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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.
Prep Time 15 mins
Cook Time 20 mins
Cooling Time 15 mins
Total Time 50 mins
Course Bread, Breakfast
Cuisine Oil-free, Vegan
Servings 12 muffins


  • 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
  • cup maple syrup
  • 1 tsp vanilla extract
  • 6 tbsp Forager Project unsweetened plain cashewmilk yogurt about ⅔ of a 150g container
  • 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.
Keyword easy, flax egg, lemon, lemon zest, lemonade, plant-based, quick, simple, vegan buttermilk