Vegan Strawberry Muffins

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Ground Linseed

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JustIngredients Ground Linseed

Jam packed with juicy strawberries, these muffins have a crisp, golden top that'll have you coming back for more!


240ml Almond milk
15ml Apple cider vinegar
80ml Maple syrup
80ml Coconut oil melted
1 Banana mashed
240g Flour
1 teaspoon Baking soda
2 teaspoons Baking powder
1 teaspoon Vanilla extract
150g Strawberries cleaned and diced


Preheat the oven to 180C and line a muffin tin with muffin cases.

In a bowl, whisk the almond milk, apple cider vinegar and maple syrup together.

In a separate bowl combine the melted coconut oil and mashed banana.

In a large mixing bowl, combine the flour, baking soda and baking powder. Stir in the banana mixture followed by vanilla extract and milk mixture. The muffin batter should be smooth. Stir in the ground linseed and leave for 10 minutes.

Stir in diced strawberries and transfer the batter into the prepared muffin cases. Bake foe 25 - 35 minutes or until baked through.

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