Vegan Strawberry Muffins
These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack.
As Oregonians it’s important to us that you know certain things about Oregon.
For starters, we want to make sure you know that Oregon is the best place to live in the country. Mountains and oceans, right?! We also find it important to tell you we have wineries that compete with California’s, this is just one of two places in the world that hazelnuts grow, and the pot growing in my neighbor’s backyard is totally legal. We brew our own beer and have a Kombucha starter for you if you would like to start making your own. And while we’re on the topic of DIY, did you know that the greens from this salad I’m eating grew from my very own garden?
And of course, every year we head over to the local berry farms and pick our very own strawberries which, of course, are the best in the world.
Chances are, if you’ve ever met an Oregonian (or you’ve been reading my blog for 2 minutes) you already know those things because we’ve told you.
Don’t hold it against us; we can’t help ourselves.
(I have to make fun of myself a bit now and again, and my fellow Oregonians (#sorrynotsorry); it’s gotta be done.) And since I obviously had a flat of hand-picked local strawberries filling up my refrigerator a few weeks back, I had to find something very special for them.
Vegan Strawberry Muffins, of course!
If you liked my blueberry muffin recipe, you’ll love this one. Being that it’s a fan favorite that I had to find a way to bring it back with this seasonal twist.
Enjoy these vegan strawberry muffins!
These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack.
Cuisine: American
Keyword: Vegan Strawberry Muffins
Servings: 12 muffins
Calories: 160 kcal
Author: Sarah McMinn
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ 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
- Preheat the oven to 375F. Spray a muffin tin with cooking oil and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
- 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.
- 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.
- Remove from heat and allow muffins to cool before removing from pan.
This post contains affiliate links.
L says
May 25, 2019 at 10:33 PMI’ve made this muffin recipe about 25 times over the last year (about twice a month sound about right). It is my go-to muffin recipe. I primarily make it with blueberries, as I find the strawberries make the muffins a little wet. I made them for the first time last week with frozen blackberries and OMG… out of this world delish! Thanks for such an easy, ingredients always on hand, moist and delicious muffin recipe!
Cheryl says
May 19, 2019 at 4:20 PMLet me preface this by saying I do not dole out praise lightly, but these muffins are FANTASTIC! I like to think of myself as an accomplished baker and definitely a baked goods snob. Since my daughter became vegan a couple of years ago, I have tried quite a few vegan dessert recipes, most of which I find not as good as baked goods made with butter and eggs. However…these are incredible, and not just for being vegan, but simply awesome as muffins go (and trust me, I have baked my share of muffin recipes and then some). Kudos!