Vegan Strawberry Streusel Muffins

🥘 Ingredients

• all-purpose flour 1 ½ cup
• almond flour 0.67 cup
• baking powder 2 tsp
• sea salt ¼ tsp
• lemon zest 1 tbsp
• almond milk or other plant-based milk ¼ cup
• vegan yogurt ¾ cup
• pure maple syrup ½ cup
• large ripe banana 1
• melted coconut oil or neutral-flavored oil of choice 2 tbsp
• pure vanilla extract 1 tsp
• all-purpose flour ¼ cup
• old-fashioned rolled oats ¼ cup
• coconut sugar ¼ cup
• raw pecans or walnuts ¾ cup
• fresh strawberries ½ cup
• coconut oil or melted vegan butter or neutral oil of choice 3 tbsp
• sea salt ¼ tsp

1. 1

   Gather: all-purpose flour , almond flour , baking powder , sea salt , lemon zest . For the 1 tbsp lemon juice: almond milk or other plant-based milk , vegan yogurt , pure maple syrup , large ripe banana , melted coconut oil or neutral-flavored oil of choice , pure vanilla extract . For the streusel topping: all-purpose flour , old-fashioned rolled oats , coconut sugar , raw pecans or walnuts , fresh strawberries , coconut oil or melted vegan butter or neutral oil of choice , sea salt .
2. 2

   Preheat the oven to 425°F / 218°C. Line a standard 12-cup muffin tin with liners.
3. 3

   Zest the lemon, then juice it. Mix the almond milk with the 1 tbsp lemon juice and set aside to curdle.
4. 4

   In a large bowl, whisk together the flour, almond flour, baking powder, and salt. Make a well in the center and add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
5. 5

   Stir the wet ingredients into the dry using a wooden spoon, stirring until it’s just mixed – about 10 to 12 strokes. The batter should be lumpy and not terribly smooth. Don’t overmix, as it will cause the muffins to become dense.
6. 6

   In a small bowl, add all the ingredients for the Streusel Topping. Stir together with a fork until well combined a bit sticky.
7. 7

   Scoop the muffin batter evenly into each lined muffin cup. Top each muffin with a generous amount of the Streusel Topping.
8. 8

   Add the muffin pan to the oven and then reduce the temperature to 350°F / 176°C. Bake for 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool on a wire rack for 10-15 minutes before enjoying.