Eggless Lemon And Strawberry Muffins (Vegan)
Eggless Lemon and Strawberry Muffins: Soft, moist, and ready in 30 minutes, these vegan strawberry muffins are bursting with fresh strawberries and bright lemon flavor from both juice and zest.Made with oil, no eggs, no butter, and no dairy, they're perfect for a delicious and easy breakfast or snack. Pair them with homemade strawberry oat milk for an extra delightful treat!
Equipment
- 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- large mixing bowl
- Spoon
Ingredients
- 1 cup fresh strawberries chopped (measured after chopping)
- ½ tablespoon lemon zest
Dry Ingredients
- 1 + ½ cups all-purpose flour
- ¾ cup brown sugar or granulated sugar, coconut sugar, etc
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder optional, for color
Wet Ingredients
- ¾ cup almond milk or any plant-based milk
- ¼ cup lemon juice freshly squeezed
- ¼ cup sunflower oil or any neutral vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin pan with paper or silicone liners. In a large bowl, whisk together the flour, sugar, baking soda, salt, and turmeric (if using).
- Next, add the almond milk, lemon juice, apple cider vinegar, oil, and vanilla extract to the dry ingredients. Mix just until combined – do not overmix.
- Gently fold in the chopped strawberries and lemon zest.
- Divide the batter evenly into the muffin cups and bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then move them toa wire rack to cool completely. Enjoy!
Notes
- Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap each muffin individually in plastic wrap and place it in a single layer in an airtight container or a zip-lock freezer bag. They can be frozen for up to 3 months.
- For extra fluffy muffins, avoid overmixing the batter! Once the dry ingredients are just combined, stop mixing. This preserves air bubbles in the batter, yielding light and airy muffins.
- For accurate measurements and perfect muffins, gently spoon flour into your measuring cup and level it off with a knife.
- For an extra burst of strawberry flavor, you can also sprinkle additional chopped strawberries on top of each muffin before baking.
- Line your muffin pan with paper or silicone liners for easy cleanup. If you don't have liners, grease the pan well to prevent sticking.
- Opt for freshly squeezed lemon juice for the brightest and most vibrant citrus flavor.
- If using frozen strawberries thaw and drain them well before adding to the batter to prevent excess moisture.
- Allow the muffins to cool completely before storing them to prevent them from becoming soggy.
- See the post above for more ingredient substitutions and serving ideas.
Nutrition
Calories: 158kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gSodium: 164mgPotassium: 61mgFiber: 1gSugar: 14gVitamin A: 2IUVitamin C: 9mgCalcium: 35mgIron: 1mg
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