A few weeks ago I took the kiddos to do some berry picking. It's strawberry season here so we found one farm that looked perfect, but they were closed when we got there. Even though I called the day before, but he did give us another place to try. I am not sure that these strawberries weren't sprayed, but it was our only option that day and my little girl was super excited about picking some berries.
You pay by the pound and we had 11.5 pounds of strawberries. We went home, washed and froze some and used others to top our morning oatmeal, to snack on, and to make muffins.
Vegan Strawberry Muffin Recipe
Ingredients
- 1 flax egg, (1T ground flax, 3T water)
- 2 cups Bisquick 1/3 cup sugar 1 1/2 Tbsp. vegetable oil 2/3 cup unsweetened almond milk 1 cup strawberries
Directions
Make flax egg and set aside for 5 min.
Mix together all ingredients except the strawberries until JUST blended.
Fold in strawberries and spoon into 12 muffin cups.
Bake at 400*F for 13-18 minutes or until just browned.
Makes 12 muffins.
Makes 12 muffins.
| Nutrition Facts | ||||||
Serving Size 53 g | ||||||
Amount Per Serving | ||||||
Calories 116 Calories from Fat 30 | ||||||
% Daily Value* | ||||||
Total Fat 3.4g 5% | ||||||
Trans Fat 0.0g | ||||||
Cholesterol 0mg 0% | ||||||
Sodium 225mg 9% | ||||||
Total Carbohydrates 20.3g 7% | ||||||
Dietary Fiber 0.9g 4% | ||||||
Sugars 7.6g | ||||||
Protein 1.8g | ||||||
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Nutrition Grade |
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