These vegan strawberry lemon muffins are soft and tender, full of sweet strawberries and a hint of lemon. They are easy and fast to make in one bowl, perfect for breakfast or as a sweet snack.
- 1 cup (240ml) almond milk, unsweetened
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup sunflower oil
- ¼ cup sugar
- ¼ cup brown sugar
- 2 cups (260g) all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (250g) fresh strawberries, chopped
- 1-2 strawberries, hulled and mashed
- 1 cup powdered sugar
- ½ tsp lemon juice
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Preheat the oven to 175C (350F) and place 12 paper liners in a muffin tin.
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In a mixing bowl, stir together the milk, lemon juice, zest. Let it sit for 10 minutes to infuse the flavours and for the milk to curdle a little.
Stir in the sugar, coconut sugar, oil and vanilla.
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Sift in the flour, cornstarch, baking powder, baking soda and salt and stir until it just comes together. Do not over mix!
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Toss the strawberries in 1 tablespoon of flour and then gently fold them into the batter. Scoop into the prepared muffin tin.
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Bake the muffins for about 20 min, or until a toothpick inserted into the center of a muffin comes out clean.
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Let your muffins cool down for about 20 min before removing them from the muffin tin, vegan muffins can be fragile until cool. Let them cool down completely on a cooling rack.
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Prepare the optional icing while the muffins are cooling down.
In a small bowl, add 1-2 strawberries and mash very well. Stir in the lemon juice and the powdered sugar until it is smooth.
I would recommend starting with one strawberry and depending on the size of the strawberry, you might need to add the other one. If the icing is too loose, add a little more powdered sugar until desired thickness.