Vegan Strawberry Lemon Muffins
It's strawberry lemonade but in muffin form! These muffins are packed with lemon and strawberry flavor. These vegan muffins are perfect for breakfast or snack.
Servings: 16 muffins
Calories: 153kcal
Equipment
- Muffin pan
- cooling rack
Ingredients
- 1 cup non-dairy milk
- 1 tablespoon lemon juice
- 2 cups all purpose flour
- 1 cup sugar
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 tablespoon lemon zest amount from 1 lemon
- 1 teaspoon lemon extract
- 1 cup finely chopped strawberries
Instructions
- Preheat oven to 375°. Line a muffin pan with cupcake liners or lightly coat with a non-stick oil spray.
- Stir the lemon juice into the non-dairy milk and set aside. This will make a vegan buttermilk.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Stir in the milk/lemon juice mixture, vegetable oil, lemon zest and lemon extract until combined.
- Fold in the strawberry pieces. Fill the muffin tin about ⅔ full.
- Baked in the preheated oven for about 22 minutes. Remove from the oven and let rest for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
Notes
- Use ripe, sweet strawberries for best flavor.
- You'll need 1 whole lemon for both the zest and the lemon juice.
- Make sure your strawberries are cut into very small pieces for even baking.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 153kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 181mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg