Looking for a gluten free, vegan strawberry muffin? Try out the recipe below 👇

Ingredients:

🍓1cup gluten free flour + 1 cup almond flour (be careful, do NOT almond meal)

🍓1/2 cup + 2 tablespoons organic brown sugar

🍓3 teaspoons baking powder

🍓1/2 teaspoon salt (check ingredients, should only list salt!)

🍓3/4 cup unsweetened almond milk

🍓1/3 cup organic vegetable oil (no canola oil – coconut oil may be used, but will yield a different consistency)

🍓1 flax egg

🍓1 cup of chopped fresh organic strawberries

🍓*1 large bowl, 1 smaller bowl, standard size muffin pan, non-stick spray OR cup cake / muffin liners, spoon

Directions:

🍓Pre-heat oven to 375°.

🍓Spray muffin pan with non-stick spray OR insert liners into muffin pan.

🍓Using 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.

🍓Using small bowl, combine almond milk and oil. Mix well.

🍓Scoop out your flax egg and incorporate well into the mixture.

🍓 Add your wet mixture to your “dry” mixture. Do not over mix – you want to stir just until dry ingredients are moistened.

🍓Gently fold in your strawberries.

🍓Spoon the batter into each muffin cup, filling each section about 3/4 full with the batter

🍓Sprinkle the remaining 2 tablespoons of sugar evenly over muffins.

🍓Bake at 375°F for 12 to 16 minutes or until edges are very light golden brown and toothpick / butter knife inserted in center comes out clean.

🍓Cool 3 minutes; remove from pan. Serve warm. Will keep fresh on table for up to 5 days, 1 week in the fridge.

 

*Recipe veganized from Pillsbury