Vegan Strawberry Muffins

These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack.

THE RECIPE

INGREDIENTS

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup + 2 tablespoons granulated sugar
• ¼ cup + 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 1 - 1 1/2 cups fresh strawberries sliced thin

INSTRUCTIONS

1. Preheat the oven to 375F. Spray a muffin tin with cooking oil and set aside.
2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Fold in the strawberries.
5. Get Full Recipe => www.mydarlingvegan.com

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