Indulge in the delectable flavors of fresh strawberries with these moist and fluffy vegan strawberry muffins. Made with only plant-based ingredients, these muffins are the perfect treat for breakfast or as a dessert. They are easy to make and bursting with fruity goodness. Whether you follow a vegan lifestyle or not, you'll fall in love with these delightful muffins.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk (or any non-dairy milk)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1 tbsp lemon juice
Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chopped strawberries and lemon juice.
- Spoon the batter evenly into the prepared muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy these vegan strawberry muffins warm or at room temperature!
