We are some strawberry eating people in the summertime! Gaby LOVES them!! And loves to eat a bowl of diced berries every day. When she opens the refrigerator and points at the strawberries with a BIG smile, I have no problem at all giving her as many as she wants… Here’s a few reason why we eat a handful or two of strawberries everyday:
- They’re full of antioxidants that protect your body from free radicals linked to aging and disease.
- They’re full of Vitamin C. Eight strawberries has more Vitamin C than an orange!
- They have anti-cancer properties – if it fights cancer, I’m all about it!
- And they’ve been proven helpful in fighting heart disease and arthritis.
I had some extra strawberries that really needed to be eaten soon… What better way to eat them than in a muffin?! It’s a win-win in my opinion. And who doesn’t love a yummy muffin for a quick breakfast or just a little snack throughout the day?
The recipe below is vegan and delicious! I haven’t tried these muffins out with a gluten-free flour yet, but I don’t see why they wouldn’t work. If you want to try them with a GF flour, I would recommend Bob’s Red Mill 1 to 1 baking flour. Every time I’ve used this, my bake goods have turned out beautifully and delicious. Bon Appetit!
A perfect breakfast or snack - These Vegan Strawberry Muffins are the best!!!
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 cups organic All Purpose flour (I use this one and LOVE it.)
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup plus 2 tbsp organic cane sugar
- 1/4 cup plus 2 tbsp coconut oil, melted
- 1 tsp lemon extract
- zest of 1 lemon
- 1 – 1 1/2 cups diced organic strawberries
- Preheat the oven to 375 degrees. Line or spray the muffin pan with cooking spray. Set aside.
- Combine the almond milk and apple cider vinegar in a small bowl, give a little stir, then set aside for a few minutes.
- In a small bowl, combine the flour, baking powder, baking soda, and salt. Whisk together.
- In a large bowl, add the sugar, oil, lemon extract, and zest. Stir together well. Then add the milk/vinegar mixture. Next, add the dry ingredients. Stir well, but don’t over stir. The mixture will be thick. Fold in the strawberries.
- Spoon the batter into the muffin tins, filling 3/4 full. Bake for 20 – 25 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the muffins to cool before removing them from the pan.
She couldn’t resist! 🙂