I made these muffins a while ago when I bought a huge thing of strawberries that turned out to not be really great (which, as some of you might remember, is when I also made the chocolate strawberry loaf). I don't often add berries to muffins because I find they make them so wet, and that's exactly what happened with the first batch I attempted of these. The second batch I used less soy milk and it balanced out a lot better. The taste was delicious, and I especially loved the crunch of the sunflower seeds.
If this sounds good, you might also like:
Whole Wheat Orange Spice Muffins
Chocolate Strawberry Loaf
Coconut Lemon Bundt Cake
Applesauce-Oat Bran Muffins
Strawberry Lemon Sunflower Seed Muffins
Greatly adapted from Vegan with a Vengeance
If you can't get light spelt flour, use light whole wheat flour or another kind of flour. You can use all whole wheat flour instead but the muffin will be a bit denser.
1 cup whole wheat flour
3/4 cup light spelt flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup maple syrup
1/3 cup canola oil
1/4 cup soy milk
6 ounces low fat vanilla yogurt (use soy yogurt to make vegan)
2 tsp vanilla extract
zest of 1 lemon
1 cup chopped strawberries
1/2 cup sunflower seeds
Preheat oven to 400F. Spray a twelve muffin tin with nonstick cooking spray.
In a large bolw, sift together the flours, baking powder, and salt. In a separate bowl, whisk together the maple syrup, oil, soy milk, yogurt, vanilla and lemon zest. Fold the wet ingredients into the dry; halfway through mixing fold in the strawberries and sunflower seeds.
Divide the batter among the 12 muffin cups. Bake for 20 to 25 minutes, until a toothpick in the center comes out clean.