Moist Strawberry Muffins

If You are Looking for Super Easy, Moist and Delicious Strawberry Muffins, Look No Further!

These Beauties are Great For Breakfast, Lunchbox Snacks or For Any Time Snack Cravings Hit!

The Beauty of These Also is that You Can Substitute Berries so Add Blueberries, Raspberries, Cranberries, Etc.. Whatever You Have in the House or Prefer and They’re Made in One Bowl so Minimal Clean Up!



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Adjust Servings
1 Cup Almond Milk (Room Temperature)
1 Tsp Apple Cider Vinegar
2 Cups Plain Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Table Salt
2/3 Cup Raw or Caster Sugar
1/4 Cup Vegetable, Canola or Coconut Oil
1 Tsp Vanilla Extract
1 Cup Strawberries Diced
2 Tbsp Lemon Zest
3 Tbsp Fresh Lemon Juice




Pre-Heat Oven to 190 Degrees Celsius. Grease a Muffin Tin With Spray Oil (Vegetable, Coconut, Canola, etc) or Dairy Free Butter and Set Aside.
Mark as complete

In a Large Bowl, Combine Apple Cider Vinegar and Almond Milk and Let Sit For 5 Mins To Start Curdling.
Mark as complete

Add Sugar, Oil, Lemon Zest, Lemon Juice and Vanilla Extract to the Milk/Vinegar Mixture and Hand Mix Until Combined.
Mark as complete

Add Flour, Baking Powder, Baking Soda, and Salt to the Wet Ingredients and Mix Until Fully Combined.
Mark as complete

Fold In Strawberries.
Mark as complete

Fill Muffin Tins 3/4 of The Way and Bake for 18-22 Mins Or Until Skewer Comes Out Clean.
Mark as complete

Mark as complete

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