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Vegan Strawberry Muffins

URL: https://cozypeachkitchen.com/vegan-strawberry-and-lemon-muffins/

Ingredients

  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1 ½ cups diced strawberries
  • ⅔ cup white sugar
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest
  • ¾ cup unsweetened soy milk
  • ¼ cup olive oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract

Instructions

  1. Preheat the oven to 350°F and grease a muffin tin or line with muffin papers.
  2. Combine ground flax with water to make a flax egg and let it rest for 5 minutes.
  3. In a small saucepan, cook diced strawberries with sugar and lemon juice over medium heat until juicy and softened, about 3-4 minutes.
  4. In a medium bowl, mix the dry ingredients: flour, remaining sugar, baking powder, cinnamon, baking soda, salt, and lemon zest.
  5. Make a well in the dry ingredients and stir in the flax egg, soy milk, olive oil, remaining lemon juice, vanilla extract, and optional lemon extract until just combined.
  6. Fold in the simmered strawberries until just combined.
  7. Divide the batter into the muffin tins for either 12 small muffins or 9 larger muffins.
  8. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool.

Nutrition Facts (estimated)

Servings
9 medium muffins
Calories
242
Total fat
7g
Total carbohydrates
42g
Total protein
4g
Sodium
135mg
Cholesterol
0mg

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