Wake up to something special. These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack. Made with a hint of lemon to take these muffins to the next level.
Preheat the oven to 375F. Spray a muffin tin with cooking spray 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. In a separate bowl, 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. Gently fold in the strawberries.
Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-22 minutes until a knife inserted in the middle comes out clean.
Remove from the oven and allow muffins to cool before removing from pan.
Serving and Storing - Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Variations - For a healthier oil option, use either avocado oil or melted coconut oil.