Veganized Strawberry Lemon Cinnamon Twist Muffins

Brighten up your mornings with Veganized Strawberry Lemon Cinnamon Twist Muffins—soft, fluffy treats bursting with fruity flavor and cozy spice. These dairy-free delights combine the tangy zest of fresh lemon, the sweetness of diced strawberries, and a warm hint of cinnamon in a perfectly balanced bite. Made with a wholesome mix of whole wheat and all-purpose flours, coconut sugar, and a splash of almond milk, they’re as nutritious as they are delicious. A sprinkle of optional cinnamon sugar atop each muffin creates a subtle crunch, elevating them to the next level of indulgence. Ready in just 35 minutes, these easy-to-make vegan muffins are ideal for breakfast, brunch, or a snack on the go!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups All-purpose flour
• 0.75 cups Coconut sugar
• 2 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 0.75 cups Unsweetened almond milk
• 2 tablespoons Lemon juice
• 1 tablespoon Lemon zest
• 0.25 cups Coconut oil, melted
• 1 teaspoon Vanilla extract
• 1 cup Fresh strawberries, diced
• 2 tablespoons Cinnamon sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, coconut sugar, baking powder, ground cinnamon, and salt.

Step 3

In a separate medium-sized bowl, combine the almond milk and lemon juice, letting the mixture sit for a minute to create a vegan 'buttermilk.'

Step 4

Add the lemon zest, melted coconut oil, and vanilla extract to the 'buttermilk,' and whisk until well combined.

Step 5

Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix.

Step 6

Fold in the diced fresh strawberries, ensuring they're evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

Optional: Sprinkle the tops of the muffins with cinnamon sugar for an extra layer of sweetness and texture.

Step 9

Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(881.7g)

Amount per serving	% Daily Value*
Calories	2160.4

Total Fat 66.4g	0%
Saturated Fat 50.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1611.0mg	0%
Total Carbohydrate 386.0g	0%
Dietary Fiber 29.8g	0%
Total Sugars 195.0g
Protein 32.8g	0%

Vitamin D 65.9IU	0%
Calcium 458.5mg	0%
Iron 15.8mg	0%
Potassium 1175.5mg	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: 26.3%

Protein: 5.8%

Carbs: 67.9%