Dairy-Free Strawberry Muffins
Elevate your breakfast or snack game with these Dairy-Free Strawberry Muffins—a delightful treat that's perfect for anyone avoiding dairy or simply seeking a lighter option. Crafted with unsweetened almond milk and fresh, juicy strawberries, these muffins boast a tender crumb and bursts of fruity flavor in every bite. The addition of apple cider vinegar helps create a fluffy texture without the need for traditional dairy, while a touch of vanilla enhances the aroma and sweetness. Quick to prepare and ready in just 35 minutes, this easy recipe yields 12 perfectly portioned muffins, ideal for sharing or freezing for later. Whether enjoyed warm from the oven or at room temperature, these muffins are a wholesome, allergy-friendly indulgence the whole family will adore.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh strawberries, diced
- 1 teaspoons Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with oil.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a medium bowl, combine almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir well and let it sit for 2-3 minutes for the vinegar to slightly curdle the almond milk.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few small lumps are fine.
Fold in the diced fresh strawberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 357.7 g | 130% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 162.8 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 494 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
