I switched to a plant-based diet back in 2019. The decision to change was mostly to improve my health and I was only going to do it for a month. Since delving into the plant-based world, I have learned so much about how a plant-based diet also benefits the planet. Now, almost 3 years into my decision, I love searching for new recipes that I think my family will love that don’t involve any animal products. While the boys and Jose are not quite convinced about all plant-based foods, there are a few recipes that they do enjoy. Here’s a recipe for our Vegan Strawberry muffins. I adapted this recipe from the Love & Lemons website. You can find the original recipe here.
- ¾ cup + 2 tablespoons all-purpose flour
- ¾ cup whole wheat flour
- ½ cup + 2 tablespoons almond flour
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup unsweetened oat milk
- ¼ cup extra-virgin olive oil
- 2 tablespoons of flaxseed meal (raw ground flaxseed) + 5 tablespoons water
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1¼ cups diced strawberries
- ½ teaspoon flour to dust the strawberries
- Preheat the oven to 400°F and grease a 12-cup muffin tin. I use a plant based butter or coconut oil to grease my tins.
- In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
- In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla.
- Dust the strawberries with the ½ teaspoon of flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
- Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the strawberries, making sure not to overstir. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely. ~ Enjoy!