Soft, tender, and bursting with fresh strawberry flavor, these vegan and gluten-free muffins are ideal for breakfast, brunch, or a light snack.
Ingredients
Scale
1 1/2 cups gluten-free all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/3 cup melted coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract
3/4 cup non-dairy milk (almond, oat, or soy)
1 cup diced fresh strawberries
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix gluten-free flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk applesauce, coconut oil, maple syrup, vanilla, and non-dairy milk.
- Combine wet and dry ingredients, folding gently.
- Fold in diced strawberries.
- Fill muffin cups 3/4 full.
- Bake 22–25 minutes until lightly golden and a toothpick comes out clean.
- Cool 5–10 minutes in the pan, then transfer to a wire rack.