I think I prefer making baked goods from scratch. As grateful as I am that premixed flours exist my personal choice is that, if I can somehow duplicate a baked good with minimal ingredients and a little practice then it seems worth it in the long run. Even though it’s September, it’s still summer but I’m still over here playing some old Taylor Swift jams and of course paying an homage (like please go away hot weather) to summer!!
These muffins are so fluffy and a really proper way to end out summer. I had these strawberries from Trader Joe’s I wanted to use, leftover lemon from a previous baking session, and some nighttime inspiration – side note if you haven’t read Jenny Han’s book series To All The Boys I Loved Before, or its Netflix film counterpart then you’re truly missing out. Lara Jean Covey is a literary icon who you’d find sipping strawberry milkshakes at a 50’s diner or baking, baking all the time. So basically take your pick: binge the book series and then watch the film or the other way around and have your heart restored with joy and hope.
Alright but these muffins! I was so pleased with their texture, and all the holes! If you like a softer muffin leave these in the oven for 20 minutes but if you want a heartier texture, then 25 minutes is the way to go.
Because you’re mixing apple cider vinegar with the non dairy milk it creates a buttermilk, tangy flavor that really adds to the flavor and texture. Once you whip both the wet + dry ingredients I recommend folding it to create a light batter. You’ll fill your muffin liners about 80% to the top because they will rise but not by much.
Coconut butter is something I always have on hand and it makes a really simple glaze. Taking the thicker part of the coconut butter and lightly whisking it with lemon juice (feel free to add some sugar of choice but it may change the color) then drizzling it AFTER the muffins cool makes it a slightly healthier alternative to other glazes. I had cute sprinkles that I couldn’t help but top them to give them an extra sparkle.
And if you are wanting to know where I got them from, find your way to Fancy Sprinkles! The one here is called ‘Belini’ and it fits the theme of a pink lemonade so well. I am so tempted to get the newer fall ones for some recipes but alas, I am being good for now and using what I have.
STRAWBERRY LEMONADE MUFFINS VEGAN + GLUTEN FREE
- 3/4 cup cassava flour
- 1/4 cup almond flour
- 1 tbsp arrowroot powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp coconut butter
- 1 flax egg
- 1/4 cup coconut oil
- ¼ cup maple syrup
- 1/2 tsp vanilla
- 1/4 cup non-dairy milk
- 1/2 tsp apple cider vinegar
- 1/2 cup sliced strawberries
- juice of 2 lemons
Optional coconut glaze:
Coconut butter + lemon juice + sprinkles!!!
- Pre-heat oven to 350 degrees and add muffin liners to a muffin tin.
- Mix the non dairy milk & apple cider vinegar, this will mimic a “buttermilk” taste
- Mix the lemon juice and sliced strawberries, set in a bowl
- Mix together dry ingredients in a bowl: both flours, arrowroot powder, baking powder, baking soda
- Then mix together your wet ingredients: the strawberry lemon mix, the non dairy milk and apple cider vinegar, maple syrup, coconut oil, coconut oil, flax egg, and vanilla
- Pour the wet mixture into the dry and mix very well
- Pour your batter into the muffin tins and bake for 20-25 minutes
After the muffins cool!
For the “glaze” just mix the coconut butter, a squeeze of lemon juice and if you want some extra sugar, go for a light drizzle of maple syrup or stevia. Whisk lightly and then drizzle on top of the muffins after they have cooled.