When you have too many fresh strawberries in the house, and you know you want to eat them up – use this recipe! These muffins are fluffy, flavorful and no one will miss the gluten.
One quick tip to remember is that if you are buying fresh berries at the farmer’s market or your local grocery store – don’t was them until you are ready to eat – because washing makes them go bad faster.
Strawberry and Cream Muffins with an Almond Streusel Topping
Yields 1 dozen muffins
2 cups gluten-free all-purpose flour blend (Pure Pantry brand)
½ teaspoon ground Ceylon cinnamon
2 teaspoons gluten-free baking powder
½ teaspoon sea salt
¾ cup organic evaporated cane sugar
2 teaspoons egg replacer, dry (Ener-g brand)
1 teaspoon vanilla extract
1 cup coconut creamer (So Delicious brand)
¾ cup un-sweetened almond milk
¼ cup neutral tasting oil (safflower)
¾ cup fresh strawberries, finely chopped
Almond Streusel Topping:
2 tablespoons non-hydrogenated buttery spread
½ cup toasted almonds
3 tablespoons organic powdered sugar (Wholesome Sweeteners brand)
1 teaspoon maple syrup
¼ teaspoon sea salt
¼ teaspoon ground Ceylon cinnamon
2 tablespoons gluten-free all-purpose flour blend
Preheat oven to 350°.
In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform.
Add in vanilla extract, coconut creamer, almond milk, and oil. Whisk until uniform. Fold in strawberries.
Grease a muffin pan with cooking spray and pour about 1/3 cup batter into each section.
To make streusel, add buttery spread, almonds, powdered sugar, maple, sea salt, cinnamon and flour to a food processor and pulse until uniform.
Sprinkle each muffin with about 1 tablespoon streusel topping.
Bake for 28-30 minutes or until toothpick comes out clean. Serve warm.
© Spork Foods, 2012