These muffins are so moist and delicious; especially when strawberries are in season! You could use frozen strawberries if fresh are unavailable, but I always try to cook with in-season and fresh ingredients. I have played around with different types of gluten free flour, and I think that this combination of oat and almond flour works best for muffins in general. The combination of these two flours makes for a moist and tender cake base and you could sub the strawberries for any fruit. I have made this recipe with blueberries, zucchini, banana, peach, and raspberries, making any of these a good substitute for the strawberries in this recipe.
- 1 ½ cup oat flour
- ½ cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 vegan eggs (either flax egg or Bob’s Red Mill)
- 1 cup applesauce
- 1/3 cup melted coconut oil
- ½ cup maple syrup
- 2 teaspoons vanilla
- 1 teaspoon corn starch
- 1 ½ cups chopped strawberries
- Combine the oat flour, almond flour, baking soda and cinnamon in a large bowl.
- Prepare the vegan egg and add to a small bowl.
- Add the applesauce, melted coconut oil, maple syrup and vanilla to the vegan egg and mix well.
- Add the wet ingredients to the large bowl of dry ingredients and mix until well combined.
- Toss the strawberries in the 1 teaspoon of corn starch and then add to the muffin mix. Stir until well mixed.
- Using a non-stick muffin pan lightly sprayed with non-stick spray, fill ¾ of the way full until the batter is gone. I usually get 12 muffins from this recipe.
- Top with the optional streusel topping
- Bake at 375 degrees for approximately 20 minutes or until the middle of the muffins feel springy when lightly touched in the center.
Streusel Topping Ingredients:
The topping is totally optional but adds a nice touch!
- ¾ cup almond flour
- 1/3 cup of soft vegan butter
- 1/4 cup coconut sugar
- ¼ cup maple syrup
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon vanilla