I was in a mood to make muffins yesterday! I might have made just a few.....
So I decided to share and brought some of the muffins (Strawberry Muffins, and my Lemon Poppy Seed Muffins) to the staff at my kids school as an afternoon snack.... I also had lots to freeze!
When I make something like muffins, soup or anything that will freeze well I will make twice as much and freeze some; so when I am not in the mood to cook I have something healthy to grab!
These are super simple to make! And delicious. I brought some for my kids for school pick up as well and told them I created my own recipe.... They are like DID YOU WRITE IT DOWN??? CAN YOU MAKE THIS AGAIN????
I told them why yes I did, and they were super excited about that!
GF, DF, Vegan, Strawberry Muffins
Makes 24 Muffins
3 1/2 cups Bob's Red Mill Gluten Free All-Purpose Flour
2 cups Organic Coconut Sugar
2 Tbsp. Gluten Free Baking Powder
1 tsp Xanthan Gum
1/2 tsp Sea Salt
1 cup Unsweetened Soy Milk or Other Non Dairy Milk
1 cup Avocado Oil
1 1/2 cup Unsweetened Organic Apple Sauce
1/2 tsp Baking Soda
2 1/2 Tbsp. Real Vanilla Extract
2 cups Fresh Strawberries
In a large bowl, combine all the dry ingredients and mix until it is well combined.
Add the wet ingredients to the dry mixture and mix it well.
Stir in the fresh strawberries.
Let the batter sit for 5-10 minutes.
Scoop the batter evenly into the muffin cups. Approximately 1/3 cup of batter in each muffin cup.
Bake for 20-25 minutes. Until a toothpick is inserted in comes out clean.
Let them cool, and enjoy!
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