Strawberry Lemonade Muffins
Erin
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
- 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.
Keyword easy, flax egg, lemon, lemon zest, lemonade, plant-based, quick, simple, vegan buttermilk