Healthy-ish Vegan Strawberry Muffins

Course Breakfast, Snack

Servings 12 muffins

1 cup almond milk (I use vanilla almond milk but any milk will work if not dairy free)
2 T apple cider vinegar
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup applesauce
1/3 cup sugar
2 tsp vanilla
2 heaping cups strawberries, cut in medium-sized pieces

Preheat oven to 375 degrees F.
Add milk and apple cider vinegar to a medium sized bowl and set aside to curdle. Let it sit while you prepare the other ingredients.
Line a muffin pan with liners or spray with non-stick cooking spray.
Add flour, baking soda, baking powder, and salt to a large bowl and mix well.
After the milk/vinegar has sat for at least 5-10 minutes, add to it the applesauce, sugar, and vanilla. Mix well.
Gently combine the wet and dry ingredients. Do not over mix the batter.
Gently fold in strawberries until just combined.
Fill muffin cups about 3/4 full.
Bake for 20-24 minutes, until a toothpick inserted into center of muffin comes out just about clean.

You can use unripe strawberries, they cook right up in the oven.

You can use canola/vegetable oil in place of the applesauce- the result will be a more moist muffin, but a less "healthy" one.

Sometimes I top each muffin with a thinly sliced strawberry to make it look pretty.