Easy Vegan Strawberry Muffins

In my effort of baking (of which I usually don’t do), I discovered a moist and quite tasty strawberry muffin recipe (besides, I needed something to do with all of these strawberries I had). This recipe is quick (which I love) and the results will leave you wondering why you didn’t make these sooner. I especially like the fact that they are also low in sugar, so go ahead and have another!

This is a small batch, about 8 muffins… just double it if you want more.

Ingredients:

1 1/2 cups flour
1/2 cup sugar
1/4 tsp salt
1tsp baking powder
1 tsp baking soda
3/4 cup soy milk (rice milk or any other nut milk works well too)
1/3 cup canola oil
1 tsp vanilla
1 cup fresh or frozen strawberries. If they’re frozen, defrost first.
I used fresh because, well, see story above… either way, cut them into smallish pieces.

Preheat oven to 375. Prepare your muffin pan with papers. If you don’t have papers, grease the tin.

In a large bowl add all dry ingredients and mix.

To your dry ingredients add the milk, oil and vanilla. Don’t over mix the batter; it will look kind of chunky and odd.

Add your strawberries and mix just enough to incorporate them.

Spoon the batter into muffin papers or greased tins. Fill them flat to the top, not mounded.

Bake for 15 to 18 minutes… check before you take them out. When you take them out, let them sit for about 10 to 15 minutes before you try to remove them from the pan.