Vegan Strawberry Muffin Bites
10 Servings | 12 minutes
Introduction
These Vegan Strawberry Muffin Bites are proof that plant-based baking doesn't have to be complicated or compromise on flavor. Flax eggs stand in perfectly for regular eggs, avocado oil keeps every bite moist, and Juice Plus+ Strawberry Complete weaves a natural sweetness and nutritional boost throughout. Fresh diced strawberries provide little bursts of juicy flavor in every bite.
Ingredients
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1 cup fresh strawberries, diced
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¾ cup gluten-free flour
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2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, rested 5 min)
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½ cup unsweetened almond milk
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1 tsp baking powder
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¼ cup sugar
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¼ cup avocado oil
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1 scoop Juice Plus+ Strawberry Complete
Directions
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Preheat your oven to 350°F (175°C). Line a mini muffin tray with paper liners.
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Make the flax eggs: mix 2 tbsp ground flaxseed with 5 tbsp water and let sit for 5 minutes until gel-like.
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Slice the tops off the strawberries and dice into small pieces. Set aside.
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In a large bowl, whisk together the dry ingredients: gluten-free flour, baking powder, and Juice Plus+ Strawberry Complete.
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In a second bowl, whisk together the flax eggs, avocado oil, sugar, and almond milk.
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Combine the wet and dry ingredients, stirring until just combined—do not over-mix. Gently fold in the diced strawberries.
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Scoop the batter into prepared muffin liners, filling each about ¾ full.
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Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before enjoying.
Pro Tip: For extra height, let the batter rest for 5 minutes before baking. Store muffins in an airtight container at room temperature for up to 2 days, or freeze for up to a month.
