Vegan Strawberry Muffins

I just made these muffins and they are fantastic! Soft, moist and deliciously zingy thanks to the lemon zest. I used coconut oil and coconut sugar in the same quantity as stated in the recipe and I will definitely be making these again!
Thank you for this recipe,

Vegan Strawberry Muffins

These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack.

Ingredients

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 2 cups all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup + 2 tablespoons granulated sugar
• ¼ cup + 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 1 - 1 1/2 cups fresh strawberries sliced thin

Instructions

1. Preheat the oven to 375F. Spray a muffin tin with cooking oil and set aside.
2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
3. for futhr instructions @ mydarlingvegan.com

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