Easy vegan gluten-free strawberry muffins that are moist, light, fluffy, plus, they're quick and easy to make. They're great to serve at brunch or to enjoy as snacks
– melted coconut oil– vanilla extract– fresh, chopped strawberries (frozen can be used, see recipe notes)– turbinado sugar (for sprinkling on top, optional)
– Prepare the strawberries by washing, removing the stems, and chopping into eighths (a little less for smaller strawberries, a little more for larger strawberries).
– Prepare flax egg, set aside.– Whisk the flour, baking powder, and salt.– Mix the sugar, applesauce, coconut oil, vanilla, and flax eggs until blended.