A unique combination that produces the ideal salad for fall!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 3 cups all-purpose flour
- 2 cups vegan brown sugar
- ½ cup flaxseed meal
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2 cups fresh strawberries, chopped
- 2 cups fresh strawberry puree
- 1 cup applesauce
- ¾ cup avocado oil
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.
- Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.
- Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.
- Divide batter into the prepared muffin cups using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 10 minutes; turn out of pans and place on wire racks to continue cooling.