Vegan Whole Wheat Strawberry Muffins

• Vegan

• Produce

  • 1 Banana
  • 1/2 Lemon, Juice of
  • 1 cup Strawberries - diced into, fresh

• Refrigerated

  • 1 1/2 cups Almond milk

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 tsp Cinnamon, ground
  • 1 Cinnamon sugar
  • 1/3 cup Granulated sugar, fine
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract, pure
  • 2 cups Whole wheat flour

• Oils & Vinegars

  • 1/8 cup Canola oil

Found on veganosity.com

Description

Ingredients

• • One banana
• • 1/8 cup canola oil
• • 1 teaspoon of pure vanilla extract
• • Juice of 1/2 lemon
• • 1 1/2 cups almond milk
• • 2 cups of whole wheat flour
• • 2 teaspoons baking powder
• • 1 pinch of sea salt
• • 1/4 teaspoon ground cinnamon
• • 1/3 cup fine granulated sugar
• • 1 cup of fresh diced strawberries – diced into 1 centimeter pieces
• • Cinnamon sugar for sprinkling

Directions

• Preheat your oven to 385° and lightly grease your favorite muffin tin with cooking spray.
• Wash and dice the strawberries into 1 centimeter size pieces
• In a medium mixing bowl, mash the banana until there are no lumps. Add the canola oil, lemon juice, vanilla extract and almond milk and whisk to mix.
• In a separate mixing bowl, combine the whole wheat flour, baking powder, sea salt, cinnamon and sugar. Mix the dry ingredients fully but dont combine with the wet ingredients just yet.
• OK, its show-time! Add the dry ingredients to the wet and fold them together until barely moistened. Add the strawberries and fold them into the mixture, minimizing the amount of mixing.
• Using an ice-cream scoop, place some batter in each well of your muffin tin. Sprinkle a bit of cinnamon sugar over the top and place the tin in the oven on the center rack.
• Check on the muffins after fifteen minutes. They will be a light golden color and a toothpick inserted into the center of the largest one will come out clean when they are done baking.
• Place the tin on a wire rack for five minutes to cool, then invert the muffins onto the rack and allow them to sit upside-down for a few minutes. This will allow any extra moisture in the bottoms to move back toward the tops for better consistency.
• ENJOY!