Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a small bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, mix the sugar, applesauce, coconut oil, vanilla, and flax eggs together until blended.
Slowly add the dry mixture to the wet mixture and stir until combined. Fold in the strawberries.
Using a spoon or a large scoop, divide batter into the 12 muffin cups.
If using, sprinkle turbinado sugar on top of each muffin.
Bake for 18 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.
Notes
Please read all of the info above and below before making this recipe.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, preferably the one mentioned above for the best results.
The strawberry weight listed above is for the strawberries AFTER they have been chopped.
Frozen strawberries can be used for this recipe, but fresh is preferred. If using frozen, thaw them fully and pat them dry, then chop them before folding them into the batter. See above for more info.
Any type of neutral flavoured oil can be used in place of coconut oil, such as sunflower or safflower.
Because of the moisture from the strawberries, they will only keep for up to two days, in an airtight container, at room temperature. If you still have leftovers after two days, place them in the refrigerator where they will keep for another few days.
To freeze, once they have fully cooled, wrap them up tightly so they're airtight, place them in a container or freezer bag, and freeze. They will keep in the freezer for up to three months. When you're ready to serve, thaw at room temperature.
Nutrition info is based on one muffin. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.