Description
Delightful vegan muffins bursting with sweet strawberries and a hint of vanilla, perfect for a nourishing breakfast.
Ingredients
Scale
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup strawberries, diced
- 1/3 cup rolled oats, finely ground
Instructions
- Preheat your oven to 170°C (340°F) and line your muffin pan with liners.
- Prepare the strawberries by washing, dicing, and sprinkling with sugar; let sit for 10 minutes.
- Combine soy milk and apple cider vinegar in a bowl and let sit to curdle.
- Mix sugar, vegetable oil, and vanilla extract in a bowl; add the curdled soy milk.
- Sift flour, baking powder, and salt into a large bowl.
- Blend the wet ingredients into the dry ingredients gently.
- Fold in the macerated strawberries and rolled oats.
- Scoop the mixture into the muffin liners, filling them 3/4 full.
- Bake for 22 minutes or until a toothpick comes out clean.
- Cool on a rack and sprinkle with icing sugar before serving.
Notes
Store leftovers in an airtight container for up to three days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan muffins, strawberry muffins, breakfast recipe