(Photo credit: Mariah Tauger, LA Times)
Here’s a vegan strawberry muffin recipe from the LA Times.
It’s basically a depression era, “crazy cake” using vinegar, baking soda, brown sugar, vegetable oil and flour, etc. No eggs or dairy.
What brings it into the 21st century is using coconut oil instead of your standard veggie oil. I had some coconut sugar in my pantry so I used it in place of white sugar, but still included brown sugar according to the recipe (the molasses in the brown sugar gives the muffins a nice brown bake). The recipe also calls for macadamia or almond milk.
I’ve tried it twice - first with fresh strawberries and strawberry jam and most recently a blackberry version using fresh blackberries and jarred blackberry preserves I was trying to use up (note: if your preserves are gelatinous from pectin, be sure to cut up into small chunks with a spoon before mixing into batter).
Not sure this link will work with LAT’s paywall, but here it is: GGET Vegan Strawberry Muffins