Vegan Strawberry Muffins
In the mood for something sweet, summery, and dairy-free? You're in the right place! Here's how to make the best vegan strawberry muffins, ready in about 35 minutes.
Ingredients
- 200 g flour
- 100 ml olive oil
- 200 ml soy milk
- 200 g sugar
- 1 tsp baking powder
- 1 lemon zested, plus the juice of ½
- 1 tsp vanilla extract pure
- 1 cup strawberries chopped
Instructions
- Preheat the oven to 180C.
- Line a muffin tin with paper liners and set aside.
- In a bowl, mix the flour, sugar, baking powder, and lemon zest. Add the oil, vanilla, juice of ½ lemon, and soy milk, then mix until smooth.
- Add the chopped strawberries and gently fold to incorporate.
- Divide the batter evenly between the muffin liners.
- Bake for 25 minutes. Test with a toothpick inserted into the middle of a muffin; if it comes out clean, they're ready. Otherwise, bake for a couple more minutes.
- Let them cool in the tin for 10 minutes, then transfer the muffins to a rack to cool completely.
Notes
Chop the strawberries small so they distribute evenly, and fill the liners about three-quarters full for a nicely domed top. Store in an airtight container at room temperature for up to 2 days.