Strawberry Muffins (GF, V)


Looking for a gluten free, vegan strawberry muffin? Try out the recipe below πŸ‘‡


πŸ“1cup gluten free flour + 1 cup almond flour (be careful, do NOT almond meal)

πŸ“1/2 cup + 2 tablespoons organic brown sugar

πŸ“3 teaspoons baking powder

πŸ“1/2 teaspoon salt (check ingredients, should only list salt!)

πŸ“3/4 cup unsweetened almond milk

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

πŸ“1 flax egg

πŸ“1 cup of chopped fresh organic strawberries

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


πŸ“Pre-heat oven to 375Β°.

πŸ“Spray muffin pan with non-stick spray OR insert liners into muffin pan.

πŸ“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.

πŸ“Using small bowl, combine almond milk and oil. Mix well.

πŸ“Scoop out your flax egg and incorporate well into the mixture.

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

πŸ“Gently fold in your strawberries.

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

πŸ“Sprinkle the remaining 2 tablespoons of sugar evenly over muffins.

πŸ“Bake 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.

πŸ“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

4 thoughts on “Strawberry Muffins (GF, V)

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