Strawberry Lemonade Muffins
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.
Ingredients
- 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
Instructions
- 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.