Vegan Strawberry Muffins (Gluten-Free)
These Vegan Strawberry Muffins are filled with fresh summer strawberries, gluten-free, and low in sugar! They're a yummy snack for kids or adults!
Ingredients
- 2 tablespoons chia seeds
- 5 tablespoons water
- 1 1/2 cup gluten-free flour
- ½ cup gluten-free rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 lemon, juiced
- ¼ cup almond milk, plain + unsweetened (or plant-based milk of choice)
- 1/4 cup 100% pure maple syrup
- ½ cup applesauce, unsweetened
- 2 cups 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 non-stick muffin liners. Set aside.
- In a large bowl, combine flour, oats, baking powder, and baking soda. Add diced strawberries to the flour mixture and toss to coat. This helps the strawberries disperse evenly throughout the muffins when baking.
- In a medium bowl, combine lemon juice, almond milk, maple syrup, applesauce, and chia eggs.
- Pour the wet ingredients into flour mixture and stir until just combined.
- Using a spoon or 1/4 cup measuring cup, scoop muffin batter into each muffin liner, filling them right below the brim. (Optional) Top each muffin with a little sprinkle of oats.
- Bake 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 leftovers in an airtight container in the fridge for 3-4 days or on the countertop at room temperature for 1-2 days.
Calories: 104kcal, Carbohydrates: 22g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.003g, Sodium: 90mg, Potassium: 81mg, Fiber: 3g, Sugar: 7g, Vitamin A: 7IU, Vitamin C: 15mg, Calcium: 62mg, Iron: 1mg
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