Go Back
+ servings
Vegan Strawberry Milkshake Muffins

Vegan Strawberry Milkshake Muffins

Jacqueline Meldrum
Soft and easy to make vegan Strawberry Milkshake Muffins. Everyone loves these.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Easy Vegan Cakes, Bakes & Desserts
Cuisine British
Servings 12
Calories 213 kcal

Ingredients
 
 

  • 250 ml oat milk mixed with 4 tsp milkshake powder
  • 1 tsp vinegar choose a clear vinegar
  • 250 g plain all-purpose flour
  • 100 g strawberry milkshake powder
  • 100 g caster sugar
  • 1 pinch of salt
  • 2 tsp baking powder
  • 5 tbsp vegetable oil or other mild clear oil
  • 6 tsp strawberry jam

Instructions
 

  • Preheat your oven to 180c/160c fan/350f/gas mark 4.
  • Fill a 12 hole muffin tray with muffin or cupcake
    cases.
  • Make your milkshake up by mixing your oat milk and
    milkshake powder in a jug, then add the vinegar, mix and set aside.
  • In a mixing bowl add your flour, milkshake powder,
    salt, sugar, and baking powder.
  • Add the oil to the buttermilk and mix, then pour it
    into the dry ingredients and fold in. Do not overmix! Only fold until just
    combined. don't worry about the odd bit of flour mixed in.
  • Use an ice cream scoop (or spoon) to half fill the
    muffin cases.
  • Add ½ teaspoon of jam to the middle of each case of
    batter, then top with more batter until the cases are about ¾ full.
  • Bake for 20-25 minutes until risen and baked
    through. Use a skewer to see if they are ready. Tips in the notes below.
  • Remove from the oven, leaving the muffins in the
    tray for a few minutes, before moving them to a baking rack to cool completely.
  • Enjoy!

Notes

  • Use a skewer or toothpick to see if they are ready. Insert it into a muffin, if it comes out clean they are ready, if there is batter on it they need a little longer.
  • The muffins can be kept in an airtight container for 3 days. If you pop the box in the fridge when they are cool, you will get another couple of days out of them.
  • The muffins can be frozen in a freezer bag for up to 3 months. Defrost at room temperature.

Nutrition

Serving: 12gCalories: 213kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 156mgPotassium: 36mgFiber: 1gSugar: 17gVitamin A: 44IUVitamin C: 1mgCalcium: 82mgIron: 1mg
Keyword vegan cakes, vegan cupcakes, vegan muffins
Tried this recipe?Let us know how it was!