Gluten-Free & Vegan Strawberry Muffins
Ingredients
-
1
cup
strawberries
-
1
cup
unsweetened almond milk
-
1
tablespoon
lemon juice
-
2
cups
gluten-free baking flour
-
⅔
cup
sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
⅓
cup
olive oil or melted coconut oil
-
½
teaspoon
vanilla extract
-
as needed
spray
nonstick cooking spray
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with nonstick spray.
- Mash the strawberries in a bowl and set aside.
- Combine almond milk and lemon juice in a pitcher and let it sit.
- In a large bowl, mix together the flour, sugar, baking powder, and baking soda.
- Add the almond milk mixture, oil, vanilla, and mashed strawberries to the dry ingredients and mix well.
- Divide the batter into the muffin wells.
- Bake for 25 minutes until cooked through and a toothpick comes out clean.
- Let the muffins cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
194
Total fat
6.3g
Total carbohydrates
33.1g
Total protein
1.6g
Sodium
69.7mg
Cholesterol
0mg
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