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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Ingredients

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

Directions

1.

Method

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.
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2.

In a Large Bowl, Combine Apple Cider Vinegar and Almond Milk and Let Sit For 5 Mins To Start Curdling.
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3.

Add Sugar, Oil, Lemon Zest, Lemon Juice and Vanilla Extract to the Milk/Vinegar Mixture and Hand Mix Until Combined.
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4.

Add Flour, Baking Powder, Baking Soda, and Salt to the Wet Ingredients and Mix Until Fully Combined.
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5.

Fold In Strawberries.
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6.

Fill Muffin Tins 3/4 of The Way and Bake for 18-22 Mins Or Until Skewer Comes Out Clean.
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7.

Enjoy!
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