Vegan, Gluten-Free Strawberry Muffin Recipe

by Fit Community 1

FitSugar reader Gluten-Free Dom recently shared her vegan, gluten-free strawberry muffins — an adapted recipe from the BabyCakes Bakery cookbook — in our Healthy Recipe group.

Learn how to make these gluten-free treats after the break!

"Berry Puns Are Berry Annoying" Strawberry Muffins (GF, Vegan, Sugar-Free)

(Adapted from Babycakes Apple-Cinnamon Muffins)

Dry Ingredients:

- 1 cup Bob’s Red Mill Gluten-Free All-Purpose Flour

- 1 tsp baking powder

- 1 tsp baking soda

- ½ tsp xanthan gum

- ½ tsp salt

- 1 tsp cinnamon

- 1 generous pinch of nutmeg

- 1/3 cup xylitol

Wet Ingredients:

- ¼ cup coconut oil (melted)

- ½ cup almond milk

- 1 tbsp apple sauce

- 6–8 large strawberries (chopped)

Directions:

- Set the oven to 350ºF.

- Mix the dry ingredients in a bowl.

- Add the wet ingredients except the strawberries. If the mixture is a little too dry, add more almond milk or apple sauce. Mix it up with a spatula — or your hand. It works best if the consistency is in between a cake batter and a pancake batter.

- Add the strawberries.

- Use ¼ cup of batter per muffin cup.

- Bake for 20 minutes in total, but as Babycakes recommends, turn your pan 180 degrees every seven minutes or so to get an even bake.

- Eat standing up. It feels good like that.

Yields seven to eight cupcakes.

Check out some more of my recipes at The Gluten-Free Dom.

Don't forget to share your own recipes in our Healthy Recipe group!