STRAWBERRY MUFFINS

VEGAN

INGREDIENTS

VEGAN BUTTERMILK ▢ 1 cup Almond Milk ▢ 1 tbsp Apple Cider Vinegar  ▢ ⅓ cup Maple Syrup  MUFFIN BATTER ▢ ⅓ cup Coconut Oil ▢ 1 small Banana  ▢ 1 tsp Vanilla ▢ 2 cups Spelt Flour  ▢ 1 tsp Baking Soda ▢ 2 tsp Baking Powder ▢ 1 tbsp Flaxseed Meal  ▢ 1 cup Strawberries

Prepare Buttermilk

In a medium-size bowl, prepare the vegan buttermilk. Whisk plant-based milk with apple cider vinegar and maple syrup. Set aside.

1

Mix Coconut Oil and Banana

In another small mixing bowl, combine melted coconut oil and mashed banana.

2

Prepare Flour

In a large mixing bowl, whisk together the flour of your choice (I used white spelt flour), baking soda, and baking powder.

3

Add Bananas to Flour

Stir in the banana oil mixture, vanilla, and buttermilk. Stir until it forms a consistent muffin batter, and no lumps left.

4

Add Strawberries

Stir in the flaxseed meal and set aside for 10 minutes. Stir in diced strawberries.

5

Transfer Batter

Transfer the batter into the muffin batter evenly into a 12 muffin hole pan.

6

Bake

Bake 25-35 minutes in an oven preheated to 350°F (180°C).

7

Prep Time: 10 minutes Cook Time: 12 minutes Makes: 12 Muffins Calories: 170 kcal per Muffins

STRAWBERRY MUFFINS

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