• Preheat your oven to 180°C (350°F). Line 1-2 muffin pans with muffin liners. This recipe makes 12 large muffins or at least 14 regular-sized muffins.

Preparing the vegan strawberry muffins:

• Add the strawberries to a large mixing bowl and puree with a stick blender. Or puree the strawberries in a blender or food processor then transfer the strawberry puree to a large bowl.
• Add the rest of the wet ingredients to the bowl. Whisk until combined.
• Add the dry ingredients (only the all-purpose flour, baking powder, soda and salt) to the bowl. Whisk until just before it's combined and there are still some small pockets of flour. The batter should be very thick. Don't worry if the batter looks a little bubbly - the acid from the strawberries is reacting with the leavening agents.
• Add the chopped strawberries to the bowl and fold until just combined.
• Use an ice cream scoop or a large spoon to divide the batter into your muffin pan (note 5). The batter should be thick enough for you to create a 'heaped mound' in each muffin cup (see step-by-step images above).
• Sprinkle additional strawberry pieces to the tops of the muffins, and press them into the surface.

Baking and storing the muffins:

• Bake the muffins for 22-25 minutes or until you can insert a toothpick in a muffin and it comes out mostly clean (a few moist crumbs are fine). Avoid overbaking the muffins as it'll make them dry.
• Allow the muffins to cool in the muffin pan for 10 minutes. Remove the muffins and allow them to completely cool on a cooling rack.
• Enjoy the muffins warm or at room temperature.
• Store leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 3 days or in the freezer for up to 1 month.