Vegan Strawberry Muffins

Breakfast, Dessert, Vegan

This morning I baked some mouth-watering Vegan Strawberry Muffins for breakfast.  The muffin texture was moist and delicious, and the strawberry flavor literally bursts in your mouth.  You have to try and bake these for your family.

Vegan Strawberry Muffins

1 Cup of diced rhubarb, fresh or frozen
1 Cup of chopped fresh strawberries

Dry Ingredients:
2 Cups of gluten free flour
2 and 1/2 teaspoons of baking powder
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1/2 Teaspoon of cinnamon

Wet Ingredients:
1/4 Cup of grape seed oil
1 Cup of vegan Greek yogurt or a plain unsweetened yogurt you desire
2 Teaspoons of vanilla extract
1/2 Tablespoons of apple cider vinegar
1/3 Cup of coconut sugar
Zest if 1 orange
1/4 Cup of hot water

Cinnamon Topping:
3 Tablespoons of organic white
sugar sweetener
1/2 Teaspoon of cinnamon

-Preheat the oven to 375F and lightly grease a non-stick cupcake pan with liners.
-Prepare your strawberries and rhubarb to make the cinnamon sweetener topping in a small bowl, set aside. Combine the ingredients in a medium bowl and set aside. Add all the strawberries and rhubarb and dry Ingredients to the wet ingredients and combine.
-Evenly divide the muffin batter between 12 cupcake liners and sprinkle each muffin with 1/2- 1 Teaspoon of the cinnamon, sugar sweetener mixture.
-Bake the muffins for 22-25 minutes or until toothpick is inserted in the muffin comes out clean or according to your oven.
-Cool muffin tin for a couple of minutes. Add to a cooling rack serve with vegan butter and enjoy.


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