Strawberry Muffins

Strawberry Muffins | Vegan Gluten Free | Allyson Kramer

Studded with strawberries, these muffins are not too sweet, but just sweet enough to stave off a craving. With hints of almond and corn, and loaded with protein, they make a perfect snack during the day, or an easy breakfast on the go.

Strawberry Muffins

  • 1/2 cup almond meal
  • 1/2 cup masa harina
  • 3/4 cup besan/chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 1/3 cup olive oil
  • 1 cup water
  • 1/2 teaspoon vanilla
  • 1 cup chopped strawberries (1/2 inch cubed)

Preheat your oven to 350 ºF and line 8 standard sized muffin cups with paper liners. Spray lightly with oil.

In a large bowl, combine all the ingredients up to the strawberries. Using a whisk, mix vigorously until a fluffy batter forms. Fold in the chopped strawberries.

Drop evenly among 8 muffin cups and bake on middle rack of the oven for 25 minutes, or until golden brown on edges.

Let muffins cool completely before eating.


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