Plant-Based Strawberry Muffins

It's almost back to school, and these muffins will undoubtedly find their place in your meal prep and your lunch boxes! It's been a while since I've cooked with the Very Berry flavour of the Vegan Pro. I had forgotten how well it brought out the taste of the berries. With the addition of strawberries, it is ideal.

I used frozen strawberries here since they taste more pronounced and much juicier. I, therefore, recommend that you simply freeze a few seasonal strawberries so that you always have some on hand.

Ingredients (10 muffins)

Dry
3/4 cup Unbleached all-purpose flour
3/4 cup Whole wheat flour
1/2 cup Quick cooking rolled oats
1 serving Vegan Pro - Very Berry
1 tbsp Baking powder
1/2 tsp Baking soda
Pinch of salt

Liquids
1 tbsp Lemon juice
1 cup Vanilla oat milk
1/2 cup Canola oil
1/3 cup White sugar
2 tsp Vanilla extract
1 cup Frozen strawberries, cut into small pieces

Method : 

1. Preheat the oven to 350°F. Place 10 paper cases in a muffin tin.

2. Mix the dry ingredients together. Set aside.

3. In a large bowl, combine the liquid ingredients. Add the dry ingredients, stirring with a whisk. Add the strawberries and mix gently with a spatula.

4. Divide the batter among the 10 molds. Bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely on a wire rack.


By Katia Bricka
Writer for RAW Nutritional