These strawberry muffins are soft, moist, and bursting with juicy fresh strawberries. Made with NJM’s Almond Milk with Dates or Oat Milk, they’re dairy-free, easy to make, and perfect for a sweet breakfast or afternoon snack!

Preparation Time: 15–20 minutes

🍓 Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup coconut sugar (or granulated sugar)

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 250 ml NJM’s Almond Milk with Dates (or NJM’s Oat Milk)

• 1/4 cup coconut oil, melted (or vegetable oil)

• 1/4 cup pure maple syrup (or agave syrup)

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, hulled and chopped

🧁 Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.

2. Mix Dry Ingredients
   In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.

3. Combine Wet Ingredients
   In a separate bowl, mix together NJM’s Almond or Oat Milk, melted coconut oil, maple syrup, apple cider vinegar, and vanilla extract.

4. Combine Wet and Dry
   Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined. Avoid overmixing; a few small lumps are fine.

5. Fold in Strawberries
   Gently fold in the chopped fresh strawberries.

6. Fill the Muffin Tin
   Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. Bake
   Bake for 20–25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the tops are lightly golden.

8. Cool and Serve
   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

9. Enjoy
   Enjoy your freshly baked, soft, and fruity vegan strawberry muffins!