Vegan Strawberry Muffins

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  • 1 cup Soy Milk 
  • 1 tsp Apple Cider Vinegar 
  • 2 cups All-Purpose Flour 
  • 2 1/2 tsp Baking Powder 
  • 1/4 tsp Badia Baking Soda 
  • 1/2 tsp Badia Kosher Salt 
  • 1/2 cup + 2 tbsp Granulated Sugar 
  • 1/4 cup + 2 tbsp Canola Oil 
  • 1 tsp Badia Vanilla Extract 
  • Zest of 1 Lemon 
  • Badia Decorative Red Sugar
  • 1 heaping cup Fresh Strawberries, sliced thin 


  1. Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside. 
  2. In a small bowl combine Soy Milk and Apple Cider Vinegar. Set aside to allow milk to curdle. 
  3. In a large bowl combine Flour, Baking Powder, Baking Soda, and Salt. Set aside. In a separate bowl, mix together Sugar, Canola Oil, Lemon Zest, and Vanilla Extract. Add Soy Milk/Vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the strawberries 
  4. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-22 minutes until a knife inserted in the middle comes out clean. 
  5. Remove from the oven and allow muffins to cool before removing from pan.
  6. Sprinkle Badia Decorative Red Sugar, if desired.