Strawberry Lemon Poppy Muffins Vegan Recipe

Strawberry & Lemon Poppy Seed Muffins [v.]

Strawberry picking is one of my favorite things about the summer. In fact, back in high school, I was the girl who would set you up with your basket and tell you where you could pick. YUP. Strawberry and blueberry girl – my favorite part-time job ever! I just hung out and shoveled fruit into my mouth for the entirety of my shift. #truelife

So anyways, I hit a local spot the day picking season began, and ended up with 10+ lbs of strawberries. YESSSS <3

I frozen about half of the batch for my smoothie game, and decided to eat the rest fresh… until I decided to experiment with muffins. Lemon and strawberry? Sign me up.

These came out so moist (sorry if you hate that word) and sweet. I used date sugar, which I have been loving. If you can’t find date sugar, use raw, cane, or granulated.

The Recipe

Oven: 350 F
Bake Time: 15-18 min, or until golden
Makes: 12 muffins

You will need:

  • 1/4 cup ground flaxseed
  • 1/2 cup water
  • 1⁄4 cup coconut oil
  • 1/2 cup cashew milk
  • 1 cup date sugar
  • 2 lemons (juice and rind)
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs poppy seeds
  • 1/2 cup chopped strawberries (fresh)

To make:

  • At flaxseed and water to a large bowl – mix well.
  • Add oil, milk, sugar, and lemon juice/rind to your bowl – mix well.
  • Dump in your dry ingredients (minus strawberries) and mix until well combined.
  • Spray/grease your muffin pan well before filling with your batter.
  • Bake at 350 F for about 15-18 minutes, or until golden.

Cool before eating… it’s hard to wait, I know. xx bianca

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