Description
The best muffin of summer. Sweet cake with a mild vanilla flavor pairs perfectly with the fresh sweet flavor of the strawberries. The gluten-free and vegan strawberry muffins are a perfect recipe for a summer day.
Ingredients
Units
Scale
- 1/2 cup of vegan butter
- 3/4 cups of granulated sugar
- 1/2 cups of brown sugar
- 1/2 cups of dairy free milk
- 2 teaspoons of baking powder
- 2 1/4 cups of gluten-free flour
- 2 tablespoons of almond flour
- 1 cup of sliced strawberries
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Crumble:
- 2 tablespoons of soft vegan butter
- 2 tablespoons of brown sugar
- pinch of cinnamon
- 3 Tablespoons of gluten-free flour
Instructions
- Preheat the oven to 350°F and wash your fresh strawberries
- In a bowl using a hand mixer or a stand mixer cream the sugars into the butter until soft and smooth
- Next add in the baking powder, almond flour, vanilla and salt, mix until combined
- Add the dairy free milk and gluten free flour alternating, 1/2 of each at a time until the batter is smooth
- Cut the tops off the strawberries and cut into small cubes, and using a rubber spatula gently fold the strawberries into the batter
- In a separate bowl, mix the crumble ingredients together to form a rough crumble – when pinched it stays together but overall loose
- Scoop about 1/3 cups of the batter into a lined muffin tin and combine until each muffin tin is full
- Top with crumble topping and bake for 50-55 minutes until golden brown on the edges
- Enjoy!
Notes
*I would recommend using fresh berries rather than frozen berries, Strawberries can also be substituted for another berry like a raspberry
Keywords: gluten free and vegan strawberry muffins