Strawberry Muffins (gluten-free, dairy-free, refined sugar-free)
Johnna's Favorite Gluten-Free Flour Blend
extra large eggs
sticks Earth Balance vegan butter replacement
, melted (I use the soy free)
unsweetened non-dairy milk
(I use almond)
to 1 1/2 cups coconut sugar
(adjust to your preference, the muffins in the photos contain 1 1/3 cups sugar)
diced fresh strawberries
Preheat oven to 375 degrees. Line muffin tins with 22 cupcake papers.
In a large mixing bowl, combine all dry ingredients except sugar. Give a quick stir to incorporate.
In a medium mixing bowl, whisk the eggs then add in milk and melted Earth Balance.
Make a well in the dry ingredients. Add the wet ingredients to the well.
Slowly stir to incorporate the wet and dry ingredients. Only stir until just combined. There will still be lumps in your batter. No need to overstir.
Stir in the coconut sugar, again, just to combine.
Fold in the strawberries. Be gentle and only fold until they are evenly distributed in the batter.
Using a 1/3 cup measuring cup, place batter in each of 22 cavities of muffin tins.
Bake at 375 degrees for 20-22 minutes.
Allow to cool for a few minutes in the muffin tins before turning out onto a cooling rack.
These freeze well. Allow to cool to room temperature before freezing.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.