Whole Wheat Vegan Strawberry Muffins
Servings 12 muffins
Equipment
Ingredients
- ⅔ cups unsweetened almond milk + 2 tsp apple cider vinegar
- 1½ cups + 2 tbsp whole wheat flour
- ½ cup organic white sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegan butter melted
- ¼ cup unsweetened applesauce
- ½ tsp vanilla extract
- ¼ cup unsweetened almond milk
- 1 cup fresh strawberries diced (about the size of a pea)
Drizzle
- 5 tbsp organic powdered sugar
- 1-2 drops vanilla extract (optional)
- 1¾ tsp water
Instructions
- Preheat oven to 400°
- Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.⅔ cups unsweetened almond milk + 2 tsp apple cider vinegar
- In a large mixing bowl, mix together the dry ingredients.1½ cups + 2 tbsp whole wheat flour, ½ cup organic white sugar, ½ tsp salt, 2 tsp baking powder
- Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.⅓ cup vegan butter, ¼ cup unsweetened applesauce, ½ tsp vanilla extract, ¼ cup unsweetened almond milk
- Gently fold in the strawberries, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan lined with cupcake holders.1 cup fresh strawberries
- Bake for 20 minutes in the oven or until the top of a muffin bounces back up after gently touching.
- Remove from the oven and set aside to cool.
- Once the muffins have cooled completely, mix together the ingredients for the drizzle and then drizzle the mixture over the muffins.5 tbsp organic powdered sugar, 1-2 drops vanilla extract, 1¾ tsp water
- Enjoy!