Low Iodine Vegan Strawberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

4.7

(17)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower oil)
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 ½ cups fresh strawberries, hulled and diced into ½-inch pieces
1 tbsp all-purpose flour

For serving

1 tbsp organic cane sugar, for topping (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!