You might think there’s nothing special about these simple strawberry lemonade muffins but I encourage you to take a second look. They’re completely vegan, oil-free, and made with wholesome ingredients.
Why you’ll love them
Who doesn’t love muffins? When made correctly, they’re fluffy, hearty, satisfying, and comforting. But incase that doesn’t convince you, here are a few more reasons you’ll love these strawberry lemonade muffins.
I developed this strawberry lemonade muffin recipe specifically for Forager Project’s unsweetened plain cashewmilk yogurt. Their plant-based yogurts are so rich and creamy, that you won’t believe they’re not the “real” thing. I love using their yogurts as substitutes for cow’s milk yogurt as well as sour cream when baking.
And they don’t just make a wonderful addition to vegan baked goods. Don’t just take my word for it! Check out my recipe for roasted garlic and dill sauce featuring their cashewmilk yogurt.
Strawberry Lemonade Muffins
Flax eggs are my favorite alternative to eggs when baking. Some people use chia seeds, but I prefer flax. It blends more easily with the rest of the ingredients. I love chia seeds, but I don’t really want them floating around in my baked goods. Just a personal preference.
To make your flax eggs: In a small bowl combine 2 tablespoons of flaxseed meal with 5 tablespoons of water. Whisk to combine and set aside for 10-15 minutes to gel.
In a 4 cup glass measuring cup prepare your vegan buttermilk. Use 1/2 a cup of soy milk (or other plant-based milk) and add 1/2 a teaspoon of lemon juice. Whisk and let it sit for 5-10 minutes.
Now that your flax eggs and vegan buttermilk are in the works let’s focus on the actual muffin batter. Preheat the oven to 400*F and line a muffin tin or spray with non-stick cooking spray and dust with flour.
In a large bowl combine whole-wheat flour, baking soda, baking powder, salt and lemon zest. Stir to combine. To the glass measure cup of vegan buttermilk add the applesauce, maple syrup, vanilla, and the gelled flaxegg. Stir to combine and pour into the dry ingredients.
Once the ingredients have been just combined fold in the cashewmilk yogurt and chopped fresh strawberries. The batter will be thick but that’s ok. Carefully drop enough batter to fill each muffin tin 3/4 of the way. It should make 12 large muffins.
Bake the muffins for 20-22 minutes. Allow them to cool in the muffin tin for 10 minutes before transferring to a cooling rack. Serve warm with vegan butter or more Forager Project cashew yogurt. Enjoy friends!
Ingredient Health Benefits
Apple- vitamin C, soluble and insoluble fiber
Flaxseed- Omega-3 fats, soluble and insoluble fiber
Lemon- vitamin C, vitamin A, calcium, potassium
Strawberries- vitamin C, folate, potassium, fiber, phenolics, antioxidants
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Strawberry Lemonade Muffins
- 2½ cups whole-wheat flour
- 2 tsp baking powder
- lemon, zested about 1 tsp
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plant-based milk soy or almond
- ½ tsp lemon juice can sub apple cider vinegar
- 2 flax eggs 2 tbsp flaxseed meal + 5 tbsp water
- ½ cup applesauce
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 6 tbsp Forager Project unsweetened plain cashewmilk yogurt about ⅔ of a 150g container
- 1½ cups fresh strawberries, chopped
- Preheat the oven to 400°F. Prepare a muffin tin with liners or spray with non-stick cooking spray and dust with flour.
- In a small bowl, whisk the flaxseed meal with water and set aside to gel. Let it rest for about 10 minutues.
- In glass measure cup, combine plant-based milk and lemon juice. Stir and set aside for 5-10 minutes for a vegan buttermilk.
- In a large bowl, combine the flour, baking powder, baking soda, lemon zest, and salt.
- To the glass measuring cup add the gelled flax egg, applesauce, maple syrup, and vanilla. Stir to combine.
- Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. Lastly, fold in the cashewmilk yogurt and chopped fresh strawberries.
- Evenly fill the prepared muffin tin with batter. Bake the muffins for 18-22 minutes. Allow to cool in the tin for a few minutes then transfer to a cooling rack. Serve warm with vegan butter or more Forager Project cashewmilk yogurt. Store in the refrigerator for 2-3 days or freeze for up to 3 months.