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.
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.