Vegan Strawberry Muffins Recipe

Why You'll Love This Recipe:

- These vegan muffins are moist, rich, and bursting with strawberries in every bite - A hint of lemon brings these muffins to the next level - You can make the batter ahead of time to make this recipe even easier

- Rebekah

These are absolutely delicious and incredibly easy to throw together! I will be making them over and over again!!

- Holly

These are probably my favorite muffins ever. I’m not vegan but used to be and both my family and I prefer this recipe over a non vegan one. Literally so delicious.

Ingredients You'll Need:

Soy milk Apple cider vinegar All-purpose flour Baking powder Baking soda Salt Granulated sugar Canola oil Vanilla extract Lemon zest Fresh strawberries

Step One

Preheat oven to 375°F. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.

Step Two

In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside.

Step Three

In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Then, add soy milk/vinegar mixture and stir to combine.

Step Four

Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay.

Step Five

Gently fold in the strawberries to the batter.

Step Six

Spoon batter into muffin tins, filling each cup about ¾ full. Bake for 20-22 minutes in a lined muffin tin.

Step Seven

Remove from the oven and allow muffins to cool before removing from pan.

Recipe Tips and Tricks:

- Don't overmix the batter or you'll end up with gummy and dense muffins - Fill muffin tins about ¾ of the way full so they don't overflow - Let the muffins sit in the muffin tin for 10 minutes after baking

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