Dairy-Free Strawberry Muffins
Bursting with sweet, juicy strawberry flavor, these Dairy-Free Strawberry Muffins are a wholesome, allergen-friendly treat perfect for breakfast or snacking. Made with fresh diced strawberries and unsweetened almond milk, these muffins are delightfully moist and tender, while a touch of apple cider vinegar adds a light, airy texture without the need for dairy. This quick and easy recipe comes together in just 35 minutes, offering a fantastic balance of sweet and tangy flavors in every bite. Whether you're catering to dietary restrictions or simply looking for a healthier baked good, these muffins are a family-friendly option that can be enjoyed fresh out of the oven or stored for later. Perfect for busy mornings, brunch spreads, or dessert, these dairy-free delights are sure to become a favorite!
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Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh strawberries, diced
- 1 teaspoons Apple cider vinegar
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with oil.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Step 3
In a medium bowl, combine almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir well and let it sit for 2-3 minutes for the vinegar to slightly curdle the almond milk.
Step 4
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few small lumps are fine.
Step 5
Fold in the diced fresh strawberries, ensuring they are evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
| Serving size | (949.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2031.2 |
| Total Fat 58.4g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 34.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1641.2mg | 0% |
| Total Carbohydrate 357.7g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 162.8g | |
| Protein 28.0g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 494.1mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 722.5mg | 0% |
Source of Calories