Looking for a gluten free, vegan strawberry muffin? Try out the recipe below π
Ingredients:
π1cup gluten free flour + 1 cup almond flour (be careful, do NOT almond meal)
π1/2 cup + 2 tablespoons organic brown sugar
π3 teaspoons baking powder
π1/2 teaspoon salt (check ingredients, should only list salt!)
π3/4 cup unsweetened almond milk
π1/3 cup organic vegetable oil (no canola oil – coconut oil may be used, but will yield a different consistency)
π1 flax egg
π1 cup of chopped fresh organic strawberries
π*1 large bowl, 1 smaller bowl, standard size muffin pan, non-stick spray OR cup cake / muffin liners, spoon
Directions:
πPre-heat oven to 375Β°.
πSpray muffin pan with non-stick spray OR insert liners into muffin pan.
πUsing a large bowl, add in your gluten free and almond flours, baking powder and salt. Mix well. Add in 1/2 cup of your brown sugar. Mix well.
πUsing small bowl, combine almond milk and oil. Mix well.
πScoop out your flax egg and incorporate well into the mixture.
π Add your wet mixture to your “dry” mixture. Do not over mix – you want to stir just until dry ingredients are moistened.
πGently fold in your strawberries.
πSpoon the batter into each muffin cup, filling each section about 3/4 full with the batter
πSprinkle the remaining 2 tablespoons of sugar evenly over muffins.
πBake at 375Β°F for 12 to 16 minutes or until edges are very light golden brown and toothpick / butter knife inserted in center comes out clean.
πCool 3 minutes; remove from pan. Serve warm. Will keep fresh on table for up to 5 days, 1 week in the fridge.
I love strawberries! These look perfect π
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Thanks so much! Let me know if you make them!
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Yum! πβ€οΈ These sound great.
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These are so cute! Delicious. π
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