Vegan strawberry lemon muffins are perfect when enjoyed with a cup of tea!
I haven’t done much baking in the past few weeks…we’ve been trying to cut down on our sugar intake. But this weekend we had some lemons that needed to be used up, so I made a batch of vegan muffins. The only berries we had were strawberries, and although I don’t normally make strawberry muffins, I decided to give them a try.
I was really happy with the result! The lemon and strawberry combination is very light…just right for summer. I used white spelt flour, but you could easily substitute all-purpose flour. These vegan strawberry lemon muffins are light and fluffy, and just right for a breakfast or snack
Make sure to toss the berries in the flour so they are coated. That will prevent them from sinking to the bottom of the muffins.
Now I kind of want to make lemon poppy seed muffins or bread. We used to always have poppy-seed bread when I was growing up, and it was one of my favorite desserts. What’s your favorite lemon dessert?
If you’re looking for more vegan citrus desserts, try this blood orange poppy seed cake!
Vegan Strawberry Lemon Muffins.
Strawberry and citrus combine to make light and delicious vegan strawberry muffins.
Preheat the oven to 375 degrees. Line a muffin pan with paper cupcake liners.
In a medium bowl, combine flour, baking soda, salt, lemon zest, and strawberries.
In a separate bowl, combine the sugar, non-dairy milk, oil, and lemon juice.
Add the dry ingredients to the wet ingredients, and mix together. Don’t over stir.
Spoon into the prepared muffin pan, filling each cup about 2/3 full.
Bake for about 19-22 minutes. The muffin tops should be golden brown and spring back when pressed.
Remove from the oven and let cool for 15 minutes, then remove the muffins from the pan and cool on a wire rack.
Recipe adapted from here.