Vegan Strawberry Muffins

Bursting with juicy fresh strawberries and sweet vanilla flavor, these vegan strawberry muffins are the perfect treat for breakfast, snack time, or dessert. Made with simple pantry staples and plant-based ingredients like almond milk and apple cider vinegar to create a vegan "buttermilk," these muffins boast a light, fluffy texture without the need for eggs or dairy. Freshly diced strawberries add natural sweetness and a pop of fruity goodness to every bite, while the quick 15-minute prep time makes them ideal for busy mornings. Whether you're vegan or simply searching for a dairy-free muffin recipe, these strawberry muffins are a must-try! Serve them warm, fresh out of the oven, or store them for easy grab-and-go snacks throughout the week.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Granulated sugar
• 0.75 cup Unsweetened almond milk (or any plant-based milk)
• 0.25 cup Neutral-flavored vegetable oil (such as canola or sunflower oil)
• 1.5 teaspoons Vanilla extract
• 1 tablespoon Apple cider vinegar (or lemon juice)
• 1.5 cups Fresh strawberries, diced

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.

Step 3

In a separate small bowl or measuring cup, mix the almond milk and apple cider vinegar (or lemon juice). Let this sit for 5 minutes. This will create a vegan 'buttermilk.'

Step 4

After the 'buttermilk' is ready, stir in the vegetable oil and vanilla extract.

Step 5

Add the wet mixture to the dry ingredients and gently fold the batter together using a spatula or wooden spoon. Be careful not to overmix; the batter may be slightly lumpy, which is fine.

Step 6

Pour the diced fresh strawberries into the batter and fold them in just until evenly distributed.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.

Step 8

Bake the muffins in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition Facts

Serving size	(903.5g)

Amount per serving	% Daily Value*
Calories	2081.7

Total Fat 64.1g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2252.8mg	0%
Total Carbohydrate 357.5g	0%
Dietary Fiber 12.1g	0%
Total Sugars 163.1g
Protein 27.2g	0%

Vitamin D 75.0IU	0%
Calcium 410.4mg	0%
Iron 12.6mg	0%
Potassium 769.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 5.1%

Carbs: 67.6%