Ingredients

• Ingredients Units USM Scale 1x2x3x 1/3 cup sugar (pure cane, coconut, or pure maple syrup) 1/3 cup olive oil or vegan butter (at room temp) 1 teaspoon vanilla extract 1 cup non-dairy milk (almond, cashew, oat, soy, etc) 2 cups flour (all-purpose, whole wheat, spelt, or combo) 2 1/2 teaspoons baking powder pinch of salt 1 1/2 cups of strawberries, diced (plus extra for topping)

Preparation

• Instructions Prep: Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners or lightly grease with oil. Batter: In the bottom of a large mixing bowl, add the sugar and oil/butter, mix well. Add the vanilla and non-dairy milk, stir to combine. Lastly, add the flour, baking powder, and salt, mix until combined. Add strawberries: Toss in the strawberries and gently fold them into the batter. Scoop: Fill each muffin-lined hole with batter. For uniformity, fill muffin tin using a ¼ measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes. Topping: Optionally, add a few strategic strawberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops! Bake: Place in the oven on the center rack and bake for 30 – 35 minutes. Let cool a few minutes and enjoy warm or at room temperature. Makes 12 muffins