Gluten-Free Strawberry Muffins
These Gluten-Free Strawberry Muffins are the perfect snack for toddlers (and adults)! They are vegan, low in sugar, and so delicious!
Ingredients
- 2 tablespoons chia seeds
- 5 tablespoons water
- 1 1/2 cup gluten-free flour, (I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
- ½ cup gluten-free rolled oats, (I use Trader Joe’s Gluten-Free Oats + 1 tablespoon for topping muffins)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon coconut oil, melted
- 1 tablespoon lemon juice
- ¼ cup unsweetened plain almond milk, (or plant-based milk of choice)
- 1/4 cup maple syrup
- ½ cup unsweetened applesauce
- 1 cup strawberries, diced
Instructions
- In a small bowl, make chia eggs by combining chia seeds with water and set aside so it can turn into a gel-like consistency.
- Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with muffin liners and spray with vegetable oil spray. Set aside.
- In a large bowl, combine flour, oats, baking powder, and baking soda.
- In a medium bowl, combine coconut oil, lemon juice, almond milk, maple syrup, applesauce, and chia eggs.
- Add strawberries to the flour mixture and toss to coat. This helps the strawberries disperse evenly throughout the muffins when baking.
- Pour the wet ingredients into flour mixture and stir until just combined.
- Using a spoon or 1/4 cup measuring cup, scoop muffin mixture into each muffin liner, filling them to right below the brim.
- (Optional) Top each muffin with a little sprinkle of the reserved oats.
- Cook in the oven for 15 minutes or until a toothpick comes out clean when piercing a muffin in the middle. Let cool slightly and enjoy!
Notes
Store muffins in an air-tight container on the counter for up to 3 days or in the fridge for up to 4-5 days.
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