Description
These muffins offer a bite of summer wrapped in a tender, dairy-free crumb, perfect for breakfast or a cozy afternoon tea.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1/2 cup almond flour (substitute oat flour for nut-free)
- 3/4 cup coconut sugar or brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup unsweetened almond milk (or oat milk)
- 1/3 cup neutral oil (grapeseed, sunflower, or light olive oil)
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 cup diced fresh strawberries (or thawed frozen strawberries)
- 1/2 cup dairy-free vanilla yogurt or coconut cream
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or lightly grease the cups.
- Whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt until well combined.
- Whisk the almond milk, oil, apple cider vinegar, vanilla, and dairy-free yogurt until smooth.
- Pour the wet ingredients into the dry and gently fold until just combined.
- Fold in the diced strawberries and lemon zest carefully.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
For variations, add a streusel top or fold in dairy-free white chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan muffins, gluten-free muffins, strawberries and cream