Go Back
+ servings
vegan strawberry lemon muffins

Vegan Strawberry Lemon Muffins.

Kelly Roenicke
Strawberry and citrus combine to make light and delicious vegan strawberry muffins.
5 from 1 vote
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Course Dessert
Cuisine Dairy Free, vegan.
Servings 15
Calories 162 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 375 degrees F. Line a muffin pan with paper cupcake liners.
  • In a medium bowl, combine flour, baking soda, baking powder, salt, lemon zest, and strawberries.
  • In a separate bowl, combine the sugar, water, 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 ⅔ full. Top each muffin with a few more strawberry pieces if you like (optional).
  • Bake at 375 F for about 20-24 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.
  • Repeat steps 5-7 with the remaining batter. This recipe makes about 15 muffins.

Notes

Nutrition facts are for one muffin.
Store leftover muffins in an airtight container. They should stay fresh for about 3 days.
You can also freeze these muffins. Store in a freezer safe container or bag for up to 3 months.

Nutrition

Calories: 162kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 152mgPotassium: 25mgFiber: 2gSugar: 14gVitamin A: 1IUVitamin C: 5mgCalcium: 8mgIron: 1mg
Keyword fluffy, moist
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!