Vegan Strawberry Muffins

These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
5 from 22 votes
Vegan Strawberry Muffins
Course: bread, Breakfast
Cuisine: American
Keyword: Vegan Strawberry Muffins
Servings: 12 muffins
Calories: 160 kcal
Author: Sarah McMinn
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
Instructions
  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.
Nutrition Facts
Vegan Strawberry Muffins
Amount Per Serving
Calories 160 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 131mg6%
Potassium 135mg4%
Carbohydrates 25g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 80IU2%
Vitamin C 1.5mg2%
Calcium 68mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.