(MEATLESS MONDAYS/VEGAN RECIPES) Summer will be here before you know it, so why not celebrate early with these perfectly moist, vegan strawberry muffins?

These dairy-free and egg-free delights are ideal as a fresh, seasonal breakfast pastry or daytime snack. Not only are they sweet and fluffy, but they’re totally guilt-free (and gluten-free with almond flour)! As always, happy eating! — Global Animal

Vegan Strawberry Muffins. Photo Credit: My Darling Vegan

Vegan Strawberry Muffins

Yield: 12 muffins

Ingredients:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  •  teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons granulated sugar
  • ¼ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 – 1 1/2 cups fresh strawberries sliced thin

Directions:

  1. Preheat the oven to 375F. Spray a muffin tin with cooking oil and set aside.
  2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Fold in the strawberries.
  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  6. Remove from heat and allow muffins to cool before removing from pan.

Recipe Courtesy of My Darling Vegan

More My Darling Vegan: https://www.mydarlingvegan.com/vegan-strawberry-muffins/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

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