Vegan Gluten-Free Strawberry Muffins

Quick, Easy & Delicious!

Scribbled Underline

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

Gather the Ingredients

– ground flax seeds – water – gluten free flour blend – baking powder – salt – sugar – plain unsweetened applesauce

Gather the Ingredients

– 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.

– Add the dry mixture to the wet mixture and stir, fold in the strawberries. – Using a spoon or a large scoop, divide batter into the 12 muffin cups.

Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.

Allow muffins to cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.