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