Print
Vegan Strawberry Lemon Muffins.
Strawberry and citrus combine to make light and delicious vegan strawberry muffins.
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 14
Calories 180 kcal
Ingredients
- 2 cups white spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1 cup granulated sugar
- 1 cup non-dairy milk
- 1/3 cup organic canola oil
- 8 strawberries diced small
Instructions
-
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.
Nutrition Facts
Vegan Strawberry Lemon Muffins.
Amount Per Serving
Calories 180
Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 170mg7%
Potassium 31mg1%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 15g17%
Protein 2g4%
Vitamin A 35IU1%
Vitamin C 5mg6%
Calcium 23mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.