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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