For the Muffins:
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder

  • 1/2 tsp salt
  • 1/2 cup neutral oil (e.g. avocado, sunflower, etc)

  • 1 cup unsweetened plant-based milk of choice (e.g. soy)
  • 1 1/2 tbsp white or apple cider vinegar

  • 2 tsp vanilla extract
  • 1/4 tsp almond extract

INSTRUCTIONS
  • For the Roasted Strawberries:

     

    • Preheat the oven to 375°F.
    • Place the strawberries on a large baking sheet. Sprinkle with sugar and vanilla. Toss well to coat, then spread the berries out in a single layer. Roast for 25 minutes, tossing once. Set aside to cool to room temperature. Increase the oven temperature to 400°F while you prepare the muffin batter.
  • For the Oat Topping:

     

    • In a small bowl, combine the dry ingredients for the oat streusel topping. Pour in the oil, and mix with a fork or your fingers until combined. Set aside.
  • For the Oat Topping:

     

    • Line a standard 12-cup muffin pan with paper liners and lightly grease the top edges of the cups. For rounder caps and even baking, prepare every second cup. If you have two trays, both can be baked at the same time. If you only have one, bake in two batches – the second batch may not rise as high.
    • In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a small bowl or 2-cup measuring cup, whisk together the plant-based milk, oil, vinegar, and vanilla and almond extracts. Pour the liquid ingredients into the flour mixture, and stir until mostly combined but some flour remains dry. Gently fold in the roasted strawberries. Do not overmix.
    • Fill the paper lined muffin cups within 1/8″ to the top with batter. Top each generously with oat streusel, pressing it gently into the batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean (or a few cooked crumbs.) Place the baking tray on a cooling rack, removing the muffins gently from the baking pan once they are nearly room temperature.

Roasted Strawberry Muffins with Oat Streusel

INGREDIENTS
For the Roasted Strawberries:
  • 20 oz Stahlbush Island Farms frozen strawberries, larger ones cut in half (about 3 1/2 to 4 cups
  • 3 tbsp turbinado sugar or brown sugar
  • 1/2 tsp vanilla extract

For the Oat Topping:
  • 1 cup rolled oats (not quick oats)
  • 1/4 cup all-purpose flour

  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon

  • 1/8 tsp salt
  • 4 tbsp neutral oil (e.g. avocado, sunflower, etc)

For the Muffins:
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder

  • 1/2 tsp salt
  • 1/2 cup neutral oil (e.g. avocado, sunflower, etc)

  • 1 cup unsweetened plant-based milk of choice (e.g. soy)
  • 1 1/2 tbsp white or apple cider vinegar

  • 2 tsp vanilla extract
  • 1/4 tsp almond extract

INSTRUCTIONS
  • For the Roasted Strawberries:

     

    • Preheat the oven to 375°F.
    • Place the strawberries on a large baking sheet. Sprinkle with sugar and vanilla. Toss well to coat, then spread the berries out in a single layer. Roast for 25 minutes, tossing once. Set aside to cool to room temperature. Increase the oven temperature to 400°F while you prepare the muffin batter.
  • For the Oat Topping:

     

    • In a small bowl, combine the dry ingredients for the oat streusel topping. Pour in the oil, and mix with a fork or your fingers until combined. Set aside.
  • For the Oat Topping:

     

    • Line a standard 12-cup muffin pan with paper liners and lightly grease the top edges of the cups. For rounder caps and even baking, prepare every second cup. If you have two trays, both can be baked at the same time. If you only have one, bake in two batches – the second batch may not rise as high.
    • In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a small bowl or 2-cup measuring cup, whisk together the plant-based milk, oil, vinegar, and vanilla and almond extracts. Pour the liquid ingredients into the flour mixture, and stir until mostly combined but some flour remains dry. Gently fold in the roasted strawberries. Do not overmix.
    • Fill the paper lined muffin cups within 1/8″ to the top with batter. Top each generously with oat streusel, pressing it gently into the batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean (or a few cooked crumbs.) Place the baking tray on a cooling rack, removing the muffins gently from the baking pan once they are nearly room temperature.