Veganized Strawberry Lemon Cinnamon Twist Muffins
Brighten up your mornings with Veganized Strawberry Lemon Cinnamon Twist Muffins—soft, fluffy treats bursting with fruity flavor and cozy spice. These dairy-free delights combine the tangy zest of fresh lemon, the sweetness of diced strawberries, and a warm hint of cinnamon in a perfectly balanced bite. Made with a wholesome mix of whole wheat and all-purpose flours, coconut sugar, and a splash of almond milk, they’re as nutritious as they are delicious. A sprinkle of optional cinnamon sugar atop each muffin creates a subtle crunch, elevating them to the next level of indulgence. Ready in just 35 minutes, these easy-to-make vegan muffins are ideal for breakfast, brunch, or a snack on the go!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 0.75 cups Coconut sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Unsweetened almond milk
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 0.25 cups Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh strawberries, diced
- 2 tablespoons Cinnamon sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, coconut sugar, baking powder, ground cinnamon, and salt.
In a separate medium-sized bowl, combine the almond milk and lemon juice, letting the mixture sit for a minute to create a vegan 'buttermilk.'
Add the lemon zest, melted coconut oil, and vanilla extract to the 'buttermilk,' and whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the diced fresh strawberries, ensuring they're evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Optional: Sprinkle the tops of the muffins with cinnamon sugar for an extra layer of sweetness and texture.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 195.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 458 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1176 mg | 25% | |
*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.
