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:

1. Preheat the oven to 180°C (350°F). Line a muffin tin with cases or lightly grease.
2. In a small bowl, stir chia seeds  with water. Let sit for 5 minutes to gel.
3. In a blender, combine strawberry filling ingredients until smooth. Set aside.
4. 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.
5. 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.
6. In a small bowl, mix tigernut flour, sugar, and salt.
7. 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).
8. Sprinkle evenly over the muffin batter once it’s spooned into the tin.
9. Bake for 25-30 minutes, until the tops are golden and a toothpick inserted comes out clean (a little strawberry juice is fine).
10. Cool completely in muffin tray then transfer to a rack.