12 Serves
50 Mins
0 g
40 g
10 g
Preheat your oven to 175°C and line a muffin tray with cupcake liners.
Ingredients, vitamins, and health benefits
Flour
Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
48 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
24 mg / 4,700 mgSodium
67 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the vegan butter and sugar until smooth, then incorporate the fresh strawberries.
Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
Divide the batter evenly into the prepared muffin tray and bake for 25-30 minutes until a toothpick comes out clean.
Baking Powder
Vegan Butter
Strawberries
Vitamin A
0 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
48 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
24 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
50
g78
g60
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g